chicken breasts, halved and cut into thick strips
cup lemon juice
cloves garlic, finely minced
cups of homemade breadcrumbs
tsp of oregano
cup Noor Oil
Salt and pepper
For the potatoes:
potatoes, sliced into thin strips, soaked in water for 30 minutes then dried
tsp garlic powder
Kids love chicken cutlets and this healthy version is both delicious and easy to make.
Marinate the chicken in lemon juice, Noor Oil and garlic. Sprinkle salt and pepper. Marinate for 2 hours.
Preheat oven to 170°C.
Mix the breadcrumbs with oregano and salt.
Coat each chicken strip with the egg wash.
Dip each strip into the breadcrumbs and place on a pre-oiled baking sheet.
In a bowl, mix potato strips, garlic powder and salt until well-coated. Arrange on the same baking dish.
Bake for 20-25 minutes.
Serve with a fresh green salad.