Chicken Breast with Cornflakes

Ingredients

• 2 cloves garlic
• 150 g parsley root
• 200 g carrots
• 200 g pumpkin
• 200 g potatoes
• 1 tbsp chopped rosemary needles
• Salt
• black pepper
• 3 tbsp olive oil
• 150 g cornflakes
• 1 tbsp chopped parsley
• 600 g chicken breast fillets (4 fillets)
• flour (for dredging)
• 1 egg
• 4 orange slices (and parsley for garnish)

Instructions

1. 1.

   Peel the garlic and lightly crush it. Peel, wash, dry, and cut the vegetables into bite-sized cubes.

2. 2.

   Mix the vegetable cubes with garlic, rosemary, salt, and pepper, then spread them on a baking sheet greased with 1 tbsp oil.

3. 3.

   Drizzle the vegetables with an additional tbsp of oil and roast in a preheated oven at 200 °C (180 °C fan) for 25–30 minutes, turning occasionally.

4. 4.

   Crush the cornflakes and mix with parsley. Season the chicken breast with pepper and salt. First dredge it in flour, then dip in beaten egg, and finally coat with the cornflake mixture.

5. 5.

   Press the coating onto the meat firmly and fry the fillets in the remaining hot oil until golden brown all around. Finish them in a preheated oven for 5–10 minutes. Plate with the roasted vegetables and garnish with orange slices and parsley.