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1. Preheat the oven to 220°C (425°F). Boil the baby potatoes in well-salted water for 15–18 minutes until fork-tender, then drain and let them steam dry for 5 minutes.
20 piece Baby potatoes,
2 tsp Fine sea salt
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2. Arrange the potatoes on a large oiled baking sheet and gently smash each one with the bottom of a glass to about 1.5 cm (0.5 in) thick. Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes, flipping once halfway, until deeply golden and crisp.
1 tsp Fine sea salt,
0.5 tsp Black pepper,
3 tbsp Extra virgin olive oil, divided
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3. While the potatoes roast, pound the chicken cutlets to an even 1 cm (0.5 in) thickness and season both sides with salt and pepper. Set up three shallow dishes: flour; beaten eggs; and panko mixed with half the Parmesan, garlic powder and oregano.
2 piece Chicken breasts, halved horizontally into 4 cutlets,
0.5 cup All-purpose flour,
2 piece Eggs,
1 cup Panko breadcrumbs,
0.5 cup Parmesan, finely grated, divided,
1 tsp Garlic powder,
1 tsp Dried oregano,
1 tsp Fine sea salt,
0.5 tsp Black pepper
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4. Dredge each cutlet in flour, dip in egg, then press firmly into the Parmesan-panko mixture to coat evenly.
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5. Heat the remaining olive oil in a large skillet over medium-high heat. Fry the cutlets in two batches for 3–4 minutes per side until deep golden and cooked through to 74°C (165°F). Drain on a wire rack.
3 tbsp Extra virgin olive oil, divided
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6. Toss the hot crispy potatoes gently with the basil pesto and the remaining Parmesan, keeping them crunchy. Squeeze lemon juice over the chicken, then serve the cutlets alongside the potatoes, scattered with fresh basil.
0.5 cup Parmesan, finely grated, divided,
0.5 cup Basil pesto,
1 piece Lemon,
0.2 cup Fresh basil leaves (garnish)
