Peito de Frango Panado à Portuguesa

Ingredients

• 8chicken breast cutlets — pounded thin
• 150 gall-purpose flour
• 3eggs — beaten
• 250 gfine breadcrumbs
• 4 clovesgarlic — minced into the egg
• 1lemon — cut into wedges
• 2 tbspmustard
• for fryingsunflower oil
• 800 gpotatoes — cut into chips
• to tastefine sea salt and black pepper

Method

1. Begin by patting the 8 chicken breast cutlets dry with paper towels to remove any excess moisture. Season them generously with fine sea salt and black pepper on both sides. Peel and finely chop 4 cloves of garlic, then rub the garlic onto the chicken. Let the seasoned chicken sit for at least an hour to absorb the flavors.
2. While the chicken is marinating, peel and cut the 800 g of potatoes into even-sized pieces. Place them in a pot of cold water with a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, then drain and set aside.
3. In a shallow dish, place 150 g of all-purpose flour. In another dish, beat 3 eggs with 2 tablespoons of mustard until well combined. In a third dish, spread out 250 g of fine breadcrumbs. Dredge each chicken cutlet in the flour, shaking off any excess, then dip into the egg mixture, and finally coat thoroughly with breadcrumbs.
4. Pour enough sunflower oil into a large frying pan to cover the bottom by about 1 cm and heat over medium-high heat. Once the oil is hot, carefully place the breaded chicken cutlets in the pan, skin-side down if they have skin, ensuring not to overcrowd the pan. Fry until the breading is deeply golden and crisp, about 3-4 minutes per side. Adjust the heat as necessary to avoid burning.
5. As the chicken cooks, slice the lemon in half and prepare to squeeze it over the finished dish. Once the chicken cutlets are golden and cooked through, with no pink remaining in the center, remove them from the pan and drain on a plate lined with paper towels.
6. Arrange the chicken cutlets on a serving platter and squeeze fresh lemon juice over them for a bright, tangy finish. Serve immediately with the boiled potatoes on the side, and enjoy your Peito de Frango Panado à Portuguesa as a comforting, home-cooked meal.