Greek chicken with fondant potatoes & tzatziki

Poultry
20 Min
very easy
4 People
Rating starstarstarstarstar
You will love our twice cooked fondant potatoes this week - delicious, flavoursome and with a salty touch. Complements the Greek chicken schnitzels and mild tzatziki really well.
1. Heat a large frypan with 2 tbsp butter and 1 tbsp oil over high heat. Quarter and add potatoes, brown for 3-4 minutes, stirring occasionally. Season with pepper.

2. Add 1 stock cube, 1 crushed garlic clove, 1 cup water (see notes). Boil semi-covered, for 10 minutes, or until tender.

3. Rub chicken schnitzels with oil and 1 tsp oregano. Heat a large frypan and cook chicken for 3-4 minutes on each side, or until cooked through, season with salt and pepper to taste.

4. Grate 1/2 cucumber and squeeze out excess liquid (see notes). Add to a bowl and mix with yoghurt, 1 small crushed garlic clove, 1/2 tbsp olive oil, salt and pepper to taste.

5. Slice remaining cucumber into rounds. Chop capsicum and lettuce, halve tomatoes. Toss together with 1 tbsp olive oil.

6. Serve chicken schnitzels with fondant potatoes, salad, tzatziki and lemon cut into wedges.

Notes:
Pour in enough water to cover potatoes halfway, add more if needed.

Grate cucumber onto paper towel to easily squeeze out extra liquid.
baby potatoes 1kg
garlic 1 + 1 clove
chicken schnitzels 600g
continental cucumber 1
natural yoghurt 1 tub (200g)
green capsicum 1
Baby cos lettuce 1
Cherry tomatoes 1 punnet
lemon 1

From your pantry:
olive oil + butter + oil (for cooking), salt, pepper, chicken stock cube, dried oregano