Chicken breast in yogurt-parmesan-sage breading with oven-baked vegetables and croquettes

Ingredients for 2 servings:

• 2 chicken breasts
• 4 tbsp, heaped flour
• 1 egg(s)
• 4 tbsp yogurt
• 1 shot of milk
• 4 tbsp, heaped breadcrumbs
• 4 tbsp, heaped Parmesan, freshly grated
• 5 leaves of sage, fresh
• 1 piece(s) Clarified butter
• 4 carrots
• 4 beetroot bulbs
• 1 dash of sunflower oil
• 10 croquettes
• salt and pepper
• chili powder
• Garlic granules

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick, easy and delicious

Preheat the oven to 180 degrees Celsius. Add a splash of oil to a bowl and season well with the spices. Peel the vegetables and cut into pieces. Halve or quarter the carrots. Quarter the beetroot. Add them to the oil and spice mixture and toss to coat the vegetables. Place the vegetables and croquettes on a baking sheet lined with parchment paper and place in the oven. If the chicken breast is large, you can cut it in half. Season them. Line up three bowls next to each other and prepare the breading station. Put the flour in a bowl. Whisk an egg. Mix in the yogurt and milk. Mix the breadcrumbs, Parmesan cheese, and finely chopped sage in a bowl. Bread the chicken and, while it’s cooking, melt some clarified butter in a non-stick pan. When the pan is hot enough, fry the chicken in the clarified butter. If the chicken is ready but the vegetables and croquettes still need some time, you can place the chicken on a plate in the oven to keep it warm.