8 pieces of chicken breast cutlets (thinly sliced available in meat counter)
Salt and freshly cracked black pepper to taste
2 tablespoons olive oil
1 teaspoon chopped thyme
1/4 cup grated parmigianao reggiano cheese
1 tablespoon olive oil
1 tablespoon butter
2 medium Yukon gold potatoes, washed
1 teaspoon chopped fresh thyme
Salt and pepper to taste
Sweet paprika to taste
Sour cream and diced avocado , optional for garnish
Preheat oven to 375 F
Season cutlets with salt and pepper and drizzle with a little olive oil.
On a small baking sheet, combine grated cheese and chopped thyme. Spread out into a thin layer. Dip cutlets into cheese mixture lightly on both sides. Arrange on a parchment lined baking sheet and bake at 375 degrees for five to seven minutes until golden and fully cooked through.
Meanwhile, grate potatoes, peel on, in food processor with medium blade. In large skillet heat olive oil and butter on medium high setting.
When hot, add the potatoes, herbs and seasoning. Toss for four to five minutes, until golden brown and potato is fully cooked. Potatoes should not be overlapping too much for a quicker and more even cook.
Serve chicken alongside potatoes with a dollop of sour cream and diced avocadoes, if desired.