Baked Chicken Cutlet With Roasted Vegetables And Spicy Mayonnaise

Prepare the ingredients. This is what will be on the plate - prepare the ingredients in advance so the work goes smoothly. Preheat the oven to 200 °C.

Prepare the vegetables. Rinse the grenaille potatoes, and if necessary scrub them with a brush, then cut them lengthwise into halves or quarters depending on size. Wash the zucchinis and slice into rounds about 1-2 cm thick, or into half-moons depending on size, and set aside.

Prepare the chicken. Cut the chicken fillet lengthwise, but not all the way through, opening the meat like a book. Season both sides with salt and pepper. If the fillet is thick, you can gently flatten it with a rolling pin or lightly pound it so it cooks evenly.

Prepare the mixture. Take a bowl and grate the cheese into it, then add the breadcrumbs. Mix everything together to form a loose dry mixture.

Season the vegetables. Place the zucchini and potatoes into a baking dish, add the cherry tomatoes, season everything with salt, drizzle with vegetable oil, and toss thoroughly so the vegetables are evenly seasoned.

Bake the chicken. Place the prepared chicken on top of the vegetable mixture and gently cover the top with the breadcrumb and cheese mixture. Put into the preheated oven and bake for about 20 minutes, until the breadcrumbs are golden and the chicken is cooked through.

Prepare the sauce. Meanwhile, in a bowl mix the mayonnaise with ajvar until smooth.

Serve. Once the potatoes are tender (they can be easily pierced with a skewer) and the crust on the chicken is nicely golden, divide the dish onto plates and serve with the spicy mayonnaise.