When I get to repurpose things, I get excited! No waste, and a bonus of enjoying the same thing twice. After I made Chicken Souvlaki the other night I had a plethora of tzatziki sauce leftover and it was too good not to keep. I was making parmesan encrusted chicken and was just going to whip up a side of whatever I could find in the fridge. It was a long day and I wasn’t in much of a mood to cook to be honest. I decided to scroll through Instagram hoping an image would spark an idea when I saw The Lemon Bowl posted this idea. Her potato recipe used Tahini sauce (also brilliant) instead but I knew my leftover sauce in the fridge would do the trick. Inspiration hits in many ways and I thank her for allowing me an easy night of cooking and a delicious recipe to use forever.
1/2 cup Flour
Salt & Pepper
Preheat the oven to 425
1/2 lg cucumber
3/4 cup plain yogurt
1 small clove garlic
1 tsp dried mint
1 1/2 tsp red wine vinegar
Rinse your small potatoes and slice them almost to the bottom but not quite, leaving it so the potato stays intact. Do this down the potato. Drizzle them with olive oil and sprinkle with salt and pepper. Place them on a tray lined with parchment paper. Pop them in the oven!
This is where your mise en place is important. Put your flour in one bowl, egg white in another and finally your parmesan in the last. Add 1 teaspoon salt and 1/2 cup of flour to it and set aside. Whisk your egg whites until foamy. You’ll want to first take your chicken breast and dip it in the flour – shaking off the excess – then the egg and finally the parmesan. HACK: I didn’t have as much grated parmesan as I thought so I took out my can of Kraft Parmesan Cheese and sprinkled a little extra. Coat a baking sheet with oil (1/8 inch) place the chicken on the pan.
The chicken needs to cook for 10 minutes, then be flipped and let rest for 2 minutes. The result was wonderful and crispy. The best part was the little amount of clean up this whole meal entailed. The potatoes were done as well. Let them cool slightly.
To make the tzatziki, grate your cucumber into a small bowl. Add few pinches of salt to taste. This recipe comes from Jamie Oliver and he suggests to grate the cucumber into a small sieve and then squeeze out as much water as you can. I did none of this and it was OK. Add the yogurt. I dislike yogurt generally but I do like Oui by Yoplait. I used it for this recipe and used the entirety of the jar. Is it because it’s French? Perhaps. Or maybe because it’s just really good. Mix it well. Add your dried mint and red wine vinegar and mix really well. Be sure to taste to check you have the balance right. Add a pinch more salt, a bit more vinegar – up to you! Then pour over your potatoes and enjoy.
Makes me wonder what else this delicious sauce could be added to? If you have ideas, please send them my way.
Ciao for now!