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A satisfyingly hearty dish! Chicken Tenderloin Sauté with Crispy Potatoes

4.4

(100 reviews)

Time

approx. 20mins

Here’s a hearty main dish made with budget-friendly chicken tenderloins. Top the tenderloins with shredded potatoes and pan-sear them until crisp! The Parmesan cheese mixed with the potatoes adds a deliciously toasty flavor.

  • Calories

    348kcal

  • Carbs

    21.2g

  • Fat

    17g

  • Protein

    25.9g

  • Net Carbs

    20g

  • Sodium

    825.3mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2 servings ]

  • chicken tenderloin [tendon removed]4 (200 g)
  • potato1 (150 g)
  • vegetable oil1 tablespoon
  • salt⅓ teaspoon
  • black peppera pinch
  • mayonnaise2 tablespoons

☆ Coating seasonings

  • grated Parmesan cheese1 tablespoon
  • potato starch1 tablespoon
  • salt and peppera pinch

Finish

  • ketchup2 tablespoons
  • parsley, choppeda pinch
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Thinly slice the potato into planks, then stack the slices cut-side down and cut into thin matchsticks. Put the potato and the ☆ coating seasonings in a bowl and mix.

Note:

Use the potato without soaking it in water.

2

Cover the chicken tenderloins with plastic wrap and pound them by hand to flatten them thinly. Sprinkle both sides with salt and pepper, then spread mayonnaise on one side. Divide the potato mixture from step 1 evenly among the tenderloins, one portion per tenderloin, and press it down by hand. Repeat to make 4 pieces total.

3

Add the vegetable oil to a frying pan and heat over medium heat. Arrange the chicken in the pan with the potato side down. Press with a spatula to help the chicken and potato stick together. When browned, flip and cook until the chicken is cooked through.

4

Transfer to a plate, drizzle with ketchup, and sprinkle with parsley.

Reviews

4.4

(100 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    The chicken tenderloins were tender, and the potatoes were crisp and very delicious. Next time, I’ll make it with a little more cheese.

  • 🇯🇵 User from Japan

    I didn’t have any grated Parmesan, so I kind of forced it with melty cheese instead. It was delicious. I thought it might be a little mild, but it still had plenty of flavor and tasted great even without ketchup.

  • 🇯🇵 User from Japan

    It was delicious. I’ve made it several times.

  • 🇯🇵 User from Japan

    I was worried I might mince the potatoes into tiny bits, but it turned out looking pretty good. Maybe it would have looked even better if I had browned it more like the instructor did? It looks like a lot of work went into it, but it’s budget-friendly too, so I’m glad I gave it a try. Half is for a bento, and I’ll eat the other half. I used hand-cut potatoes and 3 chicken tenderloins.

  • 🇯🇵 User from Japan

    It turned out well.

  • 🇯🇵 User from Japan

    I julienned the potatoes with a slicer. It worked great as a bento side dish and was, of course, delicious. I cut mine into bite-size pieces. I laid sautéed green peppers underneath.

  • 🇯🇵 User from Japan

    Based on the reviews, I used a slicer to cut the potatoes directly into the frying pan. I also added mayonnaise and pizza cheese, then placed the chicken tenderloins on top.

  • 🇯🇵 User from Japan

    At first glance, this looked like a fairly elaborate dish, but when I actually made it, it was easy to put together. I may not be very good at removing the tendon, and some pieces lost their shape when I pressed them, but they turned out fine once I reshaped them while cooking. Since it uses chicken tenderloins, it stays relatively low in calories even with the potatoes, which is really nice.

  • 🇯🇵 User from Japan

    The crispy texture of the potatoes is really nice. This gave me another great way to cook chicken tenderloins! It’s satisfying to eat, yet still feels relatively guilt-free. That said, personally I like stronger flavors since I enjoy drinking, so I thought it could use a bit more punch. I also wanted more of a cheesy flavor—I was tempted to throw in some pizza cheese. So I think it would be delicious with all kinds of optional tweaks to suit your taste!

  • 🇯🇵 User from Japan

    It goes faster if you slice the potatoes thinly with a slicer first, then cut them into thin strips. The cheese flavor really comes through, and it was delicious. It does take quite a bit of work, though, so it felt a little too fussy for a lazy person like me.