Chicken Fillets with Vegetable Fritter

Name: Chicken Fillets with Vegetable Fritter
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup of olive oil; 8 thin chicken fillets seasoned with salt and thyme; 1 tablespoon of salt; 1 tablespoon of chopped thyme; Thyme sprigs for garnish; For the fritter; 3 tablespoons of olive oil; 1 large potato, grated; 1 large carrot, grated; Salt to taste; 4 beaten eggs, seasoned with salt

1
1/3 cup of olive oil
2
8 thin chicken fillets seasoned with salt and thyme
3
1 tablespoon of salt
4
1 tablespoon of chopped thyme
5
Thyme sprigs for garnish
6
For the fritter
7
3 tablespoons of olive oil
8
1 large potato, grated
9
1 large carrot, grated
10
Salt to taste
11
4 beaten eggs, seasoned with salt

Ingredients

1
1/3 cup of olive oil
2
8 thin chicken fillets seasoned with salt and thyme
3
1 tablespoon of salt
4
1 tablespoon of chopped thyme
5
Thyme sprigs for garnish
6
For the fritter
7
3 tablespoons of olive oil
8
1 large potato, grated
9
1 large carrot, grated
10
Salt to taste
11
4 beaten eggs, seasoned with salt

Directions

1
Heat a non-stick skillet over medium heat and fry the chicken fillets, both sides, for three minutes or until they are cooked through but not browned
2
Sprinkle with thyme and set aside
3
Prepare the vegetable fritter
4
Heat a large non-stick skillet over medium heat
5
Add the potato and carrot and season with salt
6
Let it fry without stirring for four minutes
7
Cover with the beaten eggs and fry for another three minutes, carefully lifting the edges of the skillet with a spatula
8
Slide the fritter onto a plate and return it to the skillet to fry the other side for three more minutes or until golden brown (check by lifting the edge with a fork)
9
Serve with the chicken fillets
10
Garnish with thyme sprigs.