Delicious Peach Galette with Savory Chicken and Potatoes

Begin by peeling and slicing the potatoes. Rinse them thoroughly under cold water.

Next, boil the sliced potatoes in unsalted water for about 10 minutes.

After boiling, drain the potatoes and season them with salt, black pepper, and vegetable oil. Mix well to combine.

Finally, spread the seasoned potatoes in an air fryer basket and cook at 200 degrees Celsius (392 degrees Fahrenheit) for 30-40 minutes, flipping them halfway through to ensure they are crispy.

While the potatoes are cooking, take the chicken breast and gently pound it to an even thickness.

Season the meat with salt, black pepper, and dried garlic.

Dip each piece of chicken into the eggs and then coat it with bread crumbs.

Heat vegetable oil in a skillet over medium-high heat and fry the schnitzels until they are golden brown on both sides. This should take just a few minutes since the thin fillets cook quickly.

Serve your schnitzels hot, topped with Parmesan cheese for an extra flavor boost!

For the salad, chop the watermelon into bite-sized pieces and arrange them on a plate.

Add crumbled feta or bryndza cheese on top of the watermelon.

Drizzle the salad with olive oil and sprinkle with fresh mint leaves to add a refreshing touch.

In a mixing bowl, combine flour and salt.

Cut the cold butter into small cubes and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Add the cold water and quickly knead the dough. Be careful not to overwork it, or the butter will begin to melt.

Wrap the dough in plastic wrap and refrigerate for one hour.

While the dough chills, slice the peaches and place them in a bowl.

Add sugar, lemon juice, and cornstarch, tossing gently to combine.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

Roll out the chilled dough on a floured surface to form a circle.

Transfer the rolled-out dough to a baking sheet lined with parchment paper. Spoon the peach filling onto the center, leaving a border.

Fold the edges of the dough over the filling, crimping to secure. For a golden finish, brush the edges with beaten egg yolk mixed with milk and sprinkle with sugar.

Bake the galette in the preheated oven for 30-35 minutes until golden brown.

Let it cool slightly before serving, dusted with powdered sugar.