Prepare the Chicken:
In a bowl, beat eggs with mayonnaise and parsley. Gradually whisk in flour to form a smooth batter.
Season chicken filets with salt, black pepper, and oregano. Let marinate for 10 minutes.
Prepare the Potatoes:
In a bowl, toss diced potatoes with salt, black pepper, rosemary, garlic powder, sweet paprika, and olive oil. Let sit for 7-10 minutes to absorb flavors.
Prepare the Vegetables:
Sprinkle zucchini slices with salt and let sit for 7-10 minutes to release moisture. Pat dry with a paper towel. Toss with olive oil.
Heat olive oil in a skillet and sauté onion until soft. Add minced garlic and sliced mushrooms, cooking until tender. Season with salt.
Assemble the Bake:
Preheat the oven to 190°C (375°F).
In a greased baking dish, layer potatoes, zucchini, and the sautéed onion-mushroom mixture.
Dip marinated chicken filets into the batter, ensuring they are well coated, and place on top of the vegetables.
Nana used to make these by the dozen, and freeze them for later!
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