Paneed Chicken With Potato-andouille Hash - Bon Appetit Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 cup: All purpose flour,
10 tsp: Creole or Cajun seasoning*,
3 large: Eggs,
1 cup: Milk,
4 cup: Fresh French breadcrumbs,
2/3 cup: Freshly grated Parmesan cheese, about 2 oz
8: Skinless boneless chicken breast halves,
10 tbsp: Olive oil,
Potato-Andouille Hash, separate recipe
Emerils Worcestershire Sauce, separate recipe
Directions:
Line baking sheet with foil. Mix flour and 3 t Creole seasoning in
shallow plate. Beat eggs and milk in shallow bowl until blended. Mix
breadcrumbs, cheese and 3 t Creole seasoning in another shallow
plate. Using rolling pin or wooden mallet, pound chicken between
sheets of waxed paper to 1/3-inch thickness. Season chicken on both
sides with 4 t Creole seasoning. Dip into seasoned flour, then egg
mixture, then seasoned breadcrumbs, pressing crumbs to adhere and
coating completely. Place on prepared baking sheet. (Can be made 4
hours ahead. Cover and chill.)
Heat 5 T oil in each of 2 heavy large skillets over high heat. Saute 4
chicken breasts in each skillet until brown, crisp and cooked through,
about 3 minutes per side.
Arrange chicken on plates. Mound some hash alongside. Top each
serving with 1 T Worcestershire sauce. Serve, passing additional
sauce separately.
*Available in the spice section of most supermarkets across the
country.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl &
Source from luhu.jp
shallow plate. Beat eggs and milk in shallow bowl until blended. Mix
breadcrumbs, cheese and 3 t Creole seasoning in another shallow
plate. Using rolling pin or wooden mallet, pound chicken between
sheets of waxed paper to 1/3-inch thickness. Season chicken on both
sides with 4 t Creole seasoning. Dip into seasoned flour, then egg
mixture, then seasoned breadcrumbs, pressing crumbs to adhere and
coating completely. Place on prepared baking sheet. (Can be made 4
hours ahead. Cover and chill.)
Heat 5 T oil in each of 2 heavy large skillets over high heat. Saute 4
chicken breasts in each skillet until brown, crisp and cooked through,
about 3 minutes per side.
Arrange chicken on plates. Mound some hash alongside. Top each
serving with 1 T Worcestershire sauce. Serve, passing additional
sauce separately.
*Available in the spice section of most supermarkets across the
country.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl &
Source from luhu.jp