This classic dish features tender chicken breasts pounded thin, coated in a savory blend of Creole seasoning, flour, egg, and Parmesan-laced breadcrumbs, then pan-fried until golden and crisp. The accompanying potato-andouille hash provides a robust, smoky counterpoint with chunks of waxy potatoes and spicy Andouille sausage sauted until tender. The combination delivers a satisfying crunch from the chicken and a warm, hearty texture from the hash. It is an excellent choice for a comforting weeknight dinner or a casual weekend brunch. The flavors are bold and comforting, reminiscent of Cajun-inspired home cooking. Serve with a drizzle of Worcestershire sauce for an extra layer of umami depth.
Paneed Chicken With Potato-Andouille Hash – Bon Appetit
Description
This classic dish features tender chicken breasts pounded thin, coated in a savory blend of Creole seasoning, flour, egg, and Parmesan-laced breadcrumbs, then pan-fried until golden and crisp. The accompanying potato-andouille hash provides a robust, smoky counterpoint with chunks of waxy potatoes and spicy Andouille sausage sauted until tender. The combination delivers a satisfying crunch from the chicken and a warm, hearty texture from the hash. It is an excellent choice for a comforting weeknight dinner or a casual weekend brunch. The flavors are bold and comforting, reminiscent of Cajun-inspired home cooking. Serve with a drizzle of Worcestershire sauce for an extra layer of umami depth.Ingredients
Directions
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Line a baking sheet with foil.
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Mix flour and 3 teaspoons of Creole seasoning in a shallow plate.
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Beat eggs and milk in a shallow bowl until blended.
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Mix breadcrumbs, Parmesan cheese, and 3 teaspoons of Creole seasoning in another shallow plate.
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Place chicken breasts between sheets of waxed paper and pound with a rolling pin or wooden mallet to 1/3-inch thickness.
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Season chicken on both sides with 4 teaspoons of Creole seasoning.
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Dip chicken into seasoned flour, then egg mixture, then seasoned breadcrumbs, pressing crumbs to adhere completely.
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Place coated chicken on the prepared baking sheet.
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Heat 5 tablespoons of olive oil in each of 2 heavy large skillets over high heat.
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Saut 4 chicken breasts in each skillet until brown, crisp, and cooked through, about 3 minutes per side.
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Arrange chicken on plates and mound some potato-andouille hash alongside.
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Top each serving with 1 tablespoon of Worcestershire sauce.
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Serve immediately, passing additional sauce separately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1681.9kcal
- % Daily Value *
- Total Fat 31.5g49%
- Saturated Fat 12.0g60%
- Cholesterol 316.1mg106%
- Sodium 3481.8mg146%
- Total Carbohydrate 282.3g95%
- Dietary Fiber 20.7g83%
- Sugars 6.4g
- Protein 66.7g134%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
