Paneed Chicken With Potato-Andouille Hash – Bon Appetit

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Servings: 8 Difficulty: Advanced
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Crispy, spice-crusted chicken cutlets served alongside a hearty and smoky potato-andouille hash.
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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.

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Paneed Chicken With Potato-Andouille Hash – Bon Appetit

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1681.9

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

  1. Line a baking sheet with foil.
  2. Mix flour and 3 teaspoons of Creole seasoning in a shallow plate.
  3. Beat eggs and milk in a shallow bowl until blended.
  4. Mix breadcrumbs, Parmesan cheese, and 3 teaspoons of Creole seasoning in another shallow plate.
  5. Place chicken breasts between sheets of waxed paper and pound with a rolling pin or wooden mallet to 1/3-inch thickness.
  6. Season chicken on both sides with 4 teaspoons of Creole seasoning.
  7. Dip chicken into seasoned flour, then egg mixture, then seasoned breadcrumbs, pressing crumbs to adhere completely.
  8. Place coated chicken on the prepared baking sheet.
  9. Heat 5 tablespoons of olive oil in each of 2 heavy large skillets over high heat.
  10. Saut 4 chicken breasts in each skillet until brown, crisp, and cooked through, about 3 minutes per side.
  11. Arrange chicken on plates and mound some potato-andouille hash alongside.
  12. Top each serving with 1 tablespoon of Worcestershire sauce.
  13. 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.

Keywords: chicken, creole, andouille, potato, hash, breaded, crispy, cajun, parmesan, worcestershire, dinner, comfort food, pan-fried, smoky, spicy, main course
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