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Paneed Chicken With Potato-Andouille Hash – Bon Appetit

Paneed Chicken With Potato-Andouille Hash - Bon Appetit recipe image
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.
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
  • 2 cup All purpose flour
  • 10 teaspoon Creole or Cajun seasoning*
  • 3 lg Eggs
  • 1 cup Milk
  • 4 cup Fresh French breadcrumbs
  • 2/3 cup Freshly grated Parmesan
  • 8 Skinless boneless chicken breast halves Chicken breast halves
  • 10 tb Olive oil
  • 8 oz Potato-Andouille Hash
  • 1/2 cup Emeril's Worcestershire Sauce
Directions
  1. 1
    Line a baking sheet with foil.
  2. 2
    Mix flour and 3 teaspoons of Creole seasoning in a shallow plate.
  3. 3
    Beat eggs and milk in a shallow bowl until blended.
  4. 4
    Mix breadcrumbs, Parmesan cheese, and 3 teaspoons of Creole seasoning in another shallow plate.
  5. 5
    Place chicken breasts between sheets of waxed paper and pound with a rolling pin or wooden mallet to 1/3-inch thickness.
  6. 6
    Season chicken on both sides with 4 teaspoons of Creole seasoning.
  7. 7
    Dip chicken into seasoned flour, then egg mixture, then seasoned breadcrumbs, pressing crumbs to adhere completely.
  8. 8
    Place coated chicken on the prepared baking sheet.
  9. 9
    Heat 5 tablespoons of olive oil in each of 2 heavy large skillets over high heat.
  10. 10
    Saut 4 chicken breasts in each skillet until brown, crisp, and cooked through, about 3 minutes per side.
  11. 11
    Arrange chicken on plates and mound some potato-andouille hash alongside.
  12. 12
    Top each serving with 1 tablespoon of Worcestershire sauce.
  13. 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
Read it online: https://www.chefs-mate.com/recipe/paneed-chicken-with-potato-andouille-hash-bon-appetit/