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Chicken fried chicken with dill-buttered potatoes, caper cream sauce
What's better than fried chicken? Fried chicken with dill-buttered potatoes and topped with a caper cream sauce.
YIELDS
2
Ingredients
Chicken schnitzel
- 2 chicken breasts
- 4 eggs, beaten
- 2 tablespoons grainy mustard
- 1 cup flour
- 1 1/2 cups bread crumbs
- 1 cup vegetable oil, for frying
Dill Potatoes
- 10-15 baby potatoes
- 4 tablespoons mayonnaise
- 4 tablespoons sour cream
- 1 tablespoon grainy mustard
- 1 tablespoon dry dill
- 1/2 tablespoon chives (chopped)
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Caper Cream
- 1 teaspoon olive oil
- 2 tablespoons capers
- 1 cup cream
- 3 tablepoons lemon juice
- 1 tablespoon garlic (minced)
- 3 tablespoons onion (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Directions
Chicken schnitzel
- Butterfly each chicken breast. Place the butterflied breast between two pieces of plastic wrap or parchment paper; pound out each breast using a mallet and reserve.
- Add the grain mustard to the beaten eggs and mix to combine. Build a breading station by adding flour, the egg mixture, and the panko breadcrumbs into another bowl. Dredge each chicken breast in the flour, then in the egg and finally into the breadcrumbs; press down firmly into the breadcrumbs, ensuring an even coating and reserve in the fridge.
Dill potatoes
- Add the baby potatoes and just enough water to cover the potatoes in a medium-sized sauce pot on medium heat, and gently simmer until the potatoes are soft and fudgey. While the potatoes cook, make the sauce by adding the mayo, sour cream, grain mustard, dry dill, chives, salt and pepper in a small bowl. Once the potatoes are cooked, statin and allow them to sit firm for a minute or so. Add the sauce and mix the potatoes vigorously. Potatoes should break apart slightly, and the mix should be warm and creamy, similar to a rustic mash. Wrap with plastic and reserve warm.
Caper cream
- In a small sauce pot on medium heat, add the vegetable oil, onion and garlic and sauté for about one minute. Add the capers and lemon juice and reduce heat to medium-low. Add the cream and seasonings and reduce cream until thick and sauce consistency has been achieved about five to 10 minutes. Reserve warm.
Chicken schnitzel (continued)
- In a Dutch oven, add the vegetable oil and heat to about 350 degrees F; in two batches, fry each chicken breast until golden and cooked through (about three minutes)—once fried, place in a baking tray with a resting rack and season with salt.
Serve
- On a large dinner plate, lay a piece of the fried chicken on a side plate, the potato salad on the opposite side. Drizzle some of the sauce over the chicken and the dish, garnish with lemon and enjoy.
