Paneed chicken with potato-andouille hash - bon appetit

8 servings

Ingredients

Quantity Ingredient
2 cups All purpose flour
10 teaspoons Creole or Cajun seasoning*
3 larges Eggs
1 cup Milk
4 cups Fresh French breadcrumbs
⅔ cup Freshly grated Parmesan cheese (about 2 oz)
8 Skinless boneless chicken breast halves
10 tablespoons Olive oil
Potato-Andouille Hash (separate recipe)
Emeril's 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 ⅓-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 & <gg>

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