We have the perfect dinner that you can make any night this fall from Chef Ryan Scott. With apples hitting their peak, this delicious meal can quickly become a weekly go-to this season. To watch Chef Scott serve perfectly crisp chicken over potatoes and top with a zesty apple slaw in a pancetta vinaigrette, click here.
Chicken Cutlets with Potato Puree & Pancetta Vinaigrette Apple Slaw
- 4 Boneless Chicken Thighs or Breasts (thighs preferred)
- ¾ Cups Flour
- 2 Cups Panko Breadcrumbs
- ½ Teaspoon Onion Powder
- ¼ Teaspoon Garlic Powder
- 3 Eggs lightly Beaten
- 1/3 Cup Water
- Vegetable Oil
- Lemon Wedges for Garnish
Using a mallet, beat chicken into thin cutlets. Combine flour, onion powder, garlic powder, salt and pepper in bowl. Season mix with salt and pepper. In separate bowl, place beaten eggs, and water. Using a whisk mix eggs and water until evenly incorporated. Season with salt and pepper. Put panko into a third separate bowl. Season with salt and pepper. Dredge chicken in flour first, then egg mixture. Shake off excess egg, then cover in panko. Make sure chicken is fully covered, press crumbs down if needed. Heat oil in frying pan over medium heat. Pan should have thin layer of oil that covers the entire pan. Cook for 4-5 minutes on each side or until chicken is no longer pink.
Potato Puree Ingredients:
- 2 lbs Red Potatoes, washed, peeled, and cut in half
- 1 cup butter, cold
- 1 ½ Tablespoon Kosher Salt
In a large pot cover potatoes with water by about 2 inches. Bring to a simmer then add salt and cook for about 20 to 30 minutes or until tender when pierced with a fork. Drain and reserve the potato water and return potatoes to pot and stir over medium heat about a minute to allow excess moisture to evaporate. Remove from heat. Add potatoes in a ricer with butter or potato masher (do not use a mixer). Add salty potato water in place of milk or half and half. Blend well until fluffy or until your desired consistency (amount of liquid may vary, so add slowly).
Apple Slaw Ingredients:
- 2 Red Apples, Cored and Chopped
- 1 Granny Smith Apple, Cored and Chopped
- ½ Cup Red Onion, Shaved
- 1 ½ Cup Green Cabbage
Pancetta Vinaigrette Ingredients:
- 1 cup shallots chopped
- ½ cup parsley, chopped
- ½ cup basil, chopped
- 1 ½ cup cooked pancetta
- 2 cups balsamic vinegar
- 3 ½ cups olive oil
- Salt and pepper to taste
In large bowl whisk all ingredients together until incorporated evenly. Toss apple slaw in pancetta vinaigrette.
Place chicken cutlet on top of potato puree with apple slaw on side. Serve with sliced lemon and enjoy.