St. Paddy’s day is this weekend and Dallas is prepping for their big parade that I live right next too. So, I’m preparing for traffic, a sea of green, and stepping over the occasional drunk leprechaun. I’m also seeing lots of cabbage and potato recipes floating around the web-a-verse and that’s just making me obscenely hungry. Being that I am not Irish (at least I don’t think I am—I’m adopted so who the heck knows where my ancestry lies) I’m not going to give you an “Irish” recipe because I would seriously not know what I was talking about. Now, having that said all I want to eat this week is cabbage and potatoes! So, the other day I dropped into the kitchen, threw on some music, and before I knew it I was cooking cabbage and potatoes. Full proof that you eat with your eyes and the internet totally is only here to brainwash you. Oh my sweet mother of it all…maybe that’s why I have a cat. All of the cat memes are really cats planing for world domination. This explains so much. Bailey, I’m onto you.
So, back to food. To settle my craving this happened, Chicken Milanese (breaded and fried chicken) with Braised Cabbage on top of Truffle Infused Mashed Potatoes. Savory, earthy, crispy, and bright, it was layer upon layer of flavors that combined to make the perfect dinner to prepare us for the drunken leprechauns that will soon be running down the streets of Dallas. Cheers!
Savory, earthy, crispy, and bright, Chicken Milanese with Truffle Infused Potatoes and Braised Cabbage, is a layer apron layer flavor combonation that makes a terrific family dinner.
- 3 medium organic russet potatoes, about 1 pound
- 1/2 tablespoon kosher salt
- 1/2 cup milk
- 3 tablespoons unsalted butter
- 1/2 teaspoon black truffle oil
- Salt and pepper to taste
- See recipe
- 4 chicken breasts
- 1/2 cup flour
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 eggs, beaten
- 1/3 cup grapeseed, canola, or peanut oil
- Peel and slice potatoes into 1-inch thick cubes. Place in a large pot with cold water. Add salt and bring to a boil over high heat. Once boiling reduce heat to a simmer and simmer until the potatoes are cooked and fork tender. Strain the water from the pot and return potatoes to the pot.
- Over low heat, combine potatoes with milk, butter, and truffle oil. Mash with a potato masher or hand blender. Add more milk, a little at a time, if you desire thinner potatoes. Taste and add salt and pepper if needed. Cover and keep on low until needed.
- See recipe
- Place chicken breast on a work surface and cover with plastic wrap. Using the smooth side of a meat mallet (or the flat bottom of a glass), pound the chicken breast,being careful not to over pound until 1/4 thick; repeat with the remaining chicken breasts. Dust chicken with flour. Set aside until needed.
- On a large plate, toss to combine breadcrumbs, cheese, salt, and pepper.
- Pour the beaten eggs on another plate.
- In a large skillet, heat oil over medium-high heat.
- Dip a chicken breast into the egg wash and then into the breadcrumb mixture. Evenly coat with breadcrumbs then transfer to the skillet. Repeat with remaining chicken. If you do not have a big enough skillet, you might have to do this in 2 batches. Cook for 4 minutes a side until golden and cooked through. Set on a paper towel lined plate to cool and drain any excess oil. Sprinkle with a pinch of salt.
- To plate: Spoon a serving of potatoes on a plate, top with a chicken breast, and then place the braised cabbage on top of the chicken. Garnish with chopped parsley, if desired.