Prep Time: 30 Minutes // Cook Time: 30 Minutes // Serves: 4
Ingredients: 1 cup whole buttermilk // 2 Tbsp. minced garlic // 1.5 tsp. salt // 1 tsp. black pepper // 1.5 lb chicken breast tenders // 1 lb small red potatoes // 8 oz haricots verts (French green beans) // 1 jumbo shallot // 4 Tbsp EVOO // 1.5 cup plain Panko (Japanese style breadcrumbs) // 3 Tbsp. chopped fresh parsley // 3 Tbsp. butter
Step 1: Prepare Chicken
1. Preheat over to 425
2. Combine buttermilk, garlic, 1 tsp of the salt, and 1/2 tsp. of the pepper in a large Ziplock bag
3. Add chicken to the bag, and let sit at room temperature for 30 minutes
Step 2: Prepare the Potatoes and Beans
1. Chop Potatoes into 1/2 inch thick wedge pieces
2. Slice Shallots
3. Spread potatoes, shallots, and green beans over a rimmed baking sheet
4. Cover vegetables with 2 Tbsp. EVOO, 1/2 tsp. salt, and 1/2 tsp. pepper
5. Stir to coat vegetables
6. Bake in oven at 425 for 20 minutes or until potatoes are golden, stirring once after 15 minutes
Step 3: Prepare Breading
1. Combine Panko and parsley in a shallow bowl
2. Take chicken out of butter milk mixture bag and place in Panko mix, pressing the chicken in to ensure it is completely covered
3. Discard excess butter milk mixture
Step 4: Fry the Chicken
1. Heat 1 Tbsp. EVOO and 1.5 Tbsp. butter in a large skillet over medium-low heat
2. Add half the breaded chicken (keep some space in the skillet)
3. Cook on one side until golden brown (approx. 4 minutes)
4. Flip chicken on other side and cook approx 4 more minutes
5. Repeat cooking with remaining chicken
Step 5: Garnish and Serve
1. Add extra parsley and a slice of lemon
Bon Appetit!
