Pan-fried Chicken W Creamed Garlic Potatoes And Braised Kal

Recipe Ingredients

4		Boneless skinless chicken breast halves
5 teaspoons	25ml	Bayou blast - see * note
1 cup	146g / 5.1oz	Bread crumbs
2 tablespoons	30ml	Parmesan cheese
1 teaspoon	5ml	Chopped parsley
1 teaspoon	5ml	Chopped basil
1 teaspoon	5ml	Chopped thyme
1 teaspoon	5ml	Chopped tarragon
1 teaspoon	5ml	Chopped oregano
7 tablespoons	105ml	Olive oil
1/2 teaspoon	2.5ml	Salt
		Freshly-ground black pepper
1/2 cup	31g / 1.1oz	Flour
1		Egg
1/2 cup	118ml	Milk
		Braised kale - see * note
		Creamed garlic potatoes - see * note

Recipe Instructions

Pound chicken breasts gently with a mallet to flatten breasts to even 1/4-inch thickness. Sprinkle breasts evenly with 2 teaspoons of the Bayou Blast.

Combine bread crumbs with Parmesan, parsley, basil, thyme, tarragon, oregano, 1 tablespoon of the oil, 1 teaspoon of the Creole seasoning, salt and 3 turns of pepper in a bowl. Combine flour with 1 teaspoon of the Creole seasoning in another bowl. Beat eggs and milk with the remaining 1 teaspoon Creole seasoning in a third bowl. Dredge chicken breasts first in seasoned flour, next in egg mixture and last in bread crumb mixture. Pat to make sure each piece is completely coated in crumbs.

Heat the remaining 6 tablespoons oil in a large skillet over high heat. When oil is hot, add chicken breasts and saute until golden-brown, about 2 1/2 minutes on first side and 2 minutes on second side.

Serve chicken breast with Braised Kale and a generous serving of Creamed Garlic Potatoes.

Source:
ESSENCE OF EMERIL with Emeril Lagasse

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