CRISPY RANCH POTATO SALAD

(WITH CHEDDAR CHICKEN CUTLETS)

Makes 2 servings

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Ingredients

8-10 Yukon Gold wedges

2 cups shredded Cabbage

Buttermilk Ranch

Chives

2 Boneless-Skinless Chicken Breasts, brined

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and butterflied*

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1 Egg

1 tsp Dijon Mustard

½ cup All-Purpose Flour

1 cup Panko Breadcrumbs

¾ cup White Cheddar Cheese

Kosher Salt

Ground Black Pepper

Neutral Oil

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to butterfly : cut your chicken horizontally,

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in half, but stop about ½ inch before going

all the way through - open it like a book and

voila!

Instructions

CHEDDAR CHICKEN CUTLETS (PREP)

1. In a shallow bowl, add flour, along with a pinch

   of salt, and mix. In another shallow bowl, add

   egg and mustard. Whisk until well combined. In

   your final shallow bowl, add panko

   breadcrumbs, white cheddar cheese, a pinch of

   salt, and pepper. Mix well.

2. Pat your chicken breasts with a paper towel

   until dry. Place each chicken breast in the flour

   mixture until fully coated, followed by the egg

   mixture, and then the breadcrumb mixture.

   Press the breadcrumbs into the chicken until

   they’re fully coating your chicken breast.

   CHEDDAR CHICKEN CUTLETS (COOK)

3. Preheat your oven to 375ºF.

4. In a large cast-iron skillet on medium-high heat,

   add enough oil to cover the bottom of the pan

   (oil filling ¼ inch up the side of the pan is

   preferred). Once oil is 375ºF-400ºF, add

   chicken cutlets, one at a time (to prevent

   overcrowding).

5. Cook chicken on both sides until golden brown

   (around 3-4 minutes per side). Once both sides

   are golden brown and crispy, season with a

   pinch of kosher salt and then transfer to a

   sheet tray and finish cooking in the oven until

   the center reaches 165ºF (around 2-3 minutes).

   CRISPY RANCH POTATO SALAD

6. In the same hot oil used to cook your chicken

   cutlets, cook your potatoes on medium-high

   heat (if there’s not enough oil to coat the

   bottom of your pan, add more).

7. Cook potatoes until golden brown on all sides.

   Transfer to a paper towel-lined plate. Set aside.

8. In a medium-sized mixing bowl, add cabbage, a

   small pinch of salt, and a large spoonful of

   ranch. Mix the cabbage until fully coated in

   ranch, then stir in crispy potatoes.

   TO PLATE:

9. Add a “swoosh” of ranch on each plate and top

with chicken cutlets. Garnish with chives. Serve

the crispy ranch potato salad on the side.