We have been eating healthier dinners for the past couple of days, and my kids (us too) needed a break.
At work today I had the idea of chicken fried steak. I knew we didn’t have the proper cut of meat at home for this. Let me explain a little bit about how running to the store after work is tricky. My wife (Heidi) and I live in a small Wisconsin town called Whitehall. I think the population is around 1800 people.
We do have one grocery store. They actually have good quality meat for a good price. It’s everything else that is the problem. I obviously love to cook, so finding good ingredients in our little town is hard. It’s especially hard because I usually get inspired hours before I start cooking, not days in advance.
The closest real grocery store is about 45 minutes away. That kind of trip takes a little planning. I hope to go there this weekend to pick up ingredients for next weeks blog post. I have some great recipes in mind. Here is a hint turkey and coconut.
I was inspired to do a twist on chicken fried steak. I took four medium-sized boneless skinless chicken breast and cut them in half the long way so that it made them thinner. You may need to pound them out a little. I set up my breading station that included a plate of flour, plate of PANKO bread crumbs, and a bowl of two beaten eggs. I seasoned the panko with fresh chopped sage, salt, pepper, and cajun seasoning.
Here is a trick I learned from Emril a long time ago. Use one hand to bread your chicken, leave the other one clean for itching your nose.
I had a little of everything left in my station, so I decided to bread a few onion rings. For this dinner I went with roasted garlic rosemary smashed new potatoes for one of my side dishes. You can find the recipe here. Then I topped the whole thing with a shiitake mushroom gravy. This meal was just what the kids needed. I hope you try it!
- 4 medium sized boneless skinless chicken breast
- 1½ cups flour
- 1½ cups panko bread crumbs
- 2 eggs
- 1 tablespoon water
- 1 tablespoon finely chopped fresh sage
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cajun seasoning
- 2 cups canola oil
- 1 onion (optional for onion rings)
- Slice the chicken breast in half length ways so get two skinny pieces out of one breast. Make your breading station by placing flour on a plate. Beat two eggs with the water in a medium sized bowl. place panko bread crumbs on a plate. Add the sage and spices and mix into the bread crumbs. Dredge breast in the flour and shake off excess. Dip in the egg wash and let the excess drip off. Then lay the breast on the bed of bread crumbs and pat gently to make sure the crumbs stick. repeat for the other side.
- Pour the two cups of the oil in a large skillet or until you have a half inch of oil in your pan. heat oil to 400 degrees. Place four of the breast in the hot oil reduce oil temperature to 375 degrees. Cook til golden brown on each side and the internal temperature of the chicken has reached 160 degrees. When done place on cooling rack with a paper towel underneath. Sprinkle each breast with a pinch of salt. Repeat process for the other four breast. Use the same method for the onion rings.
Categorised in: Dinner