Crispy chicken cutlets, soft buttery Mozzarella, sweet basil, ripe tomato slices and peppery arugula between 2 warm and comforting potato pancakes.
|1||Package Maple Leaf Prime Naturally® Butterflied Chicken Breasts|
|2 tbsp||(30 mL) Flour|
|.25 cup||(60 mL) Seasoned breadcrumbs|
|Oil for frying|
|4||Medium potatoes, grated|
|1 tbsp||(15 mL) Chopped fresh parsley|
|Salt and pepper|
|1 tbsp||(or 2) (15-30 mL) Olive oil|
|175 g||Fresh mozzarella, sliced|
|1 cup||(250 mL) Arugula|
|.25 cup||(60 mL) Basil leaves, torn|
PLACE chicken between 2 pieces of plastic wrap and pound to 1/2” (1 cm) thickness with a meat mallet or bottom of a heavy pot. Coat in flour, shaking off any excess. Dip chicken into egg and then coat in breadcrumbs.
HEAT oil in a large deep fry pan over medium-high. Oil should be 1/2” (1 cm) deep. Fry chicken cutlets for 2-3 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Remove and keep warm.
COMBINE potato and onion in a bowl. Place mixture into a clean tea towel and squeeze all the moisture out. Place back in bowl and add eggs, nutmeg and parsley. Season with salt and pepper.
HEAT oil in a large non-stick pan over medium-high heat. Divide potato mix into four portions. Add potato portions to hot pan and flatten into pancakes. Cook 3-4 minutes each side or until golden brown.
TOP two pancakes with cheese, arugula, basil, chicken cutlet and tomato. Season with salt and pepper. Top with remaining pancakes. Serve immediately.
Show More Comments
No Comments yet