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Gallery Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes Credit: Charles Schiller Recipe Summary Servings: 4

Ingredients Ingredient Checklist Four 5-ounce boneless, skinless chicken breast halves, trimmed For the Crust 1 tablespoon cornstarch 2 large egg whites, lightly beaten 2 cups unsweetened cornflakes, chopped (not ground) in food processor 2 tablespoons extra-virgin olive oil For the Vegetables 1 large (about 8 ounces) Idaho potato, peeled and cut into 1-inch cubes 1/2 medium rutabaga, peeled and cut into 3/4-inch cubes 1 teaspoon coarse salt, plus more for cooking water 2 tablespoons milk, plus 1/2 cup low-fat (1 percent) 3/4 teaspoon freshly ground pepper For the Slaw 1 small red cabbage, cored and very thinly sliced 1 carrot, peeled and coarsely grated 2 tablespoons minced fresh chives 2 teaspoons distilled white vinegar 1/2 teaspoon sugar

Gallery Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes Credit: Charles Schiller

Recipe Summary Servings: 4

Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes      Credit: Charles Schiller

Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes

Credit: Charles Schiller

Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • Four 5-ounce boneless, skinless chicken breast halves, trimmed

  • 1 tablespoon cornstarch 2 large egg whites, lightly beaten 2 cups unsweetened cornflakes, chopped (not ground) in food processor 2 tablespoons extra-virgin olive oil

  • 1 large (about 8 ounces) Idaho potato, peeled and cut into 1-inch cubes 1/2 medium rutabaga, peeled and cut into 3/4-inch cubes 1 teaspoon coarse salt, plus more for cooking water 2 tablespoons milk, plus 1/2 cup low-fat (1 percent) 3/4 teaspoon freshly ground pepper

  • 1 small red cabbage, cored and very thinly sliced 1 carrot, peeled and coarsely grated 2 tablespoons minced fresh chives 2 teaspoons distilled white vinegar 1/2 teaspoon sugar

Directions

Place potato and rutabaga in a medium saucepan with salted water to cover by 1 inch. Bring to a boil; reduce heat, and simmer until vegetables are tender, about 25 minutes. Drain, and force through a food mill or potato ricer. Stir in 2 tablespoons milk and 1/4 teaspoon each salt and pepper. Set aside; keep warm, or reheat just before serving.

Meanwhile, combine cabbage, carrot, chives, vinegar, sugar, 1/4 teaspoon each salt and pepper, and remaining 1/2 cup milk. Toss well, and set aside.

Preheat oven to 450 degrees. Place chicken in a medium bowl; sprinkle with cornstarch and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in egg whites, and dredge in cornflakes, turning to completely coat. Heat a 12-inch cast-iron skillet over medium-high heat; add oil, swirling the pan to coat evenly. Add chicken, and cook until crisp and golden underneath, 1 to 2 minutes. Turn over; transfer pan to oven, and cook until chicken is firm to the touch, about 7 minutes. Transfer to cutting board; slice diagonally into thin strips, if desired.

Place a mound of slaw on each serving plate, and top with chicken. Serve rutabaga-potato mixture on the side.

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All Reviews for Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes

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All Reviews for Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest