Step 1: Wash and dry all produce. Dice the potato into ½-inch pieces. Finely dice tomato. Thinly slice chives. Peel and finely chop garlic. In a small bowl, combine tomato, vinegar, half the chives, a large drizzle of olive oil, and a pinch of garlic. (Taste and add more garlic if you’d like; save a bit for step 3.) Season with salt and pepper. Set aside.
Step 2: Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 12-15 minutes. Drain and return potatoes to pot. Keep covered until ready to mash.
Step 3: Meanwhile, place chicken between two large pieces of plastic wrap. Pound with a mallet or heavy-bottomed pan until ? inch thick. Place 1/2 cup flour in a shallow dish. Crack egg into a second shallow dish; beat egg to combine white and yolk and stir in remaining garlic. In a third shallow dish, combine panko with Italian Seasoning. Season all three dishes generously with salt and pepper.
Step 4: Working one piece at a time, press chicken into flour until fully coated. Tap off excess, then dip both sides into egg mixture. Let excess egg drip off, then press into panko mixture until fully coated.(For less mess, use tongs to dip and transfer!)
Step 5: Heat a ¼-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated chicken. Cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a paper-towel-lined plate. Season with salt and pepper.
Mash potatoes with remaining chives and 2 TBSP butter adding splashes of water as needed until creamy. Season generously with salt and pepper. Divide mashed potatoes and chicken between plates. Top chicken with half the bruschetta (draining first); serve remaining bruschetta on the side.
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|Serving Size: 1 Serving (468g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 175 (19%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 100.1mg||31 %|
|Sodium 2141mg||74 %|
|Potassium 1193.9mg||31 %|
|Total Carbohydrate 140.4g||41 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 132.5g|
|Protein 46.5g||66 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 923
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