This dish is low-fuss because you can bread and refrigerate the chicken up to 8 hours ahead—meaning you can avoid greeting guests with eggy, floury, crumby fingers. If you can't find watercress, arugula makes an equally appealing salad topper for the meal.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2014
- 450 g chicken cutlets
- 1/2 teaspoon each salt and pepper
- 1/4 cup all-purpose flour
- 1 egg
- 1 tablespoon grainy mustard
- 1 cup panko
- 2 tablespoons vegetable oil
- 1 1/2 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 2 cups lightly packed watercress leaves
Celery Root PurÃ©e:
- 1 celery root (about 675 g )peeled and cut in 1-inch (2.5 cm) (2.5 cm) chunks
- 1 russet potato (about 340 g), peeled and cut in 1-inch (2.5 cm) chunks
- 2 cloves garlic smashed
- 1/3 cup shredded Gruyère cheese
- 1/4 cup 10% cream
- 1/4 teaspoon salt
MethodSprinkle chicken with salt and pepper. Place flour in shallow dish. In separate shallow dish, whisk egg with mustard. Place panko in third shallow dish. Dip chicken into flour, shaking off excess; dip into egg mixture, letting excess drip back into dish. Press into panko to coat. Place on waxed paper–lined rimmed baking sheet; refrigerate for 10 minutes.
Make-ahead: Cover and refrigerate for up to 8 hours.
In large nonstick skillet, heat vegetable oil over medium heat; cook chicken, turning once, until no longer pink inside, 8 to 10 minutes.
Celery Root Purée: Meanwhile, in large pot of boiling salted water, cook celery root, potato and garlic until tender, 12 to 15 minutes. Drain; return to pot. Dry over low heat, shaking pan often, for 1 minute. Transfer to food processor; add Gruyère cheese, cream and salt. Purée until smooth.
In bowl, whisk olive oil with lemon juice toss with watercress. Serve over chicken and celery root purée.
Tip from The Test Kitchen: We boil our pasta and potatoes (and some other vegetables, like celery root, above) in salted water to brighten their flavours. When we call for "salted water," we use 2 tbsp salt and 5 quarts (20 cups) water for 450 g of potatoes or pasta. When we call for “lightly salted water,” we reduce the salt to 1 tbsp. Of course, if you're worried about your sodium intake, you can reduce that amount even more, but the taste of the finished dish will change.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 1459 mg
- Sugars 16 g
- Protein 36 g
- Calories 492.0
- Total fat 20 g
- Potassium 1088 mg
- Cholesterol 124 mg
- Saturated fat 5 g
- Total carbohydrate 42 g
- Iron 20.0
- Folate 16.0
- Calcium 20.0
- Vitamin A 12.0
- Vitamin C 47.0