HERB CRUSTED CHICKEN WITH
LEEK AND POTATO CAKE
By
John McGeever
Ingredients
·
Chicken breasts
·
Schwartz
for Chef Season All
Seasoning
·
4 eggs, beaten
·
1tsp Schwartz
for Chef Premium Freeze Dried Tarragon
·
1tsp
Schwartz for Chef Premium Freeze Dried Chive
·
1tsp
Schwartz for Chef Premium Freeze Dried Basil
·
Schwartz
for Chef Yankee Fried Breader
·
A little oil for shallow frying
1.
Season chicken breasts with Schwartz for Chef Season All Seasoning
2.
Add all the herbs to the beaten eggs and mix
well. Dip the chicken breasts into the
egg-wash, then dip into the Schwartz for
Chef Yankee Fried Breader and fry gently in a shallow pan with a little oil
until golden brown on both sides
3.
Finish cooking in the oven to avoid
over-browning the coating and serve with a leek and potato cake and a creamy
mushroom sauce
For the Potato Cake
·
3kg potatoes peeled, cooked and mashed
·
3 large eggs
·
2 leeks, finely chopped, cooked and squeezed
dry
·
3Tbs potato flour
·
2tsp Schwartz
for Chef Premium Freeze Dried Parsley
·
1tsp Schwartz
for Chef Premium Freeze Dried Tarragon
·
1tsp Schwartz
for Chef Premium Freeze Dried Basil
·
1tsp Schwartz
for Chef Premium Freeze Dried Chives
·
1tsp Schwartz
for Chef Season All Seasoning
1.
Mix all the ingredients thoroughly
2.
Spread on a flat tray lined with a silicone
paper to give an even depth of 1” and chill for two hours
3.
When cold, use a round cutter of your choice
and cut into neat circles
4.
Shallow fry until golden brown on both sides
and hot in the centre