Main Course · Serves 2
with Gravy, Charred Corn & Cheddar
Any meal that has a bowl of decadent mashed potatoes as its base has got to be good. You’ll smother the creamy spuds with a velvety homemade gravy and a generous sprinkle of cheddar before nestling a crispy, panko coated chicken cutlet on top. Buttery charred sweet corn completes this homestyle bowl of comfort.
Wash and dry produce.
Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ¼ cup potato cooking liquid, then drain. Return potatoes to pot and keep covered until ready to mash in Step 5.
Drain corn, then pat dry with paper towels. Peel and mince or grate garlic.
In a large bowl, whisk together one packet of sour cream and 2 TBSP water (two packets of sour cream and 4 TBSP water for 4 servings).
Place panko in shallow dish; season with a pinch of salt and pepper.
Pat chicken* dry with paper towels; slice lengthwise into 1-inch-thick strips (we got 3-4 strips per chicken cutlet). Season all over with Fry Seasoning, salt, and pepper.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add corn; season with salt and pepper.
Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes.
Turn off heat; transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool slightly.
Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for corn over medium heat. Add garlic and sprinkle with flour; stir to combine. Whisk in stock concentrate and ½ cup water (1 cup for 4).
Bring to a simmer and cook until thickened, 1-2 minutes. Season with salt and pepper.
Turn off heat; transfer gravy to a small bowl and cover with foil to keep warm. Wash and dry pan. TIP: Short on time? Use a second pan for the gravy while the corn cooks!
To pot with potatoes, add remaining sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
Keep covered off heat until ready to serve.
Heat a ½-inch layer of oil in pan used for gravy over medium-high heat.
Meanwhile, add chicken to bowl with sour cream mixture; turn to evenly coat. Working one piece at a time, press chicken into seasoned panko until fully coated. TIP: For less mess, use tongs to dip and transfer.
Once oil is hot enough that a pinch of flour sizzles when added to the pan, add chicken and cook until golden brown and cooked through, 3-5 minutes per side. (TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly.) Transfer chicken to a paper-towel-lined plate.
Divide chicken, corn, and mashed potatoes between shallow bowls in separate sections.
Top mashed potatoes with gravy and cheddar. (TIP: If gravy is too thick, stir in 1 TBSP hot water before serving; 2 TBSP for 4 servings.) Serve.
Chicken is fully cooked when internal temperature reaches 165°.
From the same drawer
Add recipes to your shopping list to see ingredients here.
