Baked crisp and topped with an herbaceous egg sauce, this chicken is the perfect balance of hearty and refreshing.
Oven-Fried Chicken with Deviled Egg Sauce
Yields: 4 servings
- 2 tablespoons whole-grain Dijon mustard
- 2 tablespoons mayonnaise
- 2½ tablespoons olive oil, divided
- 1 tablespoon water
- 1⅓ cups panko (Japanese bread crumbs)
- 1 teaspoon dried Italian seasoning
- ¾ teaspoon kosher salt
- 4 organic chicken cutlets
- Deviled Egg Sauce (recipe follows)
- Garnish: chopped fresh tarragon
- Preheat oven to 400°. Line a rimmed baking sheet with foil. Top with a wire rack; spray rack with cooking spray.
- In a small bowl, whisk together mustard, mayonnaise, 1 tablespoon oil, and 1 tablespoon water. In a shallow dish, combine bread crumbs, Italian seasoning, salt, and remaining 1½ tablespoons oil.
- Using the flat side of a meat mallet or a rolling pin, pound chicken to ¼-inch thickness. Brush both sides of chicken with mustard mixture; dredge chicken in bread crumbs mixture, pressing gently to adhere. Place chicken on prepared rack.
- Bake for 10 minutes. Turn chicken, and bake until golden brown, about 10 minutes more. Serve topped with Deviled Egg Sauce. Garnish with tarragon, if desired.
Deviled Egg Sauce
Yields: 4 servings
- 4 large eggs, hard-cooked, peeled, and halved lengthwise
- 8 tablespoons extra-virgin olive oil, divided
- 2 tablespoon whole-grain Dijon mustard
- 2 teaspoons caper brine (from jar)
- 2 teaspoons fresh lemon juice
- 2 tablespoons minced shallot
- 1½ teaspoons chopped fresh tarragon
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons capers
- Separate cooked egg whites and yolks. Finely chop egg whites; set aside.
- In a medium bowl, mash egg yolks with a fork. Add 2 tablespoons oil, mustard, caper brine, and lemon juice, stirring until smooth. Whisk in shallot, tarragon, salt, and pepper. Gradually add remaining 6 tablespoons oil, whisking constantly until combined. Gently stir in capers and chopped egg whites. Use immediately.