A quick full meal!
Source: Rachael Ray Mag

  • 1 1/2 pounds red potatoes, cut into 1-inch pieces

  • 2 large eggs

  • 3 slices sourdough bread

  • 4 chicken cutlets (about 1 pound)

  • Salt and pepper

  • 1/2 cup extra-virgin olive oil

  • 3 cups (about 7 ounces) store-bought coleslaw mix

  • 1 red bell pepper, thinly sliced

  • 1 bunch scallions, thinly sliced

  • 1/3 cup shredded pepper jack cheese

  1. In a medium pot, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until just tender, about 12 minutes; drain.
  2. Meanwhile, in a shallow bowl, beat the eggs. In another shallow bowl, place the breadcrumbs. Season the chicken with salt and pepper and, working with 1 piece at a time, coat with the breadcrumbs, eggs and breadcrumbs again. Transfer to a sheet of wax paper.
  3. In a large nonstick skillet, heat 2 1/2 tablespoons olive oil over medium-high heat. Add the chicken and cook, turning once, until golden-brown and cooked through, about 8 minutes. Transfer to a cutting board and let rest for 5 minutes before slicing. Wipe out the skillet.
  4. In the same skillet, heat the remaining 1 1/2 tablespoons olive oil. Add the coleslaw mix and bell pepper; season with salt and pepper. Cook, stirring often, until wilted and tender, about 5 minutes. Remove from the heat and stir in the scallions. Coarsely mash in the potatoes and cheese; season with salt and pepper. Serve with the chicken.

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