Fried Chicken with Cheesy Potato Hash

By boscobojo

Ingredients

• 1 1/2 lbs. red potatoes, cut into 1 inch pieces
• 2 large eggs
• 3 slices sourdough bread, finely ground (about 1 1/2 cups)
• 4 chicken cutlets (about 1 pound)
• Salt and pepper
• 1/4 cup 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

Preparation

Step 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.

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.

In a large nonstick skillet, heat 2 1/2 Tbl. 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.

In the same skillet, heat the remaining 1 1/2 Tbl. 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.