Corn Flake Cutlets with Bourbon Corn Gravy and Sour Cream and Chive Mash

By lorik

Makes 4 servings
Total time: about 1 hour

Ingredients

• FOR THE CUTLETS, PLACE:
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 3 cups corn flakes cereal, crushed
• PREPARE:
• 2 boneless, skinless chicken breasts (8 oz. each), seasoned with salt and black pepper
• SAUTÉ: 6 Tbsp. unsalted butter, divided
• FOR THE SAUCE, SAUTÉ:
• 2 cups sliced yellow onions
• 1 Tbsp. minced fresh garlic
• 1/2 tsp. kosher salt
• DEGLAZE: 1/4 cup bourbon
• 1 can cream-style corn (14.75 oz.)
• 1/2 cup frozen corn kernels, thawed
• 1/4 cup low-sodium chicken broth
• 1/4 cup heavy cream
• 1 Tbsp. minced fresh rosemary
• STIR IN:
• 1 cup seeded and chopped Roma tomatoes
• 2 Tbsp. minced fresh parsley
• For potatoes:
• BOIL:
• 2 lb. russet potatoes, cut into 1 1/2-inch chunks
• SIMMER:
• 1/2 cup whole milk
• 4 Tbsp. unsalted butter
• 1/2 cup sour cream
• 2 Tbsp. chopped fresh chives
• Salt and black pepper to taste

Details

Servings 4
Adapted from cuisineathome.com

Preparation

Step 1

For the Cutlets:
Preheat oven to 200°. Place a rack inside a baking sheet.

For the cutlets, place 1/2 cup flour, eggs, and corn flakes in three separate shallow dishes.

If using full size chicken breasts, Trim off thin end of breast. Slice breast into 4 slices. Place slices between sheets of plastic wrap and pound out to 1/2 inch thickness. Dredge cutlets in flour, tapping off excess, then in eggs, letting excess drip off, then in corn flakes, pressing to adhere. Transfer cutlets to prepared rack, then let sit 30 minutes to set the crust.

Sauté cutlets in 2 batches in 3 Tbsp. butter per batch in a sauté pan over medium-high heat until golden brown and cooked through, about 5 minutes total. Transfer cutlets to a platter and place in oven.

For the sauce, sauté onions and garlic with 1/2 tsp. salt in drippings in same pan over medium-high heat until softened; reduce heat to medium and cook, covered, until beginning to brown, stirring occasionally, 10 minutes.

Deglaze pan with bourbon, scraping up any brown bits. Add cream-style corn, corn kernels, broth, cream, and rosemary; cook until thickened, 2–3 minutes. Stir in tomatoes and simmer sauce until heated through, 2–3 minutes. Stir in parsley and season sauce with salt and pepper.

Per serving: 626 cal; 28g total fat (16g sat); 185mg chol; 1130mg sodium; 54g carb; 4g fiber; 32g protein

For Potatoes:
Boil potatoes in a large pot of salted water until fork-tender, 12–15 minutes. Drain potatoes and return to pot. Cook potatoes over low heat, stirring, to remove excess moisture, 1–2 minutes.

Simmer milk and butter in a saucepan over medium heat. Stir milk mixture, sour cream, and chives into potatoes; crush with a potato masher to desired consistency. Season potatoes with salt and pepper.

Per serving: 360 cal; 18g total fat (11g sat); 54mg chol; 36mg sodium; 44g carb; 3g fiber; 7g protein