Cornflake-Crusted Chicken with Red Cabbage Slaw and Rutabaga Potatoes
Moist pieces of chicken derive their crunchy coating from cornflakes in this clever oven-fried variation on an all-American favorite. Rutabaga, a member of the cabbage family, adds to the flavor of mashed potatoes and complements the tangy red cabbage slaw.
- Servings: 4
Photography: Charles Schiller
Source: Martha Stewart Living, March 2002
- Four 5-ounce boneless, skinless chicken breast halves, trimmed
For the Crust
- 1 tablespoon cornstarch
- 2 large egg whites, lightly beaten
- 2 cups unsweetened cornflakes, chopped (not ground) in food processor
- 2 tablespoons extra-virgin olive oil
For the Vegetables
- 1 large (about 8 ounces) Idaho potato, peeled and cut into 1-inch cubes
- 1/2 medium rutabaga, peeled and cut into 3/4-inch cubes
- 1 teaspoon coarse salt, plus more for cooking water
- 2 tablespoons milk, plus 1/2 cup low-fat (1 percent)
- 3/4 teaspoon freshly ground pepper
For the Slaw
- 1 small red cabbage, cored and very thinly sliced
- 1 carrot, peeled and coarsely grated
- 2 tablespoons minced fresh chives
- 2 teaspoons distilled white vinegar
- 1/2 teaspoon sugar
Place potato and rutabaga in a medium saucepan with salted water to cover by 1 inch. Bring to a boil; reduce heat, and simmer until vegetables are tender, about 25 minutes. Drain, and force through a food mill or potato ricer. Stir in 2 tablespoons milk and 1/4 teaspoon each salt and pepper. Set aside; keep warm, or reheat just before serving.
Meanwhile, combine cabbage, carrot, chives, vinegar, sugar, 1/4 teaspoon each salt and pepper, and remaining 1/2 cup milk. Toss well, and set aside.
Preheat oven to 450 degrees. Place chicken in a medium bowl; sprinkle with cornstarch and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in egg whites, and dredge in cornflakes, turning to completely coat. Heat a 12-inch cast-iron skillet over medium-high heat; add oil, swirling the pan to coat evenly. Add chicken, and cook until crisp and golden underneath, 1 to 2 minutes. Turn over; transfer pan to oven, and cook until chicken is firm to the touch, about 7 minutes. Transfer to cutting board; slice diagonally into thin strips, if desired.
Place a mound of slaw on each serving plate, and top with chicken. Serve rutabaga-potato mixture on the side.