Cornmeal-Crusted Chicken with Horseradish Sauce and Pears Recipe

Cornmeal-Crusted Chicken with Horseradish Sauce and Pears

• Difficulty: Easy
• Servings: 4
• Nutritional Information (per serving): Calories 330, Total Fat 24 g, Saturated Fat 5 g, Carbohydrates 19 g, Dietary Fiber 1 g, Sugar 5 g, Protein 10 g, Cholesterol 47 mg, Sodium 286 mg
• Total Time: 35 minutes
• Active Time: 35 minutes

Horseradish adds a bright, playful punch that lifts sweet and savory elements in this dish. Leeks and pears are roasted with hot sauce, honey, and vinegar while cornmeal- and Parmesan-coated chicken cutlets are fried until golden. A creamy horseradish sauce ties the components together for a comforting yet surprising weeknight dinner.

Ingredients

• 3 medium leeks, chopped, rinsed, and dried (about 3 to 4 cups)
• 2 pears, cored and each sliced into 16 wedges
• 1/2 cup extra-virgin olive oil
• 2 tablespoons honey
• 2 tablespoons vinegar-based hot sauce, such as Crystal or Frank's
• 2 tablespoons vinegar (apple cider or sherry)
• Kosher salt and freshly cracked black pepper
• 2 boneless, skinless chicken breasts (about 8 ounces each)
• 2 large eggs
• 2 tablespoons prepared horseradish
• 2 cups cornmeal
• 1 cup grated Parmesan cheese
• Oil for frying (canola, grapeseed, or safflower oil)
• 1 cup sour cream
• 1/4 cup mayonnaise
• 1 bunch fresh chives, chopped

Instructions

1. Preheat your oven to 450F. Prepare a baking sheet by placing a wire rack on top or lining it with paper towels.
2. In a large bowl, toss the leeks and pears with the olive oil, 1 tablespoon honey, 1 tablespoon hot sauce, 1 tablespoon vinegar, salt, and pepper. Spread the mixture evenly on the baking sheet and roast, tossing every 10 minutes, until browned and tender, about 25 to 30 minutes.
3. While the vegetables roast, pat the chicken breasts dry and slice each horizontally into 2 thin cutlets (4 pieces total). Pound gently to even thickness and season both sides with salt and pepper.
4. In a shallow dish, whisk the eggs with 1 tablespoon horseradish and 2 tablespoons water. In a second shallow dish, combine the cornmeal and Parmesan. Dredge each cutlet: cornmeal mixture, egg mixture, then cornmeal mixture again. Arrange on a plate until ready to fry.
5. Pour about 1 inch of oil into a large skillet and heat over medium-high. Fry the cutlets in batches, 3 to 4 minutes per side, until golden and cooked through. Transfer to the prepared baking sheet and sprinkle immediately with kosher salt.
6. Whisk together the sour cream, mayonnaise, the remaining horseradish, the remaining honey, hot sauce, and vinegar in a medium bowl. Stir in half the chopped chives and season with salt and pepper to taste.
7. To serve, spread some sauce on each plate, top with a chicken cutlet, spoon over the roasted leeks and pears, and garnish with the remaining chives. Enjoy!