- 24 ct. GFS Boneless Skinless Chicken Breasts, 4 oz.
- 24 ct. GFS Large Shell Eggs
- 2 lb. GFS All-Purpose Flour
- 3 lb. GFS Coarse Panko Bread Crumbs
- 3 c. Kitchen Essentials Pomace Olive Oil
- 96 oz. Herb Smashed Potatoes, warmed
- 96 oz. Sautéed Red Cabbage, warmed
- 36 flz. Chicken Mushroom Gravy, warmed
1] Place a piece of film wrap over the top of the chicken breasts. Pound thin using the smooth side of a meat-tenderizing mallet. Place on a parchment-lined full sheet pan. Season to taste with salt and pepper.
2] Break the eggs into a stainless-steel mixing bowl. Add a small amount of water. Mix thoroughly using a wire whisk. Place the flour, eggs and breadcrumbs in separate 2" full stainless-steel hotel pans.
3] Place the chicken in the flour to coat, shaking off the excess. Place chicken in the eggs and allow to drain. Place in the breadcrumbs, shaking off the excess. Place on parchment-lined sheet pans in a single layer. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 5°C, or below.
To prepare à la carte:
1] Place 30 ml of pomace oil on a heated flat griddle. Place a breaded chicken cutlet on the griddle. Cook on both sides until golden-brown. Place on a metal baking pan. Place in a heated 176°C convection oven. Bake 10-12 minutes or until just cooked through. CCP: Final internal cooking temperature must reach a minimum of 74°C, held for a minimum of 15 seconds.
2] Place 113 g of warmed herb smashed potatoes at the top of a warmed serving plate. Place 113 g of warmed sautéed red cabbage across the plate in front of the potatoes. Place the chicken against the cabbage. Ladle 45 ml of warmed chicken mushroom gravy over the top of the chicken.