Return the chicken to the flour and turn to coat. Dip one more time in the egg and finish in the flour. At this point the chicken should have a nice shaggy coating. It’s OK if your fingers get breaded too, just be sure to use one hand. Cook, relax, and enjoy!
What you'll need:
8 oz carrots
8 oz parsnips
1 small shallot
¼ cup mayonnaise
1 boneless, skinless chicken breast
½ cup all-purpose flour
1 tsp sweet paprika
2 Martin’s Potato Rolls
3 oz bread and butter pickles
freshly ground black pepper
neutral oil, such as vegetable or safflower
2 large eggs
rimmed baking sheet
1. Prep ingredients
Preheat oven to 450°F. Peel carrots and parsnips and cut into long strips, about ½-inch thick. Peel and finely chop shallot. Pick dill from stems and finely chop fronds.
Toss carrots and parsnips with 2 tablespoons oil on a rimmed baking sheet and season with salt and pepper. Roast, shaking sheet halfway through, until browned and tender, 15–20 minutes.
Meanwhile, combine, shallot, dill, and mayonnaise in a small bowl. Squeeze half of lemon juice into bowl; season with salt and pepper and stir to combine. Cut remaining half of lemon into wedges.
Using a sharp knife, split chicken breast lengthwise into 2 equal pieces; season with ½ teaspoon salt and a few grinds pepper. Beat 2 large eggs in a medium bowl and season with salt and pepper. Whisk flour and paprika in a separate medium bowl and season with ½ teaspoon salt. Dip chicken breasts in flour, then egg. Repeat, then finish in flour.
Heat ¾ cup neutral oil in a large skillet over medium-high. When oil is hot, add chicken and cook, turning occasionally, until golden and crisp, about 4 minutes total. Transfer to a wire rack to drain.
Spread a little sauce on the bottom of each roll. Top with chicken (cutting in half if you like) and pickles. Serve sandwiches with lemon wedges, root vegetable fries, and any extra sauce for dipping. Enjoy!
See what else is cooking this week!