A Square Meal

Every once in a while, I like to get back to basics. No fancy sauces, exotic ingredients or cool kitchen gadgets. Just some simple, fresh and hearty fare to keep the house smelling of roasting meat and veggies all evening. One of my favorite ways to give new life to old classics is to use fresh herbs. With spring on the horizon, I thought now would be a good time to toss in some mint (and—bonus—I’ll have some on hand for a mid-week mojito). Mint seems like an under-used herb to me, but there’s no reason to shy away from it. Here, it gives that little something extra to potatoes, taking them from standard side to starring starch.

*Cooks notes: You’re going to be roasting the chicken with the potatoes for the last few minutes of their cooking time, so make sure that the chicken is ready to go once the potatoes have been in the oven about 30 minutes. Once the chicken is in the oven, watch it carefully, as it’s easy for the top to become too browned. If it’s looking dark, loosely tent a piece of aluminum foil over it.

Cornflake Crusted Chicken with Herbed Potatoes and Arugula Salad
Serves 2.

1 c. cornflakes, crushed
½ c. plus 2 tbsp. grated Grana Padano
½ tsp. chipotle chili powder
1 large egg
2 boneless, skinless chicken breast halves
8 tbsp. extra-virgin olive oil, divided
4 small new potatoes, cut into quarters
1 tbsp. each fresh flat-leaf parsley and mint, coarsely chopped
2 handfuls of arugula (about 4 oz. total)
handful of grape tomatoes, each cut in half
1 lemon, cut in half and one half cut into wedges
sea salt and freshly ground black pepper

Preheat the oven to 375 degrees. On a medium baking sheet, toss together the potatoes, sea salt, pepper and two tablespoons of the olive oil, making sure to thoroughly coat each potato. Roast in the oven for 40-45 minutes on the rack below the center rack.

In a medium skillet, heat four tablespoons of the oil over medium-low heat. In a small bowl, whisk together the egg and chili powder. On a plate, mix together the cornflakes and ½ cup of the Grana Padano, and season with salt and pepper. Coat each piece of chicken with the cornflake mixture, then the egg mixture, then the cornflake mixture again (make sure the chicken is thoroughly coated with the cornflakes). Arrange the chicken in the skillet and cook for about 2 minutes on each side, or until lightly browned. Carefully transfer the chicken to a medium baking sheet and bake on the center rack above the potatoes for the last 12-15 minutes of their cooking time.

While the chicken and potatoes finish cooking, combine the arugula with the cherry tomatoes and remaining Grana Padano. Just before serving, dress with the juice of half the lemon and remaining two tablespoons of olive oil. Season with salt. Sprinkle the potatoes with the parsley and mint when they come out of the oven and serve with the chicken and lemon wedges.