Ingredients
3 (3 oz.) chicken breasts
1/4 cup plain breadcrumbs
1/4 cup cornmeal
1/4 cup finely chopped walnuts
2 teaspoons dried oregano
salt and freshly ground black pepper, to taste
1/2 cup olive oil
1/4 cup Walnut Brown Butter Sauce (See recipe below)
1/4 cup Tabasco Fried Onions (See recipe below)
pinch of fresh parsley, leaves picked, chopped fine, for garnish
Black Walnut Sauce
2 tbsp unsalted butter
1/4 cup chopped black walnuts, toasted
salt and freshly ground black pepper, to taste
Tabasco Fried Onions
1/4 small white onion, sliced thin and separated
1 tbsp Tabasco sauce
1/4 cup all-purpose flour
1 cup canola oil
salt and freshly ground black pepper, to taste
Directions
Chicken
- Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet, lightly pound the chicken to 1/2 inch thickness. Using a medium bowl, combine breadcrumbs, cornmeal, walnuts and oregano, season with salt and pepper. Place the chicken breasts in breadcrumb mixture, pressing coating on both sides.
- Preheat the oven to 375 degrees. In a medium oven-proof saute pan over medium-high heat, add the oil. Add the crusted chicken and cook on one side for 2 minutes. Turn the breasts over. Place the pan in the oven. Cook until golden brown and internal temperature reaches 165 degrees, about 3 minutes.
Black Walnut Sauce
- Using a small saucepan over medium heat, melt the butter. Cook until butter is light brown and has a nutty fragrance. Remove from heat and add walnuts. Season with salt and pepper.
Tabasco Fried Onions
- Using a medium bowl, toss together onion slices and Tabasco sauce. Add flour, season with salt and pepper, tossing to coat evenly. Line a plate with paper towels, set aside. Using a medium saucepan over medium-high heat, heat the oil to 365 degrees. Add the onions and fry until golden brown. Using a slotted spoon or tongs, transfer to prepared plate to drain.
Black Squirrel Farms 