I made this meal from Blue Apron the other night. Here are a few tips I would suggest on top of the recipe.
- Slice the kale for the slaw very thinly, and before you combine the ingredients massage the kale with your fingers to soften it. This will sweeten the kale and make it more palatable. I love kale either way, but this just makes it taste all that much better.
- Instead of cutting the chicken into thirds after cooking, I would just cut it into thirds before doing the dredging. This way the chicken stays juicy when you plate it, and you get more surface area for the crunchy coating.
- To keep the breading from falling off, let the chicken sit after you dredge it for at least 5 minutes. To time this, you could do the chicken breading process before you mix and form the biscuits.
- Lastly, you may need more than 1 tablespoon of honey for the dipping sauce. We ran out quickly with the dipping, so you may want to just double that part. Also, just a preference thing, but I used franks extra hot hot sauce instead of tabasco 🙂
Recipe from http://www.blueapron.com below the pic I took of my final product 🙂
- 2 Boneless, Skinless Chicken Cutlets
- 1 Cup Buttermilk Biscuit Mix
- ¾ Cup Panko Breadcrumbs
- 1 Bunch Kale
- ½ Pound Green Cabbage
- 1 Tablespoon Honey
- 2 Tablespoons Mayonnaise (or to taste if it seems dry)
- 1 Tablespoon White Wine Vinegar
- 1 Mini Bottle Tabasco Hot Sauce
- 1 Teaspoon Kale-Cabbage Slaw Spice Blend (Caraway Seeds, Celery Seeds & Ground Mustard)
- ¼ Cup Dijon Mustard
Preheat the oven to 450°F. Wash and dry the fresh produce. Separate the kale stems and leaves; discard the stems and thinly slice the leaves. Cut out and discard the cabbage core; thinly slice the leaves.
In a large bowl, combine ¾ of the biscuit mix and ¼ cup of cold water; season with salt and pepper. Stir until just combined. Lightly oil a sheet pan. On a clean work surface, divide the biscuit dough into 6 equal-sized portions. Using damp hands, form the portions into rounds. Transfer to the prepared sheet pan and bake 10 to 12 minutes, or until golden brown.
While the biscuits bake, in a large bowl, combine the kale, cabbage, mayonnaise, vinegar and spice blend; toss to combine and season with salt and pepper to taste. Set aside to marinate.
While the biscuits continue to bake, season the chicken cutlets with salt and pepper on both sides.
In a medium bowl, combine the mustard and ¼ cup of water. Place the remaining biscuit mix and breadcrumbs into 2 separate medium bowls.
Working 1 at a time, thoroughly coat the seasoned cutlets in the biscuit mix (tapping off any excess), then dip in the mustard-water mixture (letting the excess drip off). Firmly press both sides of the coated cutlets in the breadcrumbs (shaking off any excess).
Place the breaded cutlets on a plate or sheet pan.
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken cutlets. Cook 3 to 5 minutes per side, or until golden brown and cooked through.
Transfer the cooked cutlets to a paper towel-lined plate; season with salt and pepper immediately.
While the chicken cooks, in a small bowl, combine the honey and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be; season with salt to taste.
Cut the cooked chicken cutlets crosswise into thirds.
Divide between plates. Serve with the biscuits, kale-cabbage slaw and honey hot sauce on the side. Enjoy!