Cornflake-coated chicken breast, sautéed white cabbage and fresh Swedish corn
Wine recommendation: 2017 Substance Cabernet Sauvignon, Charles Smith, Washington State, USA, item no. 74083, 179 kr, 92/100 LGP
There is no doubt that this is a Charles wine in the glass; the dark berries are fresh and generous, primarily cassis, blackberries and blueberries, but what he does masterfully is to also bring a firmness to the wine that keeps it from being overbearing. For example, the cedar character, the herbal notes, the herbaceousness and a near-white pepper note. Everything is so balanced and just perfectly flirtatious. The same is true of the taste, which swings towards the fuller side with massive dark fruit but never becomes too thick. Because behind it lies a dense tannin structure, notes of bark and spice that add harmony to the structure, and despite its youth it is never about a wine that needs to be aged. For behind it lies a dense tannin structure, notes of bark and spice that add harmony to the structure, and despite its youth it is never about a wine that needs to be aged. A hint of gunpowder and a peach note add extra tension to the spicy taste, where the barrels are handled superbly. A wine to be enjoyed with pleasure, a wine that talks to everyone but still has depth. Respect Charles.
- Category: Chicken breast
- Cuisine: Main course
Ingredients
Four people:
• about 1 dl of cornflakes
• spices: paprika powder, curry, garlic powder, salt, pepper
• 1 dl flour
• 4 chicken breasts with skin
• 2 eggs
• butter, olive oil
• 1 head of white cabbage, about 1 kg
• 100–150 grams of parmesan cheese
• salt, pepper
• 2 fresh corn ears
Instructions
1. Place the cornflakes in a bag and crush them with your hands; do not pulverize them, however.
2. Mix the spices with about a deciliter of flour and stir the chicken breasts into the mix. The amount of spices you use depends on how much you want them to taste.
3. Then turn the chicken breasts into the eggs that you have whipped up. Pour your mashed cornflakes onto a plate and roll the chicken in them so that they are completely covered. Let the chicken breasts rest at room temperature for 20–30 minutes so that they stick better.
4. Turn the oven to 160–170°C. Heat the butter and olive oil in a frying pan and fry the chicken breasts. Don’t skimp on the fat, because you risk ruining the crispy coating. When both sides are crispy and golden brown, place the chicken breasts in the oven, where they will cook through together with the white cabbage that you’re now going to get to work on.
5. Slice the kale head and sauté in batches in a frying pan, i.e. without any fat, until you get a nice, slightly toasted surface. When you’re done, place the slices on a baking sheet, season with salt, pepper and drizzle with a really good olive oil. Bake for about 25–30 minutes in the middle of the oven.
6. Boil the corn that you have divided, 8–10 minutes in salted water. Serve with a sprinkle of butter.
7. Slice the parmesan cheese. Remove the cauliflower florets from the oven, sprinkle generously with the cheese and slice the chicken breasts. Add the cornmeal and a tasty dip.
Accessories: We served a garlic mayonnaise and a spicy hickory sauce as a complement to the chicken.