Servings: 2 portions
Suggestion: Serve with a side of hot pepper sauce.
Ingredients:
- 1.3 lbs chicken breast filets
- 2 teaspoons of Perfeito Chicken Seasoning
- ¾ cup milk
- 1 tablespoon white vinegar
- 2 ½ cups breadcrumbs
- 1.3 lbs potatoes
- 2 teaspoons of Perfeito All-Purpose Seasoning
- 1 tablespoon butter, at room temperature
- 2 cups beef stock
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 3 ½ tbsp cold butter
- Olive oil or other vegetable oil, for drizzling
- Fresh parsley, for garnish
Instructions:
- Season the chicken filets with Perfeito Chicken, blend and massage well to coat evenly.
- Place each filet inside a plastic bag and pound with a meat mallet or a wooden board until they are about ¼ thick. This is a technique that enhances both the texture and flavor of the dish.
- Arrange the thin filets on a platter.
- Combine the milk and vinegar in a bowl, stirring until the mixture curdles. Pour it over the chicken filets and refrigerate for at least 1 hour (or up to overnight).
- Drain off the excess milk and bread the filets with the breadcrumbs.
- Place the breaded filets in an air fryer, drizzle with oil, and cook at 350°F for 20 minutes.
- Peel and chop the potatoes, then place them in a pot and cover with water. Cook until very tender.
- Drain the potatoes and transfer them to a mixer. Add 1 teaspoon of Perfeito All-Purpose and the room-temperature butter. Whip until the mashed potatoes are smooth and creamy.
- While the potatoes cook, heat the beef stock in a medium saucepan. Add 1 teaspoon of Perfeito All-Purpose and the cornstarch dissolved in ¼ cup of water. Stir constantly until the gravy thickens. Add the soy sauce and Worcestershire sauce.
- When ready to serve, whisk the cold butter into the hot gravy until fully melted and incorporated.
- Plate the crispy chicken on top of the mashed potatoes and generously drizzle with the gravy.
- Garnish with a sprig of fresh parsley.
Tip: The milk and vinegar mixture can be replaced with yogurt or buttermilk.