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If there’s one special meal to look forward to after a long work day (or a day with the kids), it’s this: easy breaded chicken, a light lemon sauce, and two sides. There’s something for everyone here, and the flavors all work together. I like to leave the skins on my potatoes and boil them whole. While it does take longer to cook, it is just so easy! Mash with a fork, add a chunk of vegan butter, and dig in (okay, set the table first).
2 large potatoes, russet or Yukon Gold
25 grams (about 2 tablespoons) vegan butter
1 teaspoon garlic powder
1 teaspoon salt
black pepper, to taste
1/4 cup Gefen Lemon Juice (or from 1 lemon)
1/8 cup sugar
1/8 cup mirin (Japanese cooking wine)
2 tablespoons sweet chili sauce
1/3 tablespoon Glicks Soy Sauce
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/8 teaspoon red pepper flakes
1/2 tablespoon salt
8–10 ounces whole frozen string beans, defrosted
4 chicken breasts or thighs, pounded to equal thickness
1 cup Glicks Flour
1 teaspoon salt
1/2 teaspoon black pepper
2 eggs
1 cup Gefen Panko or golden bread crumbs
chopped parsley
8–10 cherry tomatoes, sliced in half
Rub potatoes clean and place in a pot. Cover with water and bring to a boil over high heat. Reduce heat to low, cover the pot, and cook 30–40 minutes, until soft when pierced with a fork. (While the potatoes boil, prepare the rest of the food.)
When the potatoes are done, drain and transfer to a bowl. Mash with a fork. Mix in vegan butter, garlic powder, salt, and pepper. Set aside.
In a saucepan, combine lemon juice, sugar, mirin, chili sauce, soy sauce, garlic, and red pepper flakes. Bring ot a boil and cook one to two minutes, until sugar dissolves and the sauce is slightly thickened (it will continue to thicken as it cools). Set aside.
Fill a bowl with ice water and set aside. Add salt to a pot of water and bring to a boil. Add the defrosted string beans and cook for three minutes. Drain and immediately put in the ice water for a few minutes to stop the cooking process. Drain and set aside. (Beans will remain bright green and crispy.)
Place three plates or shallow dishes on your work surface. In the first, mix flour with salt and pepper. In the second whisk eggs. Place panko in the third dish.
Working with one piece of chicken at a time, dredge in flour and shake off any excess. Dip in the eggs, fully coating each piece, and then coat in panko.
In a frying pan, heat two inches of oil and fry chicken until golden, two to three minutes (you may need to work in batches so as not to overcrowd the pan). Flip and fry the second side. Transfer to a plate lined with a paper towel and set aside.
Slice fried chicken on the diagonal, cutting into thin strips. Place one to two sliced cutlets on each plate. Add a large dollop of mashed potatoes and garnish with parsley. Add a pile of string beans and top with a few cherry tomatoes. Drizzle lemon sauce over chicken and string beans.
Photography by Shoshi Sirkis
Styling by Anat Lobel
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