Crisp Breaded Chicken and Twice Baked Potatoes

I always love recreating Dr. Sweetpea's favorite childhood meals. So when he told me he used to eat breaded chicken a lot while growing up, I had to find the best recipe! I turned to my America's Test Kitchen cookbook because their recipes never fail me, ever. This chicken is super tender, super moist, and so crispy! Dr. Sweetpea said it reminded him of the meals he at while growing up. I served the chicken with a side of Twice Baked Potatoes and they were perfect together. 

Crisp Breaded Chicken

(Source: America's Test Kitchen)

4 (6­ to 8­ ounce) boneless, skinless chicken breasts, tenderloins removed, trimmed

Salt and pepper

4-6 slices hearty white sandwich bread, crusts removed, torn into 1 1/2 ­inch pieces

1/4 cup grated Parmesan cheese

3/4 cup all purpose flour

2 large eggs

3/4 cup vegetable oil

Lemon wedges

Adjust oven rack to lower­middle position and heat oven to 200 degrees. Cover chicken breasts with plastic wrap and pound to even 1/2­inch thickness with meat pounder. Pat cutlets dry with paper towels and season with salt and pepper. Process bread in food processor to fine crumbs, 20 to 30 seconds (you should have 1 1/2 cups bread crumbs). Combine bread crumbs and Parmesan in shallow dish. Place flour in second shallow dish. Lightly beat eggs in third shallow dish. Working with 1 cutlet at a time, dredge in flour, shaking off excess; dip in egg mixture, allowing excess to drip off; and coat with bread crumbs, pressing gently to adhere. Transfer to plate and let sit for 5 minutes. Set wire rack in rimmed baking sheet and cover half of rack with triple layer of paper towels. Heat oil in 12­inch nonstick skillet over medium­ high heat until shimmering. Place 2 cutlets in skillet and cook until deep golden brown and crisp and chicken registers 160 degrees, about 2 1/2 minutes per side, gently pressing on cutlets with spatula for even browning. Place cutlets on paper towel–lined side of prepared wire rack to dry, about 15 seconds per side. Move cutlets to unlined side of wire rack and transfer to oven to keep warm. Repeat with remaining 2 cutlets. Serve with lemon wedges.

Cheesy Twice-Baked Potatoes

(Source: Katie Lee)

4 russet potatoes, scrubbed

4 tablespoons unsalted butter

1 clove garlic, minced

1 shallot, minced

1/2 cup sour cream

2 tablespoons minced fresh chives, plus more for topping

2 cups grated white cheddar cheese (about 8 ounces)

Kosher salt and freshly cracked black pepper              

Preheat the oven to 425 degrees F. Pierce the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on). Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned, about 2 minutes. Set aside. Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch rim to preserve the shape of the shells. In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup cheese and mix together. Season with salt and pepper to taste. Spoon the mixture evenly into the 8 potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Top with more chives. Serve warm.