Categories: Meals
Ingredients
- 8 oz carrots
- 8 oz parsnips
- 3 oz. shallot
- 1/4 oz fresh dill
- 3 oz mayo
- 1 lemon
- 2 chicken breast cutlets
- 3/4 cup all-purpose flour
- 1 1/2 tsp paprika
- 1 potato buns
- 3 oz. bread and butter pickles
- Olive oil
- Salt and pepper
- 1 large egg
- Vegetable oil
Directions
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eheat oven to 450. Peel carrots and parsnips and cut into long sticks, about 1/2-inch thick. Peel and finely chop 2 tbsp shallot. Pick dill from stems and finely chop fronds.
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Toss carrots and parsnips with 2 tbsp olive oil on a rimmed baking sheet and season with salt and pepper. Roast, shaking sheet halfway through, until browned and tender, 15 to 20 minutes.
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Meanwhile, combine dill, chopped shallot and mayo in a small bowl. Halve lemon and squeeze half into bowl; season with salt and pepper and stir to combine. Cut remaining lemon half into wedges.
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Season chicken with pepper and 1/2 tsp salt. Beat 1 egg in a bowl with 1 tbsp water; season with pepper and 1/2 tsp salt. Whisk flour in another bowl. Coat chicken breasts in flour, then egg. Let excess egg drip off then repeat in flour then egg; finish in flour.
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Heat 3/4 cup vegetable oil in a skillet over medium-high heat. When oil is hot, add chicken and cook, turning occasionally, until golden and crisp, about 4 minutes per batch. Transfer to a wire rack to drain.
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Spread a little sauce on the bottom of each roll. Top with chicken and pickles. Serve sandwiches with lemon wedges for squeezing over, and root vegetable fries on the side. Serve with any extra sauce for dipping.