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Paneed Chicken with Creamed Garlic Potatoes and Braised Kale

Paneed Chicken with Creamed Garlic Potatoes and Braised Kale

  • Prep Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings


  • 4 boneless, skinless chicken breast halves (5 to 6 ounces each)
  • 4 teaspoons Emeril's Creole Seasoning
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 turns freshly ground black pepper
  • 1 large egg
  • 1/2 cup milk
  • 1 cup bread crumbs
  • 2 tablespoons coarsely grated fresh Parmesan cheese
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh oregano
  • 7 tablespoons olive oil
  • Braised Kale
  • Creamed Garlic Potatoes


  • Pound the chicken breasts with a mallet between sheets of wax paper or plastic wrap until they are about 1/8 inch thick. Sprinkle each chicken breast with 1/4 teaspoon Creole Seasoning.

  • In a bowl, combine the flour with the salt and pepper. In another bowl, whisk together the eggs with the milk and 1 teaspoon Creole seasoning. In a third bowl combine the bread crumbs with the Parmesan, parsley, basil, thyme, tarragon, oregano, 1 tablespoon oil and the remaining 1 teaspoon Creole seasoning.

  • Dredge the chicken in the seasoned flour, the egg wash, and then the bread-crumb mixture, coating each piece completely.

  • Heat the remaining 6 tablespoons oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts and sauté (working in batches as necessary) until golden brown, for about 2 1/2 minutes on each side.

  • To serve, arrange the paneed chicken with the Braised Kale and Creamed Garlic Potatoes on 4 dinner plates.

Recipe Details