Paprika Crispy Chicken with Rustic Pea Cream and Vinegar Onions

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray with 1 tablespoon olive oil.

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   2. In a shallow dish, mix the breadcrumbs, grated Sardo cheese, half of the sweet paprika, half of the minced garlic, 1/2 teaspoon salt, and black pepper.

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   3. Place the flour in one dish, the beaten eggs in another, and the breadcrumb mixture in a third. Coat each chicken breast piece in flour, then egg, then the breadcrumb mixture, pressing well so it adheres.

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   4. Arrange the chicken on the tray, drizzle with 1 tablespoon olive oil, and bake for 22 to 25 minutes at 220 °C / 425 °F, or until golden and fully cooked through.

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   5. While the chicken cooks, heat the butter with 1 tablespoon olive oil in a medium saucepan over medium heat. Add the remaining garlic and cook for 30 seconds without browning.

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   6. Add the peas, vegetable broth, the remaining sweet paprika, and a pinch of salt. Cook for 5 to 7 minutes until the peas are tender.

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   7. Add the heavy cream to the peas and cook 2 minutes more. Blend partially or mash with a potato masher to make a rustic cream, not completely smooth. Adjust with salt and pepper.

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   8. In a separate skillet, heat the last tablespoon of olive oil over medium heat. Add the sliced onions with a pinch of salt and cook for 8 to 10 minutes, stirring, until tender and lightly golden.

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   9. Add the wine vinegar to the onions and cook 1 to 2 minutes more until the liquid reduces and the onions become glossy and flavorful.

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    10. Spoon a layer of rustic pea cream onto each plate, top with the crispy chicken, and finish with the vinegar onions and chopped fresh parsley.