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HOME > Recipes > Rachael's Crispy Squished Potatoes

Rachael's Crispy Squished Potatoes

Name: Bolognese-Style Chicken Cutlets
Ingredients: Sauce 2 cups whole milk 2 cloves garlic, crushed 3 tbsp. butter 2 ½ tbsp. flour Salt and white pepper Freshly grated nutmeg, to taste 1 cup shredded fontina 1 cup very finely grated Parmigiano-Reggiano (about 1 oz.) Cutlets 4 boneless, skinless chicken breasts (about 8 oz. each) About 1 cup flour Salt and pepper 3 large eggs 1 ½ cups breadcrumbs 1 cup finely grated Parmigiano-Reggiano (about 1 oz.) ¼ cup (a small handful) fresh flat-leaf parsley, finely chopped 1 tbsp. fresh thyme, finely chopped; or 1 1/2 tsp. dried thyme (a scant 1/2 palmful) 2 tsp. lemon zest Olive oil, for shallow-frying 8 thin slices of prosciutto di Parma For Serving (Optional) Arugula or escarole dressed with lemon juice, EVOO, and salt

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

½ pound small potatoes per person
Salt
Melted butter
Pepper
Herbs, such as chives, dill, and/or parsley

Preparation

Boil potatoes to just tender in salted water, then drain and cool. Squish with bottom of a juice glass and coat in melted butter, salt and pepper. Roast until very crispy and deep golden. Garnish with herbs of choice, such as chives, dill, and/or parsley.

Rachael's Crispy Squished Potatoes

Ingredients

Preparation

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