Crunchy Roasted Chicken Steaks with Mustard Sauce

Name: Crunchy Roasted Chicken Steaks with Mustard Sauce
Yield: Serves 4
Ingredients: 5 tablespoons Dijon mustard; 3 1/2 tablespoons fresh lemon juice; 1 large egg yolk; 1/2 teaspoon Tabasco sauce; Kosher salt and freshly ground black pepper; 2/3 cup grapeseed or other neutral oil, plus more for frying; 1/4 cup extra-virgin olive oil; 2 whole (2 1/2-pound) chickens; Cornstarch, as needed; 2 tablespoons Herb Butter (recipe follows); Fresh tarragon leaves, for garnish; 10 tablespoons unsalted butter, preferably cultured, at room temperature; Grated zest of 2 lemons; 1 tablespoon finely chopped fresh tarragon leaves; 1 tablespoon finely chopped fresh chervil leaves; 1 tablespoon finely chopped fresh flat-leaf parsley leaves; 1 tablespoon minced fresh chives; 1 teaspoon Maldon salt or other flaky sea salt; (makes about 3/4 cup)

January 24, 2012

If you want the crunch of fried chicken without the fuss of cooking big pieces, you have to try this quick, streamlined recipe. My technique for cutting chicken steaks gives each person white and dark meat and makes for a hearty serving. This all-season dish is perfect with simply blanched vegetables. In the winter, I serve it with broccoli; in the spring, snap and snow peas; and in the summer, wax beans and haricots verts.

Recipe notes

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