Cooper's Hawk Chicken Giardiniera Recipe

Prepare the Pickling Solution

In a medium saucepan, combine white vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve.

Add Garlic and Spices

Once the solution is hot, add smashed garlic cloves, black peppercorns, and red pepper flakes. Bring to a gentle simmer and then remove from heat.

Pickle the Vegetables

In a large jar or bowl, combine sliced carrots, bell peppers, cauliflower florets, and red onion. Pour the hot pickling solution over the vegetables, ensuring they are fully submerged. Let cool to room temperature, then refrigerate for at least 2 hours, or overnight for best flavor.

Prepare the Chicken

Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.

Set Up Breading Station

In three separate shallow dishes, place the flour, beaten eggs, and a mixture of breadcrumbs and grated Parmesan cheese.

Bread the Chicken

Dredge each chicken breast in flour, shaking off excess, then dip into the beaten eggs, and finally coat with the breadcrumb and Parmesan mixture, pressing gently to adhere.

Fry the Chicken

In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken breasts, cooking for about 5-7 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F).

Drain and Serve

Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil. Serve hot with the pickled vegetables on the side.