Hulk Smashed Potatoes with Comedian Tim Dillon | Eat the Universe
Chef Justin Warner creates a Hulk-inspired Chicken Paillard Arrabiata with Purple Smashed Potatoes!
Smash into a new episode of Marvel's Eat the Universe!
In this installment, chef Justin Warner and comedian Tim Dillon channel the Incredible Hulk as they craft a Hulk-inspired Chicken Paillard Arrabiata with Purple Smashed Potatoes. Watch the episode below, read through the recipe to try it for yourself, and catch the latest issue of Bruce Banner's comic series at your local comic shop tomorrow, March 20!
- 2 chicken breasts
- 1 cup all-purpose flour
- Kosher salt, to taste
- 3 eggs
- 1 cup Italian breadcrumbs
- 1 pound small purple potatoes, boiled
- Canola oil, to taste
- ½ yellow onion, diced
- 1 jalapeno, minced
- 2 gloves garlic, minced
- Pinch red pepper flakes
- ½ cup white wine
- 2 cups packed parsley leaves
- 8 cups packed baby spinach
- 2 tablespoons butter
- The juice of 1 lemon
- Cut the chicken breasts into 4 thin cutlets. Sandwich the chicken cutlets in a single layer between two large pieces of plastic wrap. Pound to about ¼-inch thick.
- Arrange 3 shallow dishes and pour the all-purpose flour into the first, eggs into the second, and Italian breadcrumbs into the third. Season the flour with salt. Dredge the chicken cutlets in the flour, then eggs, and finally breadcrumbs, shaking off any excess between each step. Reserve the dredged cutlets on a plate and set aside.
- Place the cooked potatoes between two dinner plates. Firmly press down to smash until about ½-inch thick.
- Place a saute pan over medium heat and add enough canola oil to coat the bottom of the pan. Add the onion and cook until slightly softened, about 5 minutes. Add the jalapeno, garlic, and red pepper flakes and cook until aromatic, about 3 minutes. Add the white wine and scrape up any brown bits that may have accumulated. Add the parsley and spinach and cook until wilted, about 3 minutes. Add the butter and stir to combine.
- Add the cooked vegetable mixture to a blender and blend until smooth. Add the lemon juice and salt, to taste, and pulse to combine.
- Wipe the saute pan clean and add about ¼-inch of canola oil. Place over medium-high heat. Working in batches if necessary, fry the chicken cutlets until deeply golden brown and cooked through, about 5 minutes per side. Reserve the cooked chicken on a paper towel lined plate.
- Still working in batches if necessary, add the potatoes to the pan and cook until the edges are crispy, about 3 minutes per side. Season with salt and reserve with the chicken.
- To serve, arrange the potatoes and chicken on a small plate and cover in green sauce.
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