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1
Season the chicken with salt and pepper, to taste.
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2
Season the flour and the panko with salt and pepper.
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3
Add the oregano and paprika to the panko and mix to combine.
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4
Put the flour, panko and eggs in separate bowls.
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5
Dip the chicken first in flour to coat, then in the eggs.
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6
Let the excess egg drain off and then evenly coat in the seasoned panko crumbs.
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7
In a deep saute pan, heat the vegetable oil over medium heat.
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8
Put the chicken thighs in the hot oil and cook on first side until golden brown, then turn on the other side.
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9
Cook until the internal temperature of the chicken registers 165 degrees F on an instant-read thermometer, about 5 to 6 minutes per side.
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10
Remove the chicken from the oil and drain on paper towels.
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11
Season lightly with salt while the chicken is still hot.
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12
Cream sauce: In a saucepot over medium heat, add the pancetta and render until some of the fat is released.
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13
Add the shallots and garlic and cook until translucent, about 2 minutes.
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14
Stir in the heavy cream and let simmer until reduced by half.
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15
Season with salt and pepper, to taste and stir in the chopped sage.
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16
To serve: Divide the potatoes between 2 plates and top each with 2 chicken thighs.
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17
Spoon some of the cream sauce over the top and serve.
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18
A viewer, who may not be a professional cook, provided this recipe.
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19
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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20
Preheat the oven to 350 degrees F.
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21
In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste.
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22
Pour the olive oil over top until the potatoes are covered.
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23
Cook the potatoes in the oven until tender, about 45 minutes.
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24
Using a slotted spoon, remove the potatoes from the oil and put in a bowl.
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25
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
