Ingredients
Four 5-ounce boneless, skinless chicken breast halves, trimmed
1 tablespoon cornstarch
2 large egg whites, lightly beaten
2 cups unsweetened cornflakes, chopped (not ground) in food processor
2 tablespoons extra-virgin olive oil
1 large (about 8 ounces) Idaho potato, peeled and cut into 1-inch cubes
1/2 medium rutabaga, peeled and cut into 3/4-inch cubes
1 teaspoon coarse salt, plus more for cooking water
2 tablespoons milk, plus 1/2 cup low-fat (1 percent)
3/4 teaspoon freshly ground pepper
1 small red cabbage, cored and very thinly sliced
1 carrot, peeled and coarsely grated
2 tablespoons minced fresh chives
2 teaspoons distilled white vinegar
1/2 teaspoon sugar
Preparation
Place potato and rutabaga in a medium saucepan with salted water to cover by 1 inch. Bring to a boil; reduce heat, and simmer until vegetables are tender, about 25 minutes. Drain, and force through a food mill or potato ricer. Stir in 2 tablespoons milk and 1/4 teaspoon each salt and pepper. Set aside; keep warm, or reheat just before serving.
Meanwhile, combine cabbage, carrot, chives, vinegar, sugar, 1/4 teaspoon each salt and pepper, and remaining 1/2 cup milk. Toss well, and set aside.
Preheat oven to 450 degrees. Place chicken in a medium bowl; sprinkle with cornstarch and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in egg whites, and dredge in cornflakes, turning to completely coat. Heat a 12-inch cast-iron skillet over medium-high heat; add oil, swirling the pan to coat evenly. Add chicken, and cook until crisp and golden underneath, 1 to 2 minutes. Turn over; transfer pan to oven, and cook until chicken is firm to the touch, about 7 minutes. Transfer to cutting board; slice diagonally into thin strips, if desired.
Place a mound of slaw on each serving plate, and top with chicken. Serve rutabaga-potato mixture on the side.
