This meal is chicken medallions in garlic batter, with boiled potatoes, white pickled cabbage, and tartar sauce. Czechs love putting meat in batter, and anything garlic is a yes!

Prep Time: 25 minutes

Cook Time: 10 minutes

Servings: 4-6

Ingredients

For the chicken:

• 4 chicken breasts
• 4 tbs cooking oil
• 4 garlic cloves
• 1 egg
• ½ cup flour
• ½ cup milk
• ¼ Gouda cheese

For the potatoes:

• 2-3 diced boiled potatoes
• 1 tbs butter

For the cabbage:

• 1 pound of cabbage
• 1 onion
• 1 tbs cooking oil
• ¼ cup water
• 1 tbs flour
• 4 tbs sugar
• 4 tbs white wine vinegar
• 2 tbs salt

Side of tartar sauce

Preparation

For the Chicken:

1. Prepare batter: In a bowl, whisk together the egg, milk, flour, minced garlic, grated Gouda, salt, and pepper to form a smooth batter.
2. Flatten and season chicken: Lightly pound the chicken medallions if thick. Season with a bit of salt and pepper.
3. Coat chicken: Dip each medallion into the garlic-cheese batter, ensuring it’s well coated.
4. Fry: Heat the oil in a nonstick pan over medium heat. Fry chicken medallions for 3–4 minutes per side until golden and cooked through.

For the Potatoes:

1. Heat the butter in a pan.
2. Add the boiled, diced potatoes.
3. Lightly sauté until golden on the edges.
4. Season with salt and keep warm.

For the Cabbage:

1. In a pot, heat oil and sauté the chopped onion until translucent.
2. Add the shredded cabbage and stir well.
3. Add water, cover, and simmer for 10–15 minutes until cabbage softens.
4. Stir in the sugar and vinegar.
5. In a separate cup, mix the flour with a bit of water to make a slurry.
6. Stir it into the cabbage and simmer for 5 more minutes until slightly thickened.
7. Adjust seasoning with more vinegar or sugar if needed.

Serve with s dollop or side of tartar sauce. Garnish with chopped parsley or extra grated cheese if desired.