2clovesgarlicfinely minced [more or less to your taste]
salt and black pepper to taste
212 ozcans fully cooked white meat chicken, drained well OR 3 cups poached chickenchopped
1 1/2tspcreole or old bay seasoning
Remoulade sauceSee Cook's note
In a stove top pan, heat 2 tablespoons of olive oil. Add the diced peppers and green onions to the pan and season with salt and pepper to taste.
Saute over medium-high heat until beginning to brown. Add the minced garlic cooking for one minute, then remove from the heat and allow to cool slightly.
To the mixing bowl add chicken, lemon juice, Dijon, mayonnaise, garlic, tarragon, chopped parsley, creole/old bay seasoning and 1 cup of panko breadcrumbs.
Mix in the sauteed vegetables. Mix making sure chicken is thoroughly blended with the other ingredients. Taste and adjust the seasonings, if needed. Add beaten egg, mix well.
Pour the remaining panko breadcrumbs onto a plate. Using a 4 oz ice cream scoop, divide the chicken. Coat with bread crumbs, using additional crumbs as needed. Flatten to your desired thickness gently turning to coat the chicken cake on all sides.
Place in a single layer on a pan or platter and chill for 30 minutes.
To cook: Remove from the refrigerator. Heat a few drizzles of olive oil in a large skillet over medium-high heat. Fry chicken cakes for 3-4 minutes on each side depending on the thickness. Fry in batches adding more oil, as needed. Serve hot with the remoulade sauce.
Remoulade Sauce: Place all of the ingredients for the remoulade sauce into a bowl and mix until smooth. Chill until serving.
For the remoulade sauce: Makes approximately 2/3 cup 1/3 cup mayonnaise 1/4 cup chili sauce 2 tsp lemon juice 2 tsp green onion, minced 1 tsp capers, chopped 1 tsp dry tarragon 1/2 tsp creole/old bay seasoning 1/2 tsp garlic powder a few drops of hot sauce