Escoffier’s Chicken Maryland, a pan-fried, breaded chicken with bananas, is available. According to Francis Beirne’s 1951 classic, “The Amiable Baltimoreans,” bananas were one of the ten most important imports from Baltimore and made their way into many different dishes.
Total time: 1 Hour
Serves: 4
Chicken
One chicken, quartered
1 cup flour
One egg
Two tablespoons of water
1 cup breadcrumbs
1/2 teaspoon celery seed
Salt and pepper to your liking
1/4 cup clarified butter/oil
Step 1 Combine flour and water in a bowl. In a separate bowl, whisk together the egg yolk and water. In a third bowl, combine bread crumbs and celery seed with salt and pepper. First, dip the chicken in flour, then add the egg mixture and then the breadcrumbs.
Step 2 Heat oil to fry chicken until internal temperature reaches 165°F (read with a thermometer or until the juices run clear when pierced using a fork).
Sauce
One tablespoon butter
One tablespoon flour
1 cup cream
One teaspoon red wine vinegar
One teaspoon mustard powder
One tablespoon horseradish
Salt and pepper to your liking
One banana peeled, cut in half, then cut in half lengthwise
Four slices of bacon
Heat the butter in a saucepan and then add the flour. Once the butter is melted, add the cream to the saucepan and bring it to a boil. Cook on low heat for 10 min. Mix in vinegar, mustard powder, and horseradish. Allow simmering for another few minutes. Season with salt and pepper.
Cook the banana in a hot buttered skillet until it is browned. Broil bacon until crispy. Serve the chicken with bacon slices, bananas, and ladle sauce.
