CORNMEAL-CRUSTED CHICKEN WITH HORSERADISH SAUCE AND PEARS

Steps:

• Preheat the oven to 450 degrees F. Top a baking sheet with a wire rack or line it with paper towels.
• In a large bowl, combine the leeks, pears, olive oil, 1 tablespoon honey, 1 tablespoon hot sauce, 1 tablespoon vinegar and salt and pepper to taste. Toss to combine and place on a baking sheet. Roast, tossing the leeks and pears about every 10 minutes, until golden brown and cooked through, 25 to 30 minutes.
• Meanwhile, pat the chicken breasts dry. Using a sharp knife, split each chicken breast in two horizontally, so you have 4 cutlets. Gently pound each breast with a mallet or bottom of a small heavy saucepan so it's thinner and even in thickness. Sprinkle the cutlets on both sides with salt and black pepper.
• Whisk the eggs, 1 tablespoon of the prepared horseradish and 2 tablespoons water together in a shallow bowl or pie plate. Combine the cornmeal and Parmesan in a second shallow bowl or pie plate. Dip a chicken cutlet in the cornmeal mixture, then in the eggs, and then back into the cornmeal. Place on a plate or small baking sheet. Repeat with the remaining cutlets.
• Pour about 1 inch of the frying oil into a large skillet with high sides and place over medium-high heat. When the oil is very hot, working in two batches, fry the chicken until golden on the outside and cooked through, 3 to 4 minutes per side. Set aside on the prepared baking sheet. Immediately sprinkle with kosher salt.
• In a medium bowl, whisk together the sour cream, mayonnaise, remaining 1 tablespoon prepared horseradish, remaining 1 tablespoon honey, remaining 1 tablespoon hot sauce and remaining 1 tablespoon vinegar. Whisk in half of the chopped chives. Season the sauce with salt and pepper to taste.
• Spoon sauce onto the bottom of each serving plate. Top each with a chicken cutlet and roasted leeks and pears and sprinkle with chives. Enjoy!