At its core, classic French gribiche sauce is made up of three essential parts: the eggs, the herbs, and the briny things. The medium-boiled eggs are the backbone of the sauce, so it’s important to use good-quality ones, like Eggland’s Best. These classic eggs—laid by hens raised on all-vegetarian feed—boil up like a dream with a rich, supple yolk and tender whites, providing the perfect base for the sauce.
When it comes to traditional gribiche, the herby and briny players are chervil, tarragon, parsley, capers, and cornichons. However, here, we’re using the same sauce technique and switching out the classic add-ins for buttery Castelvatrano olives, zippy pickled hot peppers, capers, chives, and parsley.
In France, gribiche is often paired with boiled meats, like tête de veau, but it truly lends piquant, eggy goodness to almost any food it touches. Enjoy it with crispy chicken cutlets, spooned over grilled asparagus, piled on a thick slice of fried bread, or spooned over hard-boiled eggs for a double egg delight.
Test Kitchen Notes
This recipe is shared in partnership with Eggland's Best. —The Editors
- Prep time 30 minutes
- Cook time 30 minutes
- Serves 4
- For the gribiche:
large Eggland’s Best eggs, at room temperature
1 1/2 teaspoons
white wine vinegar
extra-virgin olive oil
Castelvatrano olives, pitted and very finely chopped
3 to 4
jarred, whole Calabrian peppers (or 1½ tablespoons pickled jalapeños), drained and finely chopped
1 1/2 tablespoons
capers, roughly chopped
fresh chives, finely chopped
fresh parsley, finely chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
- For the crispy chicken cutlets:
boneless, skinless chicken thighs
freshly ground black pepper
large Eggland’s Best eggs
2 1/2 cups
panko bread crumbs
Neutral oil, such as canola or grapeseed, for frying
lemon, cut into wedges, for serving
Flaky sea salt, for garnishing (optional)
- For the gribiche sauce, bring a medium saucepan filled with water to a boil over high heat. Gently lower the eggs into the water, reduce the heat to medium-high, and boil for 9 minutes. Drain and submerge in a bowl of ice water for 5 to 10 minutes. (Note: The fresher your eggs, the more difficult they will be to peel; eggs are easier to peel after a week or two in the fridge.)
- Peel the eggs and separate the yolks from the whites, placing the yolks in a medium bowl. Finely chop the whites and set aside.
- Using a fork, mash the yolks into a fine crumble. Add the white wine vinegar and Dijon mustard and whisk to combine. Add about 1 tablespoon extra-virgin olive oil and whisk until fully incorporated. Slowly drizzle the remaining olive oil, whisking continuously, until the mixture has lightened in texture and color and is emulsified. Add in the chopped olives, Calabrian peppers, capers, chives, parsley, and reserved chopped egg whites and gently fold in. Season with salt and pepper, to taste. Cover and refrigerate until serving.
- Prepare the chicken cutlets: Place one chicken thigh in a large freezer-safe, zip-top bag. Using a meat mallet, rolling pin, or heavy-bottomed glass, pound the meat until about ½-inch thick. Transfer the pounded cutlet to a plate and repeat with the remaining chicken thighs.
- Set up your breading station on three plates. On the first plate, mix together the flour, salt, and pepper. On the second, whisk the eggs until well-beaten. And, on the third, place the panko bread crumbs. Taking one chicken cutlet at a time, lightly dredge the cutlet in the flour mixture, shaking off any excess flour. Next, dip the cutlet in the beaten eggs. Then, place the cutlet in the panko breadcrumbs, turning it over a couple times and pressing it gently so it is fully coated. Place the breaded cutlets on a wire rack-lined baking sheet and repeat with the remaining cutlets.
- To fry, heat ½ inch neutral oil in a large skillet (big enough to fit two cutlets at a time). Fry the cutlets in two batches until deep golden-brown on both sides, about 3 to 4 minutes per side. Transfer the fried cutlets to a paper towel-lined plate.
- Place the chicken cutlets on a large serving plate, arrange the lemon wedges around the chicken and sprinkle the cutlets with flaky salt, if desired. Transfer the chilled gribiche sauce to a small serving bowl and serve alongside the cutlets.