When Mike Haskett opened an eatery in 2012, he wanted to create a casual atmosphere with real food made by real people. M.B. Haskett, located in downtown Sioux Falls, accomplished just that with an eclectic menu of tastes that combine traditional recipes from around the world with the talented team’s flare. The location is now a community and restaurant staple.
Already known as one of the top places to grab breakfast in the state, their evening menu recently had a makeover for a more informal dinner experience. Haskett gave 605 a bite (or five) of one of the offerings, along with a refreshing beverage.
Ginger Peach Sangria
Seasoned flour (with pepper and salt)
1 Egg scrambled
3 Anchovy filets, coarsely chopped (optional)
Panko bread crumbs
3 Tbl. olive oil, divided
1 Shallot, julienned
2 Garlic cloves, finely chopped
1 Tbl. of capers
3 Oz. of Kalamata olives, coarsely chopped
1 Medium tomato, diced largely
2 Oz. Dry white wine
Fresh basil, chiffonade-cut
1 Lemon wedge
Season the chicken breast with salt and pepper to taste.
Dredge it in seasoned flour, shake off excess flour.
Whisk egg vigorously, until yolk and egg whites are foamy.
Dip chicken breast into egg mixture until it’s fully coated.
Coat it with panko bread crumbs.
In a sauté pan, with medium-high heat, coat the pan with olive oil.
Begin to fry the breaded chicken breast until it’s light brown on one side.
Flip it, and let it cook through on medium-low heat.
Remove chicken breast to let it rest.
Wipe out any crumbs from the pan, and add more olive oil.
Add the julienned shallot and chopped garlic cloves.
Sauté until light brown, mostly wilted on medium heat.
Add the anchovies, let cook for 30 seconds.
Add capers, olives, and tomatoes.
Continue to sauté for 30 seconds.
Add the wine and salt and pepper to taste.
Plate chicken breast with the Puttanesca sauce over the top.
Garnish with basil and lemon wedge.
Owner & Executive Chef
“Why do I enjoy this drink? Because it’s delicious, and I’ve been drinking them all afternoon.”