Monday, September 20, 2010

Take 5 Tuesday

After a week on vacation, I was happy to be back in the kitchen cooking something simple and familiar.  Chicken cutlets have been a staple in our house for years; the kids would fight over the cold leftovers and Dr. C. and I look forward to having a few leftovers to snack on through the week.  I usually serve them with salad, or a vegetable---today it's organic broccoli from Specialty Produce.

Two chicken breast halves will serve 2 to 3 people--I cut the breasts in half and pound them to an even thickness. 

I used to prepare these with dry bread crumbs, but have discovered that Panko gives them a crispier crust.  Use 1/2 Panko and 1/2 grated Parmigiano or Pecorino Romano cheese.

Food processor grates the cheese perfectly.

The chicken is dipped into an egg mixture, and then the panko crumb mixture.

Steam broccoli, and drain well.  While the broccoli is still hot, season well with salt and pepper. 

Toss the broccoli with olive oil and sliced garlic.  Serve at room temperature. 

Saute the chicken in olive oil until crispy, and drain on paper towels.  Serve hot or cold.  Leftovers keep in the fridge for 2 to 3 days. 

Chicken Cutlets

Serves 2 to 3

2 organic chicken breast halves, skin and bones removed
2 large eggs, beaten
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons water
1 cup Panko crumbs
1 cup grated Parmigiano Reggiano or Pecorino Romano
1/2 cup olive oil

  1. Place the chicken on a cutting board, shiny side down, and cover with plastic wrap.
  2. Pound the chicken to an even thickness--about 1/2-inch.
  3. In a mixing bowl, whisk together the eggs, salt, pepper, and water.  Add the chicken to the eggs, and stir to coat the chicken. 
  4. On a large plate, or in a 9-inch round pie plate, combine the panko and cheese.  Dip the chicken into the crumb mixture, and coat on both sides. 
  5. Transfer the chicken to a plate, and continue to coat the remaining chicken.  Separate the chicken layers with paper towels, and refrigerate for at least 1 hour.  (this is so the breading doesn't fall off in the pan)
  6. Heat the oil in a large skillet over medium high heat and cook the chicken until it is crisp on one side, about 4 minutes, turn the chicken, and cook another 3 to 4 minutes, until the chicken is cooked through and crisp. 
  7. Transfer to paper towels to drain, and continue cooking until all the chicken is cooked.  Serve the chicken hot, warm, or cold. 

Steamed Broccoli with Olive Oil and Garlic

Serves 4

1 1/2 pounds organic broccoli, stems cut, and separated into florets
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 to 1/3 cup extra virgin olive oil
2 cloves garlic, sliced

  1. Arrange the broccoli in a steamer, and steam for 4 to 5 minutes until tender. 
  2. Transfer the broccoli to a colander, and sprinkle with the salt and pepper, tossing the broccoli in the colander, to distribute the seasoning. 
  3. Transfer the broccoli to a bowl, add the oil and garlic, tossing to combine. Taste for seasoning, and adjust by adding salt or pepper if necessary. 
  4. Serve the broccoli hot, or at room temperature. 
I hope you all enjoy the day, and try these simple recipes sometime this week. 

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