Vinaigrette
1/4 c olive oil
4 Tbsp fresh lemon juice
2 tsp Dijon mustard
freshly ground pepper
Salad
Mixture of arugula, radicchio, spinach, and romaine - I think the original recipe called for just arugula and radicchio, but I usually add spinach and romaine or whatever happens to be ready in the garden.
cherry tomatoes, halved
1 shallot, thinly sliced
a few basil leaves
red pepper flakes - We also sprinkle some of this on top of our chicken just before serving.
freshly grated Parmesan - sprinkle this on top of the chicken as well
freshly grated Parmesan - sprinkle this on top of the chicken as well
Chicken
4 chicken breasts, pounded into thin cutlets
1 C flour - I add pepper here
3 eggs, lightly beaten
1 1/2 C bread crumbs - I add pepper, seasoned salt and cayenne pepper
Dredge chicken in flour, then egg, then bread crumbs. Cook and brown in canola oil. I didn't have any so I used olive oil. Drain on paper towels.
The chicken breasts I bought the other day were HUGE. I don't know what kind of chickens they are raising these days, but good gravy, these are not your average chickens. I ended up only using 2 of the chicken breasts and splitting those in half. This is 2 chicken breasts and that is a 16" platter that they are sitting on
I made enough for 2 meals and we could hardly eat the one cutlet on each of our plates. but my, it was good!
2 comments:
This looks great, Karin, and easy, too. I've added to my recipes to try. Thanks for sharing. (How I love tried-and-true recipes!)
--Nancy. (ndmessier @ aol.com, joyforgrace.blogspot.com)
Yumo--always looking for good recipes
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