Tag Archives | Winter 2012 Recipes

ITALIAN BREADED CHICKEN CUTLETS

italianCutletQuite possibly my favorite food in the universe! Great for dinner and they work nicely in sandwiches the next day.

  • 2 eggs
  • ½ cup milk
  • 2–3 cups breadcrumbs (homemade are best, see recipe below)
  • 2 whole boneless, skinless chicken breasts, sliced into cutlets
  • Olive oil for pan frying

Beat the egg and milk together. Set up the breadcrumbs in a plate next to the egg mixture like an assembly line. Dip the cutlet first in the breadcrumbs, then in the egg mixture, then back in the breadcrumbs until fully coated. Repeat until all are finished. (Hint: Do this ahead and refrigerate. It allows the batter to set up and makes the pan-frying easier. If you don’t have time, not to worry—it still comes out perfectly.)

Heat the olive oil over medium to high heat. You’ll have to adjust the heat—it’s a “feel” thing—you can tell if they are browning too slowly or too quickly. Fry until golden, transfer to an over-proof dish, and place in a 200° oven to keep them crispy until they are all done. Enjoy!

HOMEMADE BREADCRUMBS

  • 10–12 slices stale bread
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 1¼ cups Pecorino Romano cheese

Heat oven to 250°F.… Read the rest

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HERILOOM TOMATO RISOTTO AND RICE BALLS OR CAKES

heirloomTomRisottoRisotto is one of the simplest and most versatile of dishes. Use this recipe as a guide, but feel free to try it without the white wine, with just onions if you don’t have shallots, with just butter or just olive oil, and with many different “add-ins.” If you are like me, winter bring on a craving for the flavors of summer, and this recipe does the trick, with rib-sticking comfort and a nod to summer.

  • 1 quart heirloom cherry tomatoes, halved, or 4 cups full-size heirloom tomatoes, quartered
  • 2–3 cloves garlic, minced
  • ¼ basil, minced
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2–2½ tablespoons butter or olive oil (I use both, 1+ tablespoon butter, 1+ tablespoon olive oil)
  • ¾ cup mixed shallots and onions, chopped (I use 2 shallots and 1 small onion)
  • 2 cups arborio rice
  • ½ cup white wine
  • 8 cups chicken stock
  • 1 cup Parmesan cheese
  • Salt and pepper to taste

Preheat oven to 350°F.

Toss tomatoes with olive oil, garlic, basil, salt and pepper. Spread over a baking sheet lined with parchment paper. Roast for 25 minutes.

While tomatoes are roasting, heat butter and oil in a large saucepan or risotto pot over medium flame.… Read the rest

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