I have very few menus I repeat intact. I have various recipes that I repeat, but it’s not often I repeat whole menus. This, however, goes so well together that I’ve repeated it countless times. Still, for new blog readers, I’ll share it here again! This served 1 adult and 2 hungry teenagers.
Chicken Cutlets
1 frozen boneless, skinless chicken breast, partially defrosted
2 eggs
a dash of milk
1/2 cup (? I didn’t measure) bread crumbs
1/4 cup (?) grated Parmesan cheese
1 tsp Italian seasonings
salt and pepper to taste
oil for frying
Slice the chicken breast into thin pieces, about 1/4″ thick. Alternately, you could pound a chicken breast and it would probably taste better, more tender, but this is the way my ex-MIL taught me.
Heat some oil in a frying pan, about 1/4 to 3/8 of an inch.
Put the eggs and milk in a pie pan or other shallow dish. Put the bread crumbs, cheese, and seasonings in another and mix well.
Use two forks to transfer the chicken pieces into the egg, swirl around to get it wet all over, then move into the bread crumbs, then into the frying pan. Fry until light brown on both sides and cooked through. The first few times you’ll want to cut a few apart to make sure they’re done. With some experience, you can probably poke them with a fork and tell. Drain on paper towels.
Garlic Green Beans
1 pound trimmed green beans
1 Tbs oil and 1 Tbs butter
1-2 cloves garlic, minced
1 chicken bouillon cube
1/2 cup white wine
Heat the oil and butter, then add the green beans and stir until coated. Cook a few minutes, then add the garlic and cook a few more minutes. Add the chicken bouillon and wine and simmer slowly until beans hit the tenderness point you like, probably 5-10 minutes.
Angel Hair Pasta with Alio e Olio
Again, from the ex-MIL. In a small saucepan heat enough olive oil to coat the pasta you’re cooking and a few cloves of garlic. If you like, add anchovy paste. I skip that part and just add some salt. Heat the oil over very low heat. You don’t want to crisp the garlic at all, just flavor the oil and soften the garlic.
Bring a pot of water to boil and cook your pasta, which should only take a few minutes. Drain it and put in a serving bowl. Pour the oil and garlic over it. Serve with grated Parmesan.
Leave a Reply