Simple Chicken Cutlets

Chicken cutlets is a dish I grew up having frequently in my home. It is quick to make, and something obviously any beginning cook should be able to make. In fact, everything on the plate above is very to make and takes just minutes.

Broccoli
I purchased broccoli crowns at the supermarket and cut the up. I steamed them. I put an inch of water with some salt in a half quart pan, and placed a metal steamer inside.

When the water boils add the broccoli. Steam them until they turn a bright green (which is not going to be very long) and fork tender. If you don't have a steamer that is okay, you can cook the broccoli in the pot without the steamer and they will still come out fine. Between 5 and 8 minutes. It may also depend on how much you purchased. It can be as long as 10 minutes.  Butter before placing on the table.

Noodles
For the noodles you should follow the directions on the package. They are all a little different because it all depends on the thickness of the noodle. A little science knowledge from Alton Brown can go a long way. Water and salt is the keep to good noodles.Always add salt to the water. Make sure you cook the noodles in plenty of water. Butter before placing on the table.

Chicken Cutlets
Chicken breasts
all purpose flour
eggs
plain breakcrumbs or panko
canola oil
black pepper
salt
Line everything up in this order.
Clean and prepare the chicken cutlets. Pat dry.
Place some flour on a plate seasoned with salt and pepper.
Beat some eggs in a bowl. If you are cooking 6 or 8 chicken cutlets you will need at least 3 eggs .
Place panko or plain breadcrumbs on a plate.
Start by dipping cutlets in flour. Work to cover thoroughly.
Dip the cutlet in the egg.
Then place the chicken in the panko or plain bread crumbs. Cover thoroughly.
When almost all the cutlets are covered, heat a deep saute pan at medium high heat. When hot add some canola oil.
When the oil is hot and sizzles add the chicken cutlets, cook until the cutlets are browned on both sides, turning once, and make sure the chicken is no longer pink in the middle or 3 to 4 minutes on each side.

Note: For this recipe I used large organic eggs, and organic chicken cutlets, treated with no chemicals.

The chicken cutlets were a hit!

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Panko Crusted Salmon by Ina Garten

Yes I eat a lot of salmon and a lot of chicken in my house. This fish is easy and delicious. I made this last night. This is the first recipe I had where I placed the saute pan into the oven to cook.  I used a honey Dijon mustard as opposed to a straight Dijon mustard.

This is what the fish looks like out of the oven.

Panko-Crusted Salmon
Source: How Easy Is That? by Ina Garten
⅔ cup panko
3-4 tbsp. olive oil, divided
2 tbsp. finely minced fresh parsley
4 (6-8 oz.) salmon fillets, skin on
1 tsp. lemon zest
2 tbsp. Dijon mustard
½ tsp. kosher salt
Lemon wedges, for serving
½ tsp. ground black pepper

Preheat the oven to 425˚ F. In a small bowl, combine the panko, parsley, lemon zest, salt and pepper. Drizzle with 2 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.

Place the salmon fillets skin side down on a work surface. Generously brush the top of each fillet with the mustard and then season with salt and pepper. Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.

Heat the remaining olive oil over medium-high heat in a 12-inch oven-safe skillet. When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin. (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)

Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned. Remove from the oven, cover with foil and let rest 5-10 minutes. Serve warm with fresh lemon wedges.

I leave you with this quote:

"The most beautiful experience we can have is the mysterious...the fundamental emotion which stands at the cradle of true art and true science."

Albert Einstein

Scientist (1875-1955)

Panko-Crusted Salmon

Tonight for dinner I had sockeye salmon for dinner. It was yummy. Here it is...

The original recipe came from Tracey's Culinary Adventures.
Here is the recipe...

Panko-Crusted Salmon

adapted from Barefoot Contessa, How Easy is That? by Ina Garten

⅔ cup panko breadcrumbs	4 (6-8 oz) salmon fillets, skin on
2 tablespoons minced fresh parsley	2 tablespoons Dijon mustard
grated zest of 1 lemon	1 tablespoon canola (or vegetable) oil
2 tablespoons extra virgin olive oil	lemon wedges, for serving

Preheat oven to 425°F.

Combine the panko, parsley, lemon zest, ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper in a small bowl.  Add the olive oil to the bowl and stir until all of the crumb mixture is evenly coated with the oil.
With the salmon fillets skin side down on a work surface, use a pastry brush to spread the mustard generously over the tops of the fillets.  Season the fillets with kosher salt and freshly ground black pepper, then distribute the crumb mixture evenly over the fillets and press to adhere.

Place the fish in a pyrex baking dish. Brown the crust in the oven for about 5-7 minutes.  Take the fish out of the oven and cover the pan with aluminum foil. and place it back into the oven. Bake in the oven for another 5 to 7 minutes or until cooked through. Remove from the oven, and let rest for 5-10 minutes.  Serve with the lemon wedges.

We really enjoyed the dinner. Hands down it was better than last night's Shepherd's Pie.