It looks as if we are finally lurching toward spring. Although we still have just about three weeks, the signs are beginning to pop up with reckless abandon. The weather is warming up, slowly, and buds on flowering trees are starting to appear. Skunk cabbages are getting ready to leaf – so watch your step. And I hear reports that eagles are hatching and daffodils are beginning to show their tiny little heads (at least near my brother’s dryer vent). The crocus and the snowdrops are just waiting for you to find them, next to the foundation and down by the stonewall. Have you heard the peepers yet?
A squeeze of spring-y lemon will make you kick up your heels with delight with this super deelish chicken cutlet recipe. We all love crispy fried chicken, but have never been able to master a good Southern-style version of our own (it is a life-long pursuit) but this recipe might just fit the bill. The resulting chicken is tender, not greasy, and crunches merrily. Plus you can prepare the breaded chicken in advance, and have it in the freezer for those busy days when you cannot possibly think about dinner. Thank you to the clever folks at the Bon Appétit test kitchens for this recipe. It is our new family fave. (Except for Princess Pescatarian, but I bet she could apply this method to tofu just as easily…)
So as you wander around the garden, kneeling down to examine tiny green shoots emerging slowly from under the wet brown leaves in your back yard, you don’t have to rush inside to start cooking for the hordes. You can sit back on your rubber booted heels, and watch the crazy robins swooping through, and think of the warm days that are on the way. And then spend an extra half hour thumbing through that seed catalogue – quick – you have a summer vegetable garden to plan!
Parmesan Chicken Cutlets
Ingredients
• 3/4 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups panko (Japanese breadcrumbs)
• 1/4 cup grated Parmesan
• 1 tablespoon mustard powder
• Kosher salt, freshly ground pepper
• 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4-inch thickness
• 8 tablespoons olive oil, divided
• 1 lemon, halved
Preparation
• Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
• Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere. DO AHEAD: Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
• Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.
https://www.bonappetit.com/recipes/2013/03/parmesan-chicken-cutlets
We also made spicy garlic roasted potatoes as a side dish, because we believe that short of desserts, garlic makes everything more wonderful, and roasting the potatoes assuages our guilt for loving such crispy crunchy taters.
Spicy Oven-Roasted Potatoes
Ingredients
• 3 russet potatoes (about 1 1/2 lb.), unpeeled, each cut lengthwise into 8 wedges
• 1/4 cup olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8-1/4 teaspoon cayenne pepper
• Kosher salt, freshly ground pepper
Preparation
• Preheat oven to 450°. Toss potato wedges, oil, paprika, garlic powder, and cayenne pepper on a foil-lined large rimmed baking sheet to evenly coat; season potatoes with salt and pepper.
• Roast, turning once, until wedges are golden brown and crisp, 25-30 minutes.
https://www.bonappetit.com/recipes/2013/03/spicy-oven-roasted-potatoes
I cannot endorse the follow article food-wise – I would not eat a chicken gizzard, but I do love Roy Blount, Jr.
https://gardenandgun.com/article/chicken-gizzards
“Ever consider what pets must think of us? I mean, here we come back from a grocery store with the most amazing haul – chicken, pork, half a cow. They must think we’re the greatest hunters on earth!”
-Anne Tyler
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