The Smitten Kitchen cookbook arrived in the mail a few weeks ago. Really good cookbooks present a problem for me, because once I get them I get so excited about everything that I can’t just choose a recipe and make it. Instead I declare that I want a four-course meal of everything in the book and then realize that even I can’t juggle that many burners at once. So I waffle about which recipe to make until 10PM and then it’s too late for proper dinner so we have plain pasta.
The SK cookbook is a really good cookbook. I try not to make too much fried food, but any recipe with mustard in it is completely irresistible to me, so out came the frying pan and oil. Then a week later, we made it again. It’s that good.
Ingredients (serves 2, adapted from the Smitten Kitchen cookbook)
1 boneless, skinless chicken breast (about 3/4 lb)
1/3 cup flour
3/4 cup bread crumbs
1 egg white
2 T mustard
salt and white pepper to taste
vegetable oil for frying
Place the chicken breast between two layers of saran wrap.
Fold a kitchen towel over the chicken.
Hulk out. No, really, just lay into it with a rolling pin or other blunt object that isn’t likely to break. You want smashed chicken breast no more than 1/4 inch thick.
Pour some oil into a frying pan and set it over medium-high heat. Mix the mustard, egg white, salt, and pepper in a dish and ready dishes for the flour and bread crumbs as well.
Dredge in flour, then mustard mixture, then bread crumbs. Fry about 3 minutes on the first side.
Fry another 2-3 minutes on the second side.
Serve with a salad with an extra-tart vinaigrette.
A bit of lemon juice at the end does improve this, but isn’t necessary if you always seem to be out of lemons. It also goes well with roasted artichokes and couscous.