Posts Tagged Salad
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.
Between yesterday’s cake and tomorrow’s fondue, I felt like something a little healthier was in order. Like salad. The problem is, no two people agree on what the best salad is. Mr. Blackbird tries a new one every time he comes across a new crumbly cheese. Not me. I have my one favorite salad for all time.
Start with mixed greens. Add half a cup of plain (or vanilla or lemon) yogurt. Mix it up to coat your lettuce. take a handful of baby carrots, chop ’em up, and toss on top. Then a handful of raisins, and a bit of chow mein from a can. I have this as a side probably three nights a week. And it never gets old.
And your favorite salad?