Adventures in 30 Minute Meals
Aug. 1st, 2006 08:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fenchurchSo, I decided to try another meal from 365: No Repeats by Rachael Ray:
Rosemary, Parmigiano and Pine Nut Breaded Chicken Cutlets with Fennel Slaw
2 fennel bulbs
1 red bell pepper, cored, seeded and thinly sliced
1 cup shredded carrots
1/2 small red onion, thinly sliced
1/2 cup fresh flat-leaf parsley leaves (2 generous handfuls), chopped
salt and freshly ground pepper
2 tablespoons balsamic vinegar (eyeball it)
3 tablespoons extra virgin olive oil (eyeball it)
zest and juice of 1 lemon
1 cup Italian-style bread crumbs (eyeball it)
1/2 cup Parmigiano-Reggiano
1 teaspoon crushed red pepper flakes
2 sprigs fresh rosemary, leaves stripped off stems
1 garlic clove, peeled
3 ounces pine nuts
2 eggs
1.5 pounds chicken breast cutlets
3 to 4 tablespoons all-purpose flour
vegetable oil, for shallow frying
Fennel Slaw
Cut both bulbs of fennel into quarters. Remove the core from each quarter with an angled cut into each piece. Slice the fennel across into super-thin pieces and add to a salad bowl. Add the bell peppers, carrots, onions, parsley, salt, pepper, balsamic vinegar, olive oil and the juice of 1/2 lemon. Toss to coat and let the slaw marinate while you prepare the chicken.
Breaded Chicken
Combine the bread crumbs, Parmigiano, red pepper flakes, rosemary, garlic, pine nuts and lemon zest in a food processor and pulse to evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat the eggs in a separate shallow dish with a splash of water. Season the cutlets with salt and pepper on both sides and turn lightly in the flour.
Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the seasoned and floured cutlets in egg mixture and then in breading and add to the hot oil. Cooked the cutlets in a single layer, in multiple batches if necessary, for about 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Place on a draining rack.
Squeeze the juice of the remaining 1/2 lemon over the cutlets. Serve the chicken cutlets with a generous portion of fennel slaw on top or on the side.
Now tell me, does that sound even remotely like it can be done in only 30 minutes?!?! The Fennel Slaw ALONE took me half an hour. I can't believe it's just because I suck that badly at fast chopping! Don't get me wrong, it was absolutely delicious and I'd do it again... though maybe with a little more advanced planning, so it won't be one huge long cooking session.
Even if you don't want to go through all the bother for the chicken cutlets, I highly recommend the Fennel Slaw. Surprisingly yummy!! Especially since I'd never actually worked with fresh fennel before.
Rosemary, Parmigiano and Pine Nut Breaded Chicken Cutlets with Fennel Slaw
2 fennel bulbs
1 red bell pepper, cored, seeded and thinly sliced
1 cup shredded carrots
1/2 small red onion, thinly sliced
1/2 cup fresh flat-leaf parsley leaves (2 generous handfuls), chopped
salt and freshly ground pepper
2 tablespoons balsamic vinegar (eyeball it)
3 tablespoons extra virgin olive oil (eyeball it)
zest and juice of 1 lemon
1 cup Italian-style bread crumbs (eyeball it)
1/2 cup Parmigiano-Reggiano
1 teaspoon crushed red pepper flakes
2 sprigs fresh rosemary, leaves stripped off stems
1 garlic clove, peeled
3 ounces pine nuts
2 eggs
1.5 pounds chicken breast cutlets
3 to 4 tablespoons all-purpose flour
vegetable oil, for shallow frying
Fennel Slaw
Cut both bulbs of fennel into quarters. Remove the core from each quarter with an angled cut into each piece. Slice the fennel across into super-thin pieces and add to a salad bowl. Add the bell peppers, carrots, onions, parsley, salt, pepper, balsamic vinegar, olive oil and the juice of 1/2 lemon. Toss to coat and let the slaw marinate while you prepare the chicken.
Breaded Chicken
Combine the bread crumbs, Parmigiano, red pepper flakes, rosemary, garlic, pine nuts and lemon zest in a food processor and pulse to evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat the eggs in a separate shallow dish with a splash of water. Season the cutlets with salt and pepper on both sides and turn lightly in the flour.
Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the seasoned and floured cutlets in egg mixture and then in breading and add to the hot oil. Cooked the cutlets in a single layer, in multiple batches if necessary, for about 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Place on a draining rack.
Squeeze the juice of the remaining 1/2 lemon over the cutlets. Serve the chicken cutlets with a generous portion of fennel slaw on top or on the side.
Now tell me, does that sound even remotely like it can be done in only 30 minutes?!?! The Fennel Slaw ALONE took me half an hour. I can't believe it's just because I suck that badly at fast chopping! Don't get me wrong, it was absolutely delicious and I'd do it again... though maybe with a little more advanced planning, so it won't be one huge long cooking session.
Even if you don't want to go through all the bother for the chicken cutlets, I highly recommend the Fennel Slaw. Surprisingly yummy!! Especially since I'd never actually worked with fresh fennel before.
