Saturday, May 5, 2012

What To Do With Chicken Breasts

Crispy, creamy, crunchy. Thin chicken cutlets dredged in flour, dipped in beaten egg and then coated in a mixture of breadcrumbs, rosemary, S&P, and parmesan cheese. Shallow frying in olive oil and butter turns an otherwise humble cutlet into the Italian classic, chicken Milanese. Underneath a flavorful, creamy cauliflower purée (soft cooked cauliflower, olive oil, butter, thyme, S&P whirred together in the food processor). On top for both color and crunch -- not to mention a slight bitterness to offset the fattier chicken and unctuous purée,
"This is  a keeper," James declared.

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