Saturday, April 19, 2014
Chicken For Dinner
"James love them too," I said. "In fact he is having them for dinner tonight." And with that our dinner menu was settled.
I butterflied and pounded (just a bit) boneless skinless chicken breasts until about plate sized. I dipped each breast in seasoned milk and then in a mixture of seasoned panko breadcrumbs and grated pecorino Romano cheese. Pressing to make sure the coating adhered I laid the chicken in a skillet with hot olive oil. After about 4 minutes on each side the chicken was tender and cooked through and the crust was flaky and golden brown.
Meanwhile, beet greens -- a gift from this same generous neighbor -- sautéed in a separate pan with olive oil, garlic, and crisped pancetta.
Schnitzel, Milanese, Paillard, chicken fried, Katsu -- nearly every cuisine has a similar dish because it's quick and just plain good.
Crispy, silky, crunchy all one one plate.