Wednesday, July 9, 2014

A House Regular

Our favorite quick dinner. A thin chicken cutlet dipped in seasoned egg and a mix of panko breadcrumbs flavored with tangy aged goat's milk cheese and fried crispy brown in butter and olive oil. It takes minutes to prepare and is always a hit. Tonight I paired the golden cutlet with oven roasted carrots and potatoes tossed in spicy harissa and a fresh green salad right from the garden topped with quick fried padron peppers.
Crispy, spicy, crunchy -- perfect.

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