What I cooked last weekend

CHICKEN CUTLETS FOR LUNCH

Ingredients: ( the following is for 1 person)

For the Chicken:

Chicken breast (boneless and skinless) 1

Brie cheese few slices

1 egg

All-purpose flour 2 tbsp

Panko style bread crumbs 2 tbsp

Olive oil 1 tsp

Kosher salt (to taste)

Freshly ground black pepper (to taste)

For the veggies:

Fingerling potatoes 3

Carrots 3

Shallot 1

Olive oil 1 tsp

Kosher salt (to taste)

Freshly ground black pepper (to taste)

Parsley (fresh or dried) 1 tsp

Roma tomato 1

For the salad:

Baby arugula 1 bunch

Balsamic vinaigrette 1 tbsp

 

Method:

Chicken:

Wrap the chicken breast with a plastic wrap (e.g. Saran wrap) and pound with a tenderizer till about ¼ inch thick. Sprinkle liberally with salt and pepper on both sides. Place the flour in a plate and dust both sides of the chicken with the flour, then dip into a bowl with the egg (whisked), and then into a plate with the bread crumbs – making sure to cover both sides well. Let it sit for a few minutes.

I then grilled mine on a hot grill pan (sprayed with olive oil) on a gas grill at about 450* F, for about 4-5 minutes per side. You can bake in the oven or pan fry on a skillet. Make sure both sides are a golden brown.

Transfer to a plate and top with slices of Brie cheese (which will melt in the heat).

Veggies:

Slice the potatoes and add with the carrots to a pot of salted boiling water. Cover and let simmer for 5-7 minutes and drain. Heat 1 tsp of olive oil in a frying pan and add the shallot (finely chopped) and stir-fry for 2 minutes then add the potatoes and carrots. Sprinkle salt and pepper to taste and stir-fry for 2 more minutes, transfer to a plate and top with the parsley.

Slice the tomato in half and heat (cut side down) in the same frying pan for 1 minute, sprinkle with salt, transfer to a plate and add the parsley.

Salad:

Toss the arugula with the vinaigrette.

Enjoy with a glass of Pinot Noir, like I did.