Thursday, June 26, 2008
Well, I'm a little out of order, and hopefully, by the time you are reading this you will have read my posts on baked eggs and on pasta, peas and pesto, but in case you haven't, I've joined another cooking group. I realized Tuesdays with Dorie got me baking once a week..why not try some recipes I wouldn't otherwise taste test? And thanks to my friend, Rachel, who sent me to the Barefoot Blog in the first place (she is a big Barefoot Contessa fan. And she can COOK. Why aren't you cooking with us here, Rachel?). They (we) will be blogging from Ina Garten's Barefoot Contessa's books...
So to entice my kids to the table, I jumped ahead an made Parmesan Chicken, the Contessa's twist on Chicken Parmesan: great breading with seasoned bread crumbs and freshly grated parm topped with a lemony salad and shaved parmesan. I loved the savory coating paired with the lemony cool salad.
Start with the breading ready to go; the chicken breasts are pounded to about 1/4-inch thickness. I love cutlets like that. Easiest to do in a ziplock bag.
I love using my old Le Creuset cast iron skillet for things like this--nice browning. Thanks, Le Creuset.
For a side we have corn sauteed with a few little strands of hash brown...I stumbled on the combo when I wanted hash brown but only a few measly pieces of potato were left in the bag (who left three pieces of potato in that bag? Oh, me...) Anyway, over low heat with the barest bit of oil, butter and salt? I think it's like candy..it gets this chewy sweetness that is so satisfying.
Great dinner, Contessa.