February 16, 2010
We all have our favorite chefs and cookbooks we turn to for dinner ideas when we are feeling in need of something new and exciting. My list is never ending, however a few books are always in my hands when I am searching for something new.
Jacques Pepin is my all time favorite. All of his books are a compilation of French recipes to die for! My mouth is watering just thinking about them.
Julia Child makes cooking just plain fun for everyone.
Ina Garten, Florence Tyler and Biba Gaggiano are the creators of delicious and surprisingly simple recipes.
Here is a take off from one of Ina Garten’s recipes
Tonight Menu February 16, 2010
Breaded Chicken Cutlets with Green Salad with Vinaigrette
Fresh Fruit Cocktail with Ice Cream
BREADED CHICKEN CUTLETS
4 boneless, skinless chicken breast or tights
1 cup all- purpose flour
2 extra large eggs
1 ¼ cup dry bread crumbs
½ cup parmesan cheese
Salt and pepper
Pound the chicken breast or tights until they are even and ¼ inch thick.
On a shallow dish combine the flour, salt and pepper. On a second dish, beat the eggs with 1 tablespoon of water. On a third dish, combine the bread crumbs and parmesan cheese. Coat the chicken on both sides with the flour mixture, shaking off any excess, then dip both sides into the egg mixture and dredge both sides in the bread crumbs mixture.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 breasts on medium low for 2 to 3 minutes on each side, until the chicken is cooked through. Add more butter and oil and cook the rest of the chicken.
pound Butter Lettuce or Green Leaves Salad
1 tablespoon good wine vinegar
3 tablespoons olive oil
In a bowl, mix the vinegar with the salt until the salt is dissolved, add the olive oil and mix well. Toss in the salad and mix well.
Place the salad in the middle of the plate; place the warm chicken cutlet in top of. Serve warm
FRESH FRUIT COCKTAIL
1 apple, peeled, cored and cut into small pieces
1 pear, peeled, core and cut into small pieces
1 banana, peeled and cut into small pieces
1/4 of a lemon squeezed, or to taste
½ tablespoon of sugar, or to taste
Vanilla Ice Cream
Place all the cut up fruits into a small bowl. Add the lemon juice and the sugar. Mix well and set aside. Serve the ice cream in a bowl and top with the fresh fruit.
I love lemon and sugar; therefore I put more than probably need to. Please adjust the amount provided in this recipe to your personal desired amount. The lemon with the sugar will form a wonderful sauce