Ardred and I are trying to get out of the rut we’ve gotten into with food. It’s the same thing, over and over, night after night. I tried wading into Zenster’s monster recipe thread but I don’t have that kind of stamina.
I’m looking for recipes like this simple chicken parmesan: flatten chicken breasts, dredge in egg and breadcrumbs, brown, cover with sauce, bake. Serve over pasta with lots of cheese. Very simple, but different from spaghetti with meat sauce.
I like flattening things, so anything that involves flat meat is a-okay.
Stuff made with soup is good, any kind of baked casserole, too. Prep of less than an hour ideal but not absolutely essential.
KALBSSCHNITZEL MIT FEINEN GEMUSEN (VEAL ROUNDS / VEGETABLES)
1/2 ts Salt; Or To Taste
1/4 ts Pepper; Or To Taste
1/4 ts Paprika; Or To Taste
4 ea Veal Fillets; Cut 1/2" Thick, Pounded to 1/4" Thick
4 tb Butter
4 ea Stewed Tomatoes; Whole
12 ea White Asparagus Spears; *
1/4 lb Mushrooms; Fresh, Sliced
Asparagus Spears should be canned.
Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter
until browned. On each fillet place 1 stewed tomato, 3 spears asparagus
and a heaping T of mushrooms. Cook gently. Pour cooking juices over the
fillets while cooking. Cook uncovered until mushrooms are just tender.
Serve with pureed potatoes and a salad.
Of course, you could pound regular beef, or pork, or chicken for this as well=)
I normally dont recommend canned vegetables, but you need the asparagus to be soft enough to cut and eat easily, but feel free to use precooked asparagus instead of canned=)
Modify your original recipe a bit to get Wiener Backhun.
Flatten chicken breasts, marinate in lemon juice for 30 minutes, dredge in egg, then lots of flour (may substitute breadcrumbs) which has salt and pepper to taste in it. Saute in lots of butter and the leftover lemon juice marinade until brown, bake in a pan in the oven with the pan drippings at 350 until moisture reduced, then serve with egg noodles. Garnish the chicken with the liquid left in the pan, capers and (if you can get them) pickled lemons.
Almond-Crusted Chicken Cutlets with Wilted Spinach-Orange Salad
Serves 4
It should take about 10 seconds to process the almonds into fine crumbs–don’t overprocess or the nuts will become oily. If you like, serve with couscous.
2 large eggs
1 teaspoon Dijon mustard
1 1⁄4 teaspoons grated zest from 1 orange, zested orange cut into 4 wedges
Salt and ground black pepper
1 cup sliced almonds, processed into fine crumbs in the food processor
1⁄2 cup panko (Japanese-style bread crumbs)
4 boneless, skinless chicken cutlets (5 to 6 ounces each), trimmed and dried thoroughly with paper towels. Smack with meat pounder if you want 'em thin.
1/2 cup vegetable oil
5 ounces baby spinach (about 6 cups)
2 medium oranges, peel and pith removed, and then quartered through the ends and sliced crosswise into 1⁄4-inch-thick pieces
1 small shallot, minced (about 2 tablespoons)
Lightly beat the eggs, mustard, 1 teaspoon orange zest, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper together in a shallow dish. Mix the almonds and panko in a separate shallow dish. Working with one piece of chicken at a time, dip the chicken into the egg mixture using tongs, turning to coat well and allowing excess to drip off. Drop the chicken into the nut mixture and press the nuts into the chicken with your fingers. Transfer the breaded chicken to a wire rack set over a baking sheet and repeat with the remaining chicken. Adjust an oven rack to the middle position and heat the oven to 200 degrees.
Heat 6 tablespoons oil in a heavy-bottomed, 12-inch nonstick skillet over medium-high heat until just smoking. Place the chicken in the skillet gently and cook until golden brown and crisp on the first side, about 2 1⁄2 minutes. Using tongs, flip the chicken; reduce the heat to medium and continue to cook until the meat feels firm when pressed gently, the second side is deep golden brown and crisp, and the chicken is no longer pink in the center, about 2 minutes longer. Transfer the chicken to a paper towel-lined plate and place the plate in the oven. Discard the oil in the skillet and, using tongs and paper towels, wipe the skillet clean.
Place the spinach in a large bowl. Heat 1 tablespoon oil in the cleaned skillet over high heat until just smoking. Add the orange slices and cook until lightly browned around the edges, 1 1⁄2 to 2 minutes. Remove the pan from the heat and add the remaining 1 tablespoon oil, shallot, remaining 1⁄4 teaspoon zest, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper and allow residual heat to soften the shallot, 30 seconds. Pour the warm dressing with the oranges over the spinach and toss gently to wilt. Remove the chicken from the oven and serve it immediately with the salad and orange wedges.
Chicken Picatta
2 boneless skinless chicken breasts
1/3 cup flour
1 tbsp olive oil
1 tbsp butter
¼ cup white wine
¼ cup lemon juice
¼ cup butter
2 tbsp chopped parsley
Flatten chicken breasts to ¼ inch, butterfly them if need be. Coat chicken in flour. Heat oil and butter in pan over med.-high heat. Cook chicken. Place in warm oven. Add wine and lemon juice to pan. Bring to boil, stirring constantly. Reduce heat and simmer 2 minutes or until a bit thick. Remove from heat and whisk in butter. Top with parsley, serve over chicken
CLASSIC MAC AND CHEESE w/ MUSHROOM SOUP
Crispy Macaroni & Cheese
from: Campbell’s Kitchen
Prep Time: 20 min. • Cook Time: 20 min.
Ingredients:
1 can (10 3/4 oz.) Campbell’s® Cream of Mushroom
1/2 cup milk
1/2 tsp. prepared mustard
Generous dash pepper
3 cups hot cooked elbow pasta
2 cups shredded Cheddar cheese(or any other bits of cheese you have loitering in the fridge.)
1 can (2.8 oz.) French’s® French Fried Onions OR 1/2 cup bread crumbs
Directions:
MIX soup, milk, mustard, pepper, pasta and 1 1/2 cups cheese in a big bowl, big enough to stir everything up. Spread into a buttered casserole dish.
*Tip for crunchy top casseroles-the lower and wider the casserole dish, the more topping per serving. Find a dish you’d use to bake brownies in.
Sprinkle with onions (or breadcrumbs) and remaining cheese.
BAKE at 400°F. for 20 min. or until hot.
You don’t have to flatten your chicken breasts for this one. It’s probably not authentic chicken cacciatore, but that’s what we call it:
Slice a couple of boneless breasts into strips. Saute them in olive oil in a big skillet until barely done. Remove and set aside. Cut up an onion, half a green pepper and some mushrooms (I have used canned, in a pinch). Crush a couple of cloves of garlic. Saute the onion, pepper, mushrooms and garlic in olive oil in the skillet until almost tender. Add the chicken back in. Put in a can of italian style stewed tomatoes, a small can of tomato sauce, some salt and pepper and a pinch of hot pepper flakes. Simmer about 10 minutes. Stir in a handful of freshly grated parmesan cheese. Serve over spaghetti. Make a salad and some garlic bread to sop up the extra sauce.
Add and substitute ingredients at will–if you don’t have italian stewed tomatoes, use regular canned tomatoes and add some italian seasoning. This recipe is easy, quick and very forgiving. And totally yummy.
It involves flattened things but you don’t get to do the flattening, is that okay?
Take your meat sauce from the OP and make cheater’s lasagne.
Heat oven to 350
Layer the big flat (as opposed to pillowy) cheese ravioli from the pasta section (or make your own) with cheese and sauce, repeat until casserole dish is full, ending with cheese on top.
Cover with foil and bake until bubbly, around twenty minutes, then remove foil and slide in garlic bread for the last ten-fifteen minutes.
Easy, quick, very yummy-smelling and my family likes it better than real lasagne.
4 whole chicken breasts, skinned, deboned and halved
2 tbsp. vegetable oil
3 tbsp. butter
2 tsp. dried sage, crumbled
8 thin slices proscuitto
1/2 c. dry Marsala wine
1/3 c. heavy cream
Salt
Fresh pepper
Chopped parsley
Pound chicken breasts between waxed paper to 1/4 inch. Heat oil and butter in large heavy skillet over medium high heat. When foam subsides saute chicken turning once, until lightly browned (45 to 60 seconds per side.) Remove from pan, transfer to large plate, sprinkle with sage. Top each piece with slice of prosciutto.
Add Marsala to skillet (medium to high heat) and scrape any brown bits from bottom of pan until liquid reduces and thickens. Add cream, reduce until thickened, turn to low. Season to taste with salt and pepper. Add chicken. Cook, spooning sauce over chicken just until heated. Arrange on platter with parsley.
I’ve no idea what you call these things, but I picked up the recipe from my mom. You take a chicken breast for each person eating and pound the hell out of it. Then you lay out a slice of ham and lay it out on each chicken breast. Then put on a layer of cheese. Roll the whole thing up and secure it with toothpicks. Dip the rolled up breast in milk, then roll in bread crumbs, crushed cereal or similar. Bake at 375 for 20-30 minutes, till golden brown. Not something you want to make terribly often, because of the fat and sodium, but terribly simple and very tasty.