Tag Archives: flour

Chicken Milanese

Posted on January 24, 2011 | 4 comments

How to stretch those dinner dollars – Part 2

Last week when I made the Chicken Casserole I set out to demonstrate a use for my homemade chicken stock. Tonight when I rustled up one of my favorite quick dinners I realized that I was using the second of three large chicken breasts that came in a package my wife bought. The thought occurred to me that it was a great way to demonstrate getting a real value for your food dollar.

Kat picked up a package of boneless chicken breasts at Aldi last week. There were 3 large breast halves in the package weighing in at 2.43 pounds (or about ¾ pounds each) for $6.05. If I could use each of the 3 breasts for the basis for 3 different dinners for two that’s just over a dollar per plate! Sure I use other ingredients in the preparation but the protein is often the most expensive element of a meal. When you’re on a budget and trying to stretch your dinner dollars…a buck a person is an awesome start!

So once again I find myself posting a less than glamorous recipe but hey it’s Monday night after a tough day at work, after the NFL playoffs yesterday. I didn’t feel like spending all night in the kitchen and yes, at the risk of sounding silly I’ll say it again; this too is a Recipe Randy Cooks. It also happens to be one of my favorite ways to use boneless, skinless, chicken breasts.

Because I was using an extra-large chicken breast half I was able to get 4 nice pieces out of one breast by first butterflying it, then dividing it into 4 equal pieces. Here is a video that shows how to butterfly a chicken breast: http://www.youtube.com/watch?v=ySB2jgO1ljU&feature=fvw . For this recipe the breasts should be pounded very thin, no thicker than ¼ inch at the very thickest part.

Note that I dump out the oil and wipe the pan after cooking each batch of chicken. This is my secret method of ensuring a perfectly and evenly browned cutlet every time. Oh, and lest I forget… Brianna’s Real French Vinaigrette is my favorite salad dressing and it’s a perfect choice in this dish. Traditionally the cutlet is buried under the salad but Kat and I both prefer it alongside so the chicken stays nice and crispy even after drizzling on a little fresh lemon juice.

Chicken Milanese

1 – Large Skinless Boneless Chicken Breast, butterflied and divided into 4 pieces, then pounded to ¼ thickness or less.
2 – Eggs, lightly beaten
2 Tbsp – Water
2 Cups – Panko Bread Crumbs
1 Cup – Whole Wheat or Unbleached Flour
Kosher Salt & Fresh Ground Black Pepper
Olive or Canola Oil

Salad of Green Leaf Lettuce with Grape Tomatoes and Celery slices.
Salad Dressing
Fresh Parmesan Cheese
Lemon Wedges

In one bowl, season the flour well with salt and pepper and stir to blend. In another bowl, gently beat the eggs and water to combine. Place the Panko Crumbs in a third bowl. One at a time dredge the chicken pieces first in the flour, shaking off any excess, then in the egg, then finally in the Panko Crumbs to coat evenly. Place the chicken in a single layer on a foil or parchment lined sheet pan to rest at room temperature for 20 minutes before cooking.

Warm two tablespoons of oil in a large non-stick pan over medium heat. When the oil is shimmering hot cook two pieces of the chicken, turning only once, until “light” golden brown on each side. Move the cooked chicken to a paper towel to wick away any excess oil and season lightly with salt and pepper. Discard any oil left in the pan and carefully wipe out the pan with a paper towel, then add 2 more tablespoons of oil and repeat the process, cooking the other two chicken pieces.

To serve, toss the salad, tomatoes, and celery with the dressing being careful to use only enough dressing to coat the greens. Place the chicken on the plate and cover partly (or not) with the salad. Top with shaved Parmesan and garnish with lemon slices to finish.

Enjoy,

Randy

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Casserole of Chicken, Quinoa, & Brown Rice with Mushrooms

Posted on January 16, 2011 | 2 comments

(or What to do with all that Chicken Stock – Part 1)

As a follow up to Singing The Praises Of Chicken Stock I wanted to post a series of recipes that use chicken stock (or broth) in various ways. At the risk of repeating myself, stock is a valuable ingredient in healthful cooking and a means of boosting the flavor in what otherwise might be a boring and uninteresting dish. My recipes will always call for stock because I like the flavor but you may certainly substitute broth if you like.

Second only to the chicken stock, the mushrooms create a lot of flavor in this recipe. To coax as much flavor as possible from them I start cooking the mushrooms in a hot, hot pan. Because of the high water content in mushrooms, they create a lot of liquid in the pan as they cook. With the pan very hot, this excess water cooks away quickly leaving the mushrooms to brown. On a lower temperature the mushroom would steam instead of browning…that’s not what I want in this recipe!

I know I have mentioned Seeds Of Change quinoa & whole grain brown rice in a previous post. I can’t recommend this product enough; if you come across it at Costco or otherwise please do give it a try. I use it here because it is convenient, healthy, and the spices blend perfectly with the other ingredients. Other starch suggestions for this recipe would be brown rice, couscous, or even orzo. Check for seasonings if you use a mix, I needed no additional salt with the quinoa.

This one is rich enough that the only side I served it with was a nice green salad and was plenty for two with leftovers.

Casserole of Chicken, Quinoa, & Brown Rice with Mushrooms

1 – Large Boneless Chicken Breast Half (about 12 oz.), halved lengthwise from the top and sliced very thin (as for a stir fry)
8 oz – Fresh Mushrooms, sliced
1 – Small Onion, chopped
2 – Celery branches, sliced (leaves add flavor…use them too!)
1 Clove – Garlic, minced
2 Sprigs – Fresh Thyme, left whole
2 Cups – Chicken Stock
2 Cups – Quinoa & Whole Grain Brown Rice, pre-cooked
2 Tbsp – Unbleached Flour
Olive Oil
Freshly Ground Black Pepper
About 1/4 Cup – Panko Breadcrumbs

Preheat the oven to 350 degrees. Add a tablespoon of olive oil to a large (12”) skillet over medium high heat. When the oil just begins to smoke, carefully add the mushrooms and cook them stirring constantly much as you would a stir fry. When the mushrooms begin to release their liquid slow down a little on the stirring but keep them spread out so the liquid will evaporate quickly.

As the mushrooms dry and begin to brown, stir in the onions, celery, garlic, thyme, and ½ teaspoon of fresh ground pepper. Lower the heat to medium and continue cooking and stirring until the onions soften. (Note: The mushrooms should be getting nice and brown by now. Don’t worry if some of the vegetables stick a little bit…they will loosen when you add the stock.)

When the onions become tender and translucent stir in the chicken, separating the slices and blending them carefully into the mixture. Continue cooking and stirring gently for another 5 minutes then Stir in one tablespoon of the flour until well mixed. Stir in the second tablespoon of flour and cook, stirring gently, for one minute more. Stir in one cup of stock and cook until some thickening begins. Stir in the other cup of stock and cook until bubbling and thickened.

Remove the thyme sprigs and discard, then stir in the quinoa and gently mix until thoroughly incorporated. Pour all into a 9X9 casserole, sprinkle just enough breadcrumbs to cover evenly on top. Bake 25 minutes, allow a few minutes to rest and enjoy!

Randy

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Frittata with Spinach and Tomato

Posted on November 30, 2010 | 1 comment

Frittatas are another very versatile and fast way to whip up a great dinner. This one calls for Spinach and Tomato but, like pizza, the ingredient list is limited only by your imagination. Some of our favorite combinations include tuna & scallions, diced ham & fontina with scallions, and asparagus, artichoke hearts, tomato, & onion. Fresh grated Parmesan cheese is a constant for me and I even sprinkle some over the top for an added flavor boost. Though I used Soy Milk in this recipe you can use skim milk, whole milk, or even half & half in yours. Get creative and have a little fun!

Frittata with Spinach and Tomato

1 package pre-washed fresh spinach, about 12 oz
2 medium leeks, white and light green parts only, halved lengthwise, rinsed well, patted dry, and sliced
1 large tomato, peeled, seeded, and diced large *See my note below
1 large tomato, peeled and sliced into 7 equal slices
2-3 med red bliss potatoes, sliced 1/8 to 1/4 inch-thick
8 large eggs
1/2 cup unsweetened soy milk
1 tbs whole wheat flour
1/4 cup part skim ricotta
1/4 cup grated Parmigiano-Reggiano, plus about a tablespoon reserved
1 pinch fresh grated nutmeg
kosher salt
fresh ground pepper
2 tbs extra-virgin olive oil

Heat 1 tbs of the olive oil in a 10 inch non-stick pan over medium heat. When the oil is beginning to shimmer, add the leeks and about 1/4 tsp fresh ground pepper. Cook, stirring often, 2 to 3 minutes until the leeks are just transparent. Remove them to a bowl to cool. Using the same pan, raise the heat to med high and bring 1/4 cup of water to a boil. Dissolve about 1 tbs of kosher salt, then carefully add the spinach. Cook 2 to 3 minutes until spinach is wilted then pour into a colander to drain and cool. When the spinach is cool enough to handle, in a dishtowel, gently squeeze out excess water. Hold the spinach in the same bowl with the leeks until ready to use.

Preheat your oven to 350 degrees.

In a large bowl beat the eggs with the soy milk. Gently fold in the flour and the nutmeg, then the spinach, leeks, diced tomatoes, ricotta, and most of the Parmesan cheese, reserving about 1 tbs. Warm the same pan over med heat with 1 tbs of olive oil. Meanwhile carefully distribute the potato slices evenly around the pan trying not to overlap. When the potatoes begin to sizzle, pour the egg mixture into the pan. Use a spoon to make sure the ingredients are evenly distributed. Lower your heat to low, cover the pan and cook for about 10 minutes or until the eggs have begun to set and pull away from the side of the pan.

Remove the cover and evenly distribute the tomato slices around the top, sprinkle with the reserved Parmesan then carefully place the pan in the oven. Bake uncovered for about 20 minutes or until the eggs in the top center appear to be completely set. Remove the pan from the oven and using a thin spatula carefully loosen the frittata from the pan all the way around the edges. When the frittata is freed from the pan, gently slip it out of the pan and onto a cutting board to rest. Rest 10 minutes, then slice into pie shaped pieces to serve.

* Note: Tomatoes are easy to peel if you blanch them in a little hot water for a minute or two. For this recipe, slice about a 1/2 inch “X” in the bottom of your tomatoes (opposite the stem end). Gently drop them into a pan of water heated to near boiling and simmer for two minutes or so until the tomato skin at the “X” begins to pull away. Now removes the tomatoes and cover them in cold water to stop the cooking.

Once the tomatoes have cooled the skin will be very easy to peel; I use the edge of a knife to grab it and gently peel it away.

To remove the seeds, cut the tomato in half cross ways (midway between the stem and the bottom) and gently squeeze the tomato to force out the seeds  using the tip of your knife to remove any stragglers.

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