Saturday, July 10, 2010

Chicken Cutlets in Pizzaiola Sauce menu

Tomato Salad with Oregano
Chicken Cutlets in Pizzaiola Sauce
Potato Wedges with Rosemary and Garlic
Corn on the cob
Cinnamon Peach Cake


Everything on this menu is just DELICIOUS.  This isn't the first time I've made the Tomato Salad or Potato Wedges . . . they are now favourite recipes.

Tomato Salad with Oregano

2 tomatoes
1 tbsp extra virgin olive oil
salt and pepper to taste
3/4 tsp dried oregano

Cut the tomatoes lengthwise into quarters or slice them crosswise.  Put them in a bowl, pour in the olive oil, then season with salt and pepper.  Sprinkle with oregano and toss.

Makes 2 servings.


Chicken Cutlets in Pizzaiola Sauce


200 g chicken breasts, boneless, skinless, thinly sliced
1 tbsp white flour
1 tbsp olive oil
1 clove garlic
salt and pepper to taste
1/2 cup canned tomatoes (diced or chopped)
1 tbsp olive paste **
1/2 tsp dried oregano

** I substituted a handful of sliced black olives for the olive paste

Put the serving dish in the oven at the lowest setting to keep the mean warm while cooking the sauce.

Flatten and tenderize the cutlets using a meat pounder.  Make a few shallow cuts around the outside edge to avoid curling during cooking.  Coat each cutlet with the flour then shake off the excess (the flour will give a thicker sauce).

Heat the oil in a pan over medium heat.  Add the whole garlic clove, sauté 1-2 min, then add the cutlets, and brown each side for about 2 minutes.  Season with salt and pepper.  Remove the cutlets from the pan to the warmed serving plate in the oven.

Add the tomatoes, olive paste, and oregano.  Cook 4-5 minutes, then put the meat back into the pan.  Continue to cook 2 minutes, turning the cutlets once.

Makes 2 servings.



Potato Wedges with Rosemary and Garlic


2 potatoes, unpeeled, cut into 4 wedges
2 tsp olive oil
1 clove garlic, minced
1 sprig rosemary, fresh, finely chopped
salt and pepper to taste

Cut each potato into 4 wedges, blanch them in a pot of salted boiling water for about 5 minutes, then drain well. (I just popped them in the microwave for 5 minutes)

Chop the rosemary leaves and mince the garlic.  Toss the potatoes with the olive oil, garlic, rosemary and pepper.  Arrange th potatoes on an outdoor grill rack or alternatively an oven broiler pan.

Cook the potatoes on a hot grill (or in the oven) for about 15 minutes, turning occasionally, until crisp and golden brown.  Season with salt.

Makes 2 servings.



Cinnamon Peach Cake


1/2 cup butter
3/4 cup sugar
2 large eggs
1 tbsp freshly squeezed lemon juice
1-1/4 cup all-purpose flour
1 tsp baking powder
3 peaches, pitted, cut into 2 cm segments
1/2 tsp ground cinnamon

Preheat the oven to 175C/350F.  Butter a 23 cm dia. spring form pan.

Using an electric mixer, beat the butter in a bowl until it is fluffy.  Add all but 2 tbsp of the sugar and beat until blended.  Add the eggs, one at a time, beating well after each addition, then pour in the lemon juice.  Mix the flour with the baking powder in a separate bowl, then blend it into the sugar-egg mixture.  Beat well until smooth, then spread the batter evenly in the prepared pan.

Arrange the peach slices on top of the batter in concentric circles to cover completely, pressing lightly to adhere. In a small bowl mix the cinnamon and the remaining 2 tbsp of sugar, then sprinkle over the cake.

Bake the cake in the middle of the oven until the top is brown and a toothpick inserted into the centre comes out clean, about 1 hour.  Let the cake cool down for a few minutes, then cut around it to loosen it from the pan and remove the pan sides.

Let the cake cool down about 1 hour, then serve it slightly warm or at room temperature.

Makes 8 servings.



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