Sunday, July 18, 2010

Chicken Cutlets Milanese

Barley and Lentil Soup
Chicken Cutlets Milanese
Pasta with My Mother's Tomato Sauce
Caesar Salad (packaged)
Rhubarb and Strawberry Sorbet


I cheated a bit and used a salad kit from WalMart $3.97 and it was quite good.  I enjoyed the chicken dish but I think if I made it again I would serve it in a wrap with the Caesar Salad.  The sorbet (not shown) is tart and delicious.

Chicken Cutlets Milanese


2/3 chicken breast, boneless, skinless (obviously I used a whole breast . . . LOL)
1 large egg
2 tbsp bread crumbs
1 tbsp butter
1 tbsp canola oil
salt and pepper to taste

Tenderize the chicken by flattening the cutlets using a meat pounder.  Slice breast horizontally into 2-3 cutlets.

Prepare 2 shallow dishes:  beat the egg in one, and put the bread crumbs in the other.  dip one cutlet at a time in the egg, let the excess egg drip off before coating the cutlet with bread crumbs.  Turn the cutlets to coat both sides, then set them aside.

Heat the butter and oil in a skillet over medium-high heat, taking care not to let them burn.  Add the cutlets and sauté until golden, about 4 minutes on each side.  Add salt and pepper.  Serve on the warmed plates.

Any remaining beaten egg may be cooked as an omelet and served along side the cutlets.

Serves 2

Rhubarb and Strawberry Sorbet


1-1/2 stalks rhubarb
8 tbsp sugar
1-1/2 tbsp lemon juice, freshly squeezed
3/4 cup water
1-1/4 strawberries
1 egg white

Put a metal or glass bowl into the freezer so that it will be cold when filling it with the sorbet mixture.

Wash the rhubarb stalks briefly.  If necessary, the fibrous stings can be removed by pulling them as with celery.  Cut them crosswise into approximately 1.5 cm pieces and place them in a saucepan.  Stir in the sugar, lemon juice and water.  Bring to a boil, then lower the heat, cover and simmer 8-10 minutes.  Take the saucepan off the heat.

Hull the strawberries and halve them lengthwise, then add them to the rhubarb.  Transfer the mixture to a blender and process until smooth.  With the blender running, pour in the egg white and continue to mix until homogeneous.  You may also beat the egg white in a separate bowl using an electric mixer, then add to the fruit puree and mix well.

Let the mixture cool down about 10 minutes in the refrigerator, then pour it into the prepared container, cover and chill in the freezer.

After about 3 hours, take the mixture out of the freezer and stir it using a whisk.  Return it to the freezer and repeat the same stirring operation after an additional 2 hours.  In order to reduce the standing times between the stirring operations, you may distribute the mixture into 2 smaller containers, rather that just pouring it into 1, so that it will freeze more rapidly.  This is particularly useful when preparing larger amounts.

Take the sorbet out of the freezer at least 15 minutes before serving, so that it will soften slightly.

Serves 5.

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