Text 1606, 77 rader
Skriven 2010-09-14 08:48:00 av Dave Drum (1:124/311)
Ärende: SF Gate 493
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond-Breaded Chicken Cutlet W/Capers & Lemon
 Categories: Poultry, Cheese, Citrus, Nuts
      Yield: 4 servings
 
      5 sl Dry baguette
      1 oz Chunk Parmesan cheese
  2 1/2 tb Whole toasted almonds
      1 ts Salt
    1/2 ts Fresh ground black pepper
      2    Chicken breast halves; boned
           - skinned
      1    Egg
      1 tb Butter
      2 tb Extra-virgin olive oil
      3    Lemons; thin sliced in 12
           - slices
  1 1/2 tb Capers
 
  This is Georgeanne Brennan's California version of a breaded veal
  cutlet that she had in a restaurant in a small German town a few
  years ago. She's made it with chicken instead of veal and added
  almonds to the crust, which introduces a light nutty flavor to the
  dish. Good accompaniments are steamed new potatoes and a simple
  vegetable such as oven-roasted Brussels sprouts or a salad of endive
  and escarole.
  
  Put the bread slices in a blender or food processor and process until
  finely ground. Remove to a shallow bowl.
  
  Then process the cheese until finely ground and add this to the
  breadcrumbs. Process the almonds, being careful not to over-process
  and create almond butter. Add these to the bowl as well, along with
  the salt and pepper. Mix well.
  
  Slice the chicken breasts in half lengthwise and lay them on a sheet
  of heavy-duty aluminum foil. Cover this with a second sheet. Using
  the flat side of a mallet or the flat of a heavy cleaver or large
  chef's knife, pound the four pieces of chicken breast until they are
  about 1/4-inch thick and nearly twice their original size.
  
  In a shallow bowl, beat the egg.
  
  In a large skillet over medium heat, melt the butter and olive oil
  together until the butter foams. Dip a piece of chicken into the egg,
  then dredge each side in the bread and almond mixture. Put it into the
  pan and quickly repeat the process with the remaining 3 pieces. Cook
  until the undersides are golden brown and the chicken is opaque about
  halfway through, about 4 minutes. Turn and cook the other sides until
  golden and the chicken is opaque all the way through, about 3 more
  minutes.
  
  Remove from pan and drain on paper towels, then arrange on a platter
  or dinner plate. Scatter with the capers and top with the lemon
  slices. Serve immediately.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 11 September 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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