medtran49
Forum GOD!
4 chicken cutlets or 2 breasts halves sliced in half horizontally and pounded until thin
flour
panko bread crumbs
1 egg
Oil for frying
S and P
Arugula (I used spring mix because the store was out of arugula, but arugula tastes better
1/4 cup balsamic
1/2 cup EVOO
1 tsp Dijon mustard
1 tsp honey
1 shallot or 1/4 cup sweet onion, diced fine
1 small clove garlic, finely minced or microplaned
S and P
Roasted Grapes and Pearl onions:
8 oz fresh red pearl onions, you can use white or yellow
1/3 cup balsamic vinegar
1/4 cup water
1 1/2 tbsp brown sugar
1 tbsp unsalted butter
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper
1-1/2 cups seedless red or black grapes
Preheat the oven to 425. blanch the unpeeled onions in boiling water for 2 minutes, drain and place in an ice bath. Trim off the root end (I trim off both if the other end is really pointy) and peel them. Place onions, vinegar, and water in an oven proof heavy skillet with the butter, brown sugar, bay leaf, 1/2 tsp salt and 1/4 tsp pepper, stir until the sugar has dissolved, bring to a simmer, then cover and cook for 3 minutes. Transfer the uncovered skillet to the oven and roast, stirring once or twice until most of the liquid has evaporated (15-18 minutes). Stir in the grapes and roast, stirring once or twice until the liquid glazes the onions and grapes, about 8-10 minutes. let cool a bit and discard bay leaf.
Make the dressing for the salad while the onions and grapes are roasting. In a small glass jar or plastic container, mix the balsamic, S and P to taste, Dijon, and honey until honey and salt are dissolved. Add in the shallot/onion and garlic, then add the EVOO. Close your container and shake very well until combined.
For the chicken, salt and pepper the cutlets. Set up a breading station with flour, egg wash, and pankos. Break egg into a pie plate, whisk well with a fork and add in some water until you have a nice egg wash. Add some S and P to the flour and combine. Dredge cutlets in flour, then dip in egg wash, then in panko crumbs. Heat a nonstick skillet with about 1/8 inch of oil in bottom over medium, medium high heat (I don't use a thermometer) and then fry cutlets until just done on both sides, should take more than 2-3 minutes per side, if that depending on how thin they are.
Dress your salad greens lightly with the balsamic vinaigrette, place in a bowl or plate, lay a cutlet across them and top with the roasted pearl onion/grape mixture.
You can also use the pearl/onion grape mixture on pork. As well, you can make a salad meal with the roasted mix and add feta or some other sharp/salty type cheese for a nice light meal.
Last edited by a moderator:
