Crispy Cutlets of Everything


The reason this recipe has its name is because one of the components in the breadcrumb coating for the chicken is everything bagel spice. The seasoning gives a unique taste and is made up of sea salt, poppy seeds, dried onion and garlic, and black and white sesame seeds.

Directions

For the chicken: Heat a large skillet over medium heat.

Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the flour to a shallow bowl. Whisk together the milk and eggs in a second bowl. Mix the panko and everything bagel seasoning in a third bowl.

Bread the chicken by dredging each cutlet first in the flour, shaking off the excess. Next, dip into the egg wash, then cover in the seasoned panko.

Add the butter and oil to the skillet. When the butter is melted, add the chicken and cook until golden and crisp (or registering 165 degrees F), 4 to 5 minutes per side. Remove to a rack to rest.

For the easy lemon dressing: While the chicken is cooking, add the olive oil, mustard, honey, lemon juice and salt and pepper to taste to a mason jar and shake to combine.

For the salad: Pour the dressing over the mixed greens in a bowl and toss. Add the greens to a platter, pile the chicken on top and garnish with the tomatoes and lemons. (Alternatively, add the undressed greens to a platter, drizzle on some of the dressing, pile the chicken on top, garnish with the tomatoes and lemons and serve with additional dressing on the side.)

Ingredients

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Chicken:

4 chicken cutlets

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

1/4 cup milk

2 large eggs, beaten

1 1/4 cups panko breadcrumbs

3 tablespoons everything bagel seasoning

3 tablespoons salted butter

3 tablespoons olive oil

Easy Lemon Dressing:

1/2 cup olive oil

1 tablespoon Dijon mustard

2 teaspoons honey

2 lemons, juiced (about 1/4 cup)

Kosher salt and freshly ground black pepper

Salad:

4 cups mixed greens

1 cup halved cherry tomatoes

2 lemons, halved or sliced, for garnish

Alfredo Style Skillet Chicken Tortellini


The highlight of this easy and delicious midweek dinner is store-bought tortellini. They cook in their own sauce, which simplifies cleanup and just requires one skillet for the meal. For a change, try one-inch slices of Italian sausage in place of the chicken.

Directions

Preheat the oven to 425 degrees F.

Heat the heavy cream, butter, nutmeg, 1 cup of the Parmesan and 1 teaspoon salt in a large ovenproof skillet over medium-high heat, whisking occasionally, until the cheese and butter are melted, 3 to 4 minutes. Add the tortellini and simmer until cooked through, 4 to 5 minutes. Add the chicken and sprinkle with the remaining 1/2 cup Parmesan. 

Bake until the chicken is just cooked through, the sauce has thickened and the top starts to turn golden brown, 10 to 12 minutes. Let stand for 10 minutes before serving. Sprinkle with the parsley.  

Ingredients

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1 1/2 cups heavy cream

4 tablespoons (1/2 stick) unsalted butter

2 pinches freshly grated nutmeg

1 1/2 cups grated Parmesan

Kosher salt 

18 ounces frozen cheese tortellini

2 boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/4 pounds)

1/4 cup chopped fresh flat-leaf parsley

Pasta with Chicken Scampi


This recipe, which is modelled after the beloved Olive Garden dish, uses chicken instead of prawns, making it even more suitable for a midweek dinner. In less than thirty minutes, you'll be out of the kitchen serving this over angel hair pasta. Mucho bene!

Directions

Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.

Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.  

Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.

Ingredients

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Kosher salt

1 pound thinly-sliced chicken cutlets, cut into 1/2-inch-thick strips 

3 tablespoons olive oil 

8 tablespoons unsalted butter, cubed 

6 cloves garlic, sliced 

1/2 teaspoon crushed red pepper flakes 

1/2 cup dry white wine 

12 ounces angel hair pasta 

1 teaspoon lemon zest plus the juice of 1 large lemon 

1/2 cup freshly grated Parmesan  

1/2 cup chopped fresh Italian parsley 

Efficient and Nutritious Tandoori Chicken 


This marinade of yoghurt and curry results in tender, juicy chicken that chars under the grill.

Directions

Place the chicken breasts between two pieces of plastic wrap and pound them to just under 1/2 inch thick all over.

Whisk together the yogurt, lemon juice, curry powder, ginger, garlic and 1 teaspoon salt in a medium bowl. Cut 5 shallow diagonal slits on both sides of each chicken breast. Add the breasts to the bowl with the yogurt mixture and toss to coat; let stand at room temperature for 15 minutes.

Preheat the broiler and position a rack 4 inches from the heating element. Line a baking sheet or skillet with foil.

Remove the chicken from the marinade and discard the marinade. Place the chicken on the baking sheet or in the skillet. Broil the chicken, flipping the chicken halfway through, until it is firm, charred in spots and has no visible pinkness inside, 10 to 12 minutes. Let cool for a few minutes. Sprinkle with the cilantro and serve with rice and roasted cauliflower or your favorite vegetable.

Ingredients

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4 boneless skinless chicken breasts (about 1 1/2 pounds total)

2 cups plain low-fat yogurt

2 tablespoons lemon juice

1 tablespoon curry powder

2 teaspoons finely grated fresh ginger

1 clove garlic, finely grated

Kosher salt

2 tablespoons chopped fresh cilantro

Rice and roasted cauliflower, for serving, optional