Tuesday, January 12, 2010

Tuesday Night Supper Club--Potato Leek Soup and Chicken Cutlets

Tonight we are eating simply
I am taking leftovers and re-purposing them
very green, i think
on saturday I made braised leeks
truffle roasted potatoes
tortellini en brodo
and today
i took these components (not the tortellini, but the broth)
and tipped them into a stock pot
and simmered away
then blended it all together
to make potato leek soup
added some pepper
and served

Chicken Cutlets
(printable recipe)
chicken breasts
bread crumbs
parmesan cheese
olive oil
Butterfly your chicken breast and then pound until very thin. You can buy them already as scallopini, but you pay a premium. I find it much easier to slice if the breast is slightly frozen...but if that is too time consuming for you, make sure the breast is dry so it doesn't slip and slide while you have a sharp knife in your hand.   Crack eggs in a shallow dish and scramble with a fork.  Add a pinch of salt and a pinch of pepper and a bit of milk.  Let's say 2 eggs to about a tablespoon of milk.  In another shallow dish, pour in bread crumbs with grated parmesan cheese.  The ratio is about 2/3 bread crumbs and 1/3 cheese.  Dip the chicken breast into the egg, then into the bread crumbs.  Pan fry in a large skillet using olive oil. Don't let the chicken swim in the oil, but put enough to ensure the chicken doesn't stick.  You will have to add more olive oil as you go.

The best part about these cutlets is that they are delicious hot, cold or room temperature.  They also freeze really well. I keep a stash in my freezer for last minute dinners. I will add tomato sauce and cheese for chicken parmesan, or a bit of lemon juice, white wine, and capers for a quick piccata.


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