Author Archives: patty

LIZZIE’S CHICKEN CUTLETS

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LIZZIE’S CHICKEN CUTLETS

Ingredients

Four 6- to 8-ounce boneless, skinless chicken breasts

1/2 cup all-purpose flour

1 1/2 teaspoons garlic powder

4 teaspoons sweet paprika

2 teaspoons yellow curry powder

Kosher salt and freshly ground black pepper

1 1/2 cups panko breadcrumbs

3 large eggs, beaten

2 tablespoons grainy mustard

Olive oil, for cooking

Directions

  1. Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  2. Cut each chicken breast in half lengthwise, so you have thinner chicken cutlets. Cover the chicken breasts with plastic wrap and gently pound out to an even thickness, about 1/4 inch.
  3. To a mixing bowl, add the flour, garlic powder, 2 teaspoons paprika and 1 teaspoon curry powder. Season with salt and pepper and whisk to combine well. To another mixing bowl, add the breadcrumbs, remaining 2 teaspoons paprika and remaining teaspoon curry powder. Season with salt and pepper and whisk to combine well. Whisk together the eggs and mustard in another mixing bowl.
  4. Place a large cast-iron pan on the direct-heat side of the grill to preheat. Sprinkle the chicken with salt and pepper on both sides. Dredge the chicken in the flour, then the egg, then the breadcrumb mixture, shaking off any excess in between. When the pan is hot, add enough olive oil so that it’s 1/2-inch deep. Bring the oil to 350 degrees F, then add half the chicken, leaving plenty of space in between. Cook the chicken until golden brown, then flip and brown on the other side, 3 to 4 minutes per side. Remove the chicken to a cooling rack set over a baking sheet to drain off any extra oil. Repeat with the remaining chicken, adding additional olive oil to the pan, if needed. Serve and enjoy!
  5. Use with Marcella Hazan Tomato Sauce

Tomato Zucchini Pasta

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INGREDIENTS –

1 lb pasta (penne works well) –

2 tbsp ghee (or neutral oil) –

1 medium zucchini, sliced in half moons –

1 lb cherry tomatoes, sliced in half –

1/2 tsp salt –

5 cloves garlic, minced –

1/4 tsp red pepper flakes –

!# chicken tenderloins, cut into 1 1/2″ pieces

1/2 cup cream –

1 tbsp lemon zest –

3/4 cup shredded Parmesan cheese –

1/2 cup chopped basil

INSTRUCTIONS –

In a large pot, bring 4 quarts of water to a boil.

Once boiling, add 1 tbsp kosher salt and the pasta.

Return the water and pasta to a boil and cook until al dente, according to the pasta instructions.

Once the pasta is cooked, reserve 1 cup of the pasta water.

Drain the pasta and return the pasta to the stock pot until the sauce is prepared. –

While the pasta is cooking, melt the ghee (or oil) in a 12-inch skillet over medium heat.

Once the ghee is melted, add the pieces of chicken, in an even layer.

Sauté until brown, 4-6 minutes.

Flip the pieces over and brown on the other side as well, for 4-6 minutes.

When the chicken is browned, remove the pieces from the skillet and set them aside. –

In the same skillet over medium heat, add the prepared tomatoes and zucchini

Stir to make sure both sides of zucchini are browned and the tomatoes begin to burst and break down, 5-7 minutes.

Add the garlic, red pepper flakes, and salt.

Cook until the garlic is fragrant, 1 minute. –

Pour the tomatoes and zucchini into the pasta in the stock pot.

Add the cream, red pepper flakes, and 1/2 cup of the pasta water.

Turn the heat to medium-low and cook the pasta with the sauce until the mixture is hot and bubbling, 3-4 minutes.

Turn off the heat. – Add the cheese, lemon zest, and basil.

Stir and add more pasta water to thin the sauce if needed. Serve immediately.

NOTE: this makes sauce just enough to lightly coat the pasta/veggies. There is not excess sauce. You may want to double this, as any leftover pasta will “soak” up the sauce.

Roasted Pork Tenderloin

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Ingredients

  • 2 tsp sea salt, or to taste
  • 1tsp black pepper, freshly ground
  • 2 tsp Italian Seasoning
  • 2 tsp garlic powder
  • 2 tsp ground coriander
  • 2 Tbsp olive oil (extra light), or vegetable oil, or avocado oil*
  • 1 1/2 lb Pork Tenderloin

Instructions

  1. How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
  2. Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
  3. Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
  4. Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
  5. Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.

Recipe Notes

*Oil used should have a high smoke point. 

**Pork tenderloin is very juicy and does not need a sauce, but it is also really good served with A1 or BBQ sauce.