Ingredients:
1 cup flour
3 eggs, beaten
2 cups panko
4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
Salt and freshly ground pepper
1/2 cup canola oil
Directions
Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
Green beans with sage and shiitake mushrooms
Makes: 8 to 10 servings
Start to Finish: 30 minutes
Ingredients:
2 pounds fresh green beans, trimmed
2 tablespoons olive oil
2 tablespoons butter
3 to 4 cloves garlic, thinly sliced
12 ounces fresh shiitake mushrooms, stemmed and halved
3 tablespoons snipped fresh sage
Coarse sea salt or kosher salt
Freshly ground black pepper
Directions:
In a large saucepan, covered, cook green beans in a small amount of boiling salted water for 3 to 4 minutes or just until crisp-tender; drain. Immediately plunge beans into ice water; let stand for 3 minutes. Drain and set aside.
In a 12-inch skillet, heat oil and butter over medium heat. Add garlic; cook and stir just until golden brown. Add mushrooms; cook for 6 to 8 minutes or until tender, stirring occasionally. Add beans. Cook for 5 to 8 minutes or until heated through, stirring occasionally. Remove from heat. Stir in sage. Season to taste with salt and pepper. Makes 8 to 10 servings.
Nutrition facts Servings Per Recipe 8 to 10 servingsCalories112, Total Fat (g)6, Saturated Fat (g)2, Cholesterol (mg)8, Sodium (mg)150, Carbohydrate (g)14, Fiber (g)4, Protein (g)3, Percent Daily Values are based on a 2,000 calorie diet
