Sundays in the summer are now spent at home depot (usually) and the farmer’s market (always). First we head to home depot where Ryan discusses the intricacies of LED light bulbs with someone in an orange apron and after that we hop in the car and head to Chester where I discuss the many varieties of cherry tomatoes with a farm representative. We come home and each have our marching orders… Ryan is most likely fixing or building something while I am watering our herbs, weeding or prepping something in the kitchen.
This meal was something I pulled together quickly from looking at what we had available in our fridge. Every ingredient (other than the feta and pantry staples) came from the farm or our backyard. It’s odd but I am really proud of all the meals that I make that the main substance has local roots. I adjusted the friend chicken recipe from “Salt, Fat, Acid, Heat” and was inspired by a corn and feta salad from Bon Appetit and threw in one of the 6! zucchini I have in my fridge.
Tip for zucchini if you have too much: you can blanch it and freeze it if you think you won’t be able to use it up before it spoils on you.
- 4 Chicken Cutlets
- Kosher Salt
- 2 eggs, beaten in a shallow bowl
- 3/4 cup of flour with a pinch of cayenne pepper
- 1 cup of panko bread crumbs
- 1/8 cup of shredded parmesan
- Peanut Oil
If you chicken cutlets (or breasts) are thicker than 1/2 inch, or uneven, use a meat mallet to pound them out to be about 1/2 inch thick and all around the same thickness.
Season with salt and let sit for an hour up to 24 hours (in the fridge). About 30 minutes before frying, place the chicken on the counter to get to room temperature.
Heat up oil in a large frying pan over medium high. There should be enough oil to over 1/4 inch of the bottom of them pan.
Set up your breading station by grabbing three shallow bowls. In one bowl, add the seasoned flour, the next the beaten eggs and finally the panko breadcrumbs with parmesan cheese in the final bowl.
Using one hand for the dry ingredients and one hand for the wet ingredients, place a chicken cutlet in the flour bowl and make sure it is evenly coated. After the chicken is coated in flour, dip in the egg mixture with your “wet hand” (be sure there is egg covering the whole piece) shaking off the excess egg, and finally place the bread crumb mixture and be sure it is evenly coated. Continue to do the same process with the rest of the chicken pieces.
Once the oil is shimmering, lay two pieces of chicken side by side in the oil. Fry for about 3-4 minutes until the crust turns golden brown, flip and continue the same cooking process on the other side. When both sides are evenly browned, remove chicken and place on a wire rack. Season with salt. Repeat process with other 2 chicken pieces. Serve along side a salad or side dish of your choice.
Zucchini Salad with Corn & Feta:
- 3 ears of corn, husked
- Kosher salt
- 1 large zucchini, cut in half and sliced thinly on a mandolin
- 1/4 cup of chopped basil
- 1/4 cup of chopped parsley
- 1/3 cup of extra virgin olive oil
- 1/4 cup of white wine vinegar
- pinch of red pepper flakes
- freshly ground pepper
- 1 cup of crumbled feta
Boil corn in a large pot of salted water for about three minutes, until tender. Remove from the pot and set aside to cool.
Cut kernels from cob and place in a large bowl. Add the zucchini, basil, parsley, oil, vinegar and pepper flakes. Taste and season with salt and pepper. Top it all off with some salty, tangy feta.