Healthy: Nonna’s Chicken Cutlets, Maple-Glazed Rutabaga, Jalapeño Rice
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Tomorrow we are having Nonna’s Chicken Cutlets for dinner. I have used gluten free bread crumbs but lately I just take Rice Chex and smooth it up. That has been working great for dishes like this. On the side we will have Maple-Glazed Rutabaga and Jalapeno Rice. If you haven’t cooked with rutabagas, I suggest you give it a try. Also, check out Sasha’s site, Global Table Adventure. She has been cooking her way around the world and I have been following her adventure since the beginning. There are all kinds of cool recipes to try. BTW, the Maple Glazed Rutabagas are from Finland.
Nonna’s Chicken Cutlets
*Take chicken breasts & cut them in half the FLAT way, like when you butterfly chicken but cut through completely so that you’re making them thinner.
*Pound them flat between either wax paper or plastic wrap to tenderize.
*Soak the chicken in vinegar (she says it takes out the “gamey” flavor) for at least 30-60 minutes.
*Heat oil in skillet.
*Coat chicken in bread crumbs mixture.
*Cook chicken until golden browned on each side.
*Keep warm in baking dish as needed.
Amy – amylz
Serves 2-4 Global Table Adventure
Dearest readers, meet the mighty rutabaga. Often passed up in the supermarket. Rarely grown at home. A gnarly thing of beauty. You’ll need to peel it and cube it up – make the pieces evenly sized and all will be well with the world. Melt butter in pan over medium. When it crackles, add the rutabagas. Increase the heat to high (or medium high if it seems to be too much) and brown the rutabaga. Try not to stir the darlings too often or they will just steam. While the browning magic is happening, sprinkle liberally with salt and pepper. When they are pleasantly browned, add maple syrup, toss and cover. Simmer gently until the rutabagas are tender.
Yields: 4 servings Rachael Ray
Place a medium saucepan over medium-high heat with the chicken stock and jalapeño, and bring up to a bubble. Add rice to pot and reduce heat to low. Cover pot and simmer liquid has absorbed and rice is tender, 18 minutes. Remove from heat and let sit for 5 minutes. Before serving, fluff rice with a fork and stir in cheese.
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