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I get so jazzed whenever I find a new cookbook I dig. Recently I bought a copy of Twenty-Dollar, Twenty-Minute Meals (for 4 people). I was intrigued to try it out as that’s about the amount of time I have to make most meals. The book’s author, Caroline Wright, put together a really terrific collection of simple, fresh, produce-driven recipes and they are all right up my alley.
After spotting pea tendrils at the farmers’ market last weekend I made Caroline’s recipe for Breaded Chicken Cutlets with Pea Salad. It sounded delicious and I was excited for my family to try a vegetable that rarely graces our dinner table. As the book’s title promises, the dish did not take long to prepare and the chicken came out super juicy on the inside and perfectly crunchy on the outside. I planned on using the leftovers for school lunch the next day, but by the end of dinner nothing was left. Oh well, guess I’ll just have to make them again!
Breaded Chicken Cutlets with Pea Salad
Ingredients
- 1/4 cup dijon mustard
- 1 tablespoon finely chopped tarragon leaves
- 4 tablespoons olive oil, separated
- 1/2 teaspoon kosher salt, separated
- 1 cup panko bread crumbs
- 1 pound chicken cutlets (4 cutlets)
- 3 cups pea tendrils, roughly chopped
- 6 ounces sugar snap peas, cut into 1/2 inch pieces
- 1 tablespoon lemon juice
Instructions
- In a shallow dish, stir together the mustard, tarragon, 1 tablespoon olive oil and 1/4 teaspoon salt. 2. Place the panko in a separate shallow dish.
- Dip the chicken cutlets in the mustard sauce to coat well and let excess drip off. Then press the chicken cutlets in the panko breadcrumbs to thoroughly coat.
- In a large sauté pan, heat 2 tablespoons olive oil. Cook the cutlets until browned and cooked through, Turning once, about 6-8 minutes total (3-4 minutes per side). Add more oil if necessary to cook all cutlets. Wipe out the sauté pan and reuse for the salad.
- In the wiped out saute pan, heat the remaining 1 tablespoon oil. Saute the pea tendrils for 1 minute, add the sugar snap peas and saute for 1 more minute. Sprinkle with the remaining 1/4 teaspoon salt, drizzle with lemon juice and toss to combine.
- Serve the breaded chicken cutlets on top of the warm pea tendril salad.
Nutrition
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(Bonnie Mace Firriello)
I would love a copy of this cookbook!
Would love a copy of this cookbook!
Just pinned it too!
http://pinterest.com/pin/413909021973483852/
This cookbook sounds perfect! I would love a copy! I too am always trying to pull a healthy dinner together in less time than I really have. 🙂
Printing now for dinner tonight – hungry already…
I would love to win this cookbook as a full time working mom of twin 3 1/2 year olds, I am ALWAYS looking for quick, healthy meal options for the whole family!! I am making this chicken dish this week!!
thanks- Dianna
Always love getting new cookbooks!!
I was going to grill chicken tonight but think I will try this one instead!
I would LOVE to have this cookbook! When I get home from work I would much rather play with my kids than spend the evening in the kitchen. Not to mention when we get home we are all tired and hungry. I am constantly looking for nutrious meals (that are not pre-made) that can be made in 30 minutes or less.
I would love a copy of this cookbook, I usually have about 20 minutes to get dinner ready too!
Looks great! I’m interested in a copy. Thanks!!
This cookbook sounds fantastic! I’d love to win a copy!
That cookbook sounds great. I have such limited time to cook at night!
This book sounds great!!
I love getting and trying new book nooks and would love a copy of ‘twenty dollar. twenty minute meals’.