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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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I love quick, fresh meals!! 20 minutes is the perfect amount of time in the kitchen for me.
With a new baby in the house, quick recipes are currently essential!
This chicken looks fabulous! Love a crispy chicken dish, especially one that’s easy/quick to prepare! Sounds like a great cookbook. 🙂
Would be a wonderful addition to my cookbook collection!
This sounds wonderful–would LOVE a new cookbook!
Fast and healthy meals sound great! I would love a copy of this cookbook!
Would love another cookbook for my collection!
This recipe looks great and the twenty dollar. twenty minute meals cookbook looks intriguing too!
Can’t wait to give this recipe a try-and the cookbook looks great too!
Would love to win the book!
[…] e Pepe from Matt at Matt Bites Breaded Chicken Cutlets with Pea Salad from Catherine at Weelicious Zucchini Ribbon Salad from Sarah at Edible Living Mustard Greens […]
I would love a copy of this book! Sounds perfect for our family!
Pea tendrils sounds like a challenge to find.
This sounds great. I would love to have the Cook book because 20 minutes is about all I have at night 🙂
I want it!!!
Definitely want to try this, I’m going to cross my fingers the farmers market has pea tendrils but if not I’ll use another green! Would love a copy of the cookbook too, I’m a cookbook addict!