Wow, yet another recipe from The Splendid Table's Weeknight Kitchen. For those of you who are new around here, The Splendid Table, a weekly show about food on NPR, puts out a newsletter with an easy week night recipe once a week. You can go here and sign up if you're interested.
This weeks recipe was Crispy Chicken Cutlets on a Heap of Spring Salad. I don't really think I make cutlets but more of chicken strips. I was very worried when I first began breading these because they seemed to have an abnormal coating, but once I started frying each juicy strip on chicken I realized they would be wonderful. The chicken strips were extremely crunchy, moist, and tender. The buttermilk added a tang that eggs alone would not have had. I will use this method next time I want chicken strips. As for the greens, I just used bib lettuce and romaine. A tiny package of arugula is very expensive, so I wasn't about to use that as my primary green. I didn't add the dill either, but I chopped up some parsley in the lettuce. I started added herbs to salads last year, and I really like the flavor it adds. The dressing for this salad is extremely versatile with the herbs as well. I had rosemary instead of tarragon, so that's what I used. I would have like a thicker dressing, so next time I may add some arrowroot powder to thicken it. The dressing would make a great dip or sauce on fish.
No comments:
Post a Comment