And I make it a point not to do much cooking on weekends. Preparing for a marathon cooking day is always an exception.
So that gets you up to speed.
Dinner tonight is Parmesan Chicken Sticks...an Ina Garten creation. (Sidebar: I once told my mom that I want to be Ina Garten when I grow up. She told me I already am. BEST compliment ever!)
- 1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
- 1 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 cup seasoned bread crumbs
- 1/2 cup grated Parmesan
- Unsalted butter
- Good olive oil
- Bamboo skewers (6 to 10 inches long) or ice-cream sticks
Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.
So changes I will make. I actually have chicken tenders. I also have Locatelli Romano cheese in addition to parm. I will likely use a combo. Save with Panko and my regular Italian seasoned bread crumbs. And since we're both adults, I'll skip the skewers. In this episode of Barefoot Contessa, Ina was cooking for a family with 2 young daughters. I will also make my gravy and a side of spaghetti. Josh can't have chicken parm in any form without a side of spaghetti.
So that's what I'm making tonight. How about you?