This recipe brought me back to my childhood – this was one of my most favorite recipes. True comfort food!
4 chicken breasts, sliced very thin
1/4 c. capers, drained and patted dry
1/2 lb. asparagus, trimmed and cut into 2″ sections
1 large egg, beaten
1 c. fine breadcrumbs
1/2 c. finely grated Pecorino cheese
1/4 c. chicken broth
1 T. Dijon mustard
In a large fry pan, heat some olive oil. Place the capers and cook them until crisp (about 5 minutes). Remove the capers to a paper towel lined plate and set aside.
In the same pan, add some more olive oil. Add the asparagus and cook until tender crisp. Mix the chicken broth and mustard together and add to the asparagus. Cook until the liquid is almost all absorbed. Remove the asparagus and set aside. Clean the inside of the pan.
Place the beaten egg in a shallow dish. Mix up the breadcrumbs, cheese, garlic powder, salt and pepper in a bowl and put it on a piece of wax paper. Season the chicken breasts with salt and pepper. Take each breast and pass it in the egg. Then pat it into the breadcrumb mixture.
In the same frying pan, heat some oil. Add the coated chicken breasts and cook until golden on both sides and cooked inside.
Plate them and top them with the crispy capers and asparagus.
This was a great, simple, healthy way to cook up some fish!
1 c. breadcrumbs
1 c. cornmeal
2 t. seasoning salt
2 t. garlic powder
1/2 t. cayenne pepper
6 codfish fillets
2 large eggs, slightly beaten
In a small bowl combine the breadcrumbs, corn meal, salt, cayenne, and garlic powder. Put this mixture on a flat plate.
In another plate, add the eggs.
Dredge the fish fillets first in the breadcrumb mixture and then run it through the eggs. Fry the fish on the stove in some olive oil until they are browned on both sides.
Turn down the heat and cook through. Serve with lemon wedges if desired.
This was easy and a good quick meal!
2 chicken breasts, sliced in half
1/2 c buttermilk
Chili paste, to taste
Red pepper flakes
Preheat the oven to 400.
Mix the buttermilk and chili paste together in a shallow bowl.
In another container, mix the breadcrumbs with the parmesan cheese, salt, pepper, and red pepper flakes.
Dip the chicken breasts in the buttermilk and then in the breadcrumb mixture.
Place the chicken breasts on a greased baking sheet.
Put them in the oven for about 25 minutes or until golden brown.
This was an excellent way to enjoy brussel sprouts! They hardest part was having the time to do this!
1 lb. brussel sprouts, cut in half
1/4 c. breadcrumbs
1/2 c. grated parmesan cheese
Salt, pepper, and garlic powder to taste
Preheat the oven to 400. I used my oven on convection mode – it seems to cook them more evenly and quicker.
Combine all the ingredients in a bowl.
Place the sprouts in a foil covered baking sheet.
Cook for about 40 minutes, or until done (check it at 30 minutes).
I don’t think I’ve ever had sand dabs even though I’ve seen them many times on menus. They happened to become available at my weekly local online market and so I decided to give them a try. They were absolutely delicious, even though a bit intimidating since there was a spine to take care of. Luckily when it was cooked, the spine came out really easily.
2 lbs sand dabs
1 egg, beaten & seasoned
1 c. breadcrumbs
Dip the sand dabs in the egg and then coat them in breadcrumbs.
Heat the butter in a frying pan until it stops bubbling.
Add the sand dabs and brown them well on both sides.
Remove to a plate and carefully remove the spine (it should all come out in one piece).
Serve with some lemon wedges.