I'll share my recipe, if you'll share yours, March 11, 2012

12 years ago

Southern Fried Chicken Cutlets with Black-Pepper Honey

Frying is often deemed a bit daunting for the home cook, but there's no reason why. In this recipe, tender, buttermilk-marinated chicken cutlets cook quickly and absorb very little oil. The result is crisp, well-seasoned chicken, enhanced by a sweet-and-spicy sauce made with just two ingredients.

Ingredients

4 (1 3/4 pounds) boneless, skinless chicken breast halves

Canola or vegetable oil, for frying

Coarse kosher salt and freshly ground pepper

2 cups all-purpose flour

1 1/2 cups buttermilk

1/4 cup honey

1 tablespoon Dijon mustard

1/2 teaspoon finely ground black pepper

Several dashes hot sauce, such as Tabasco

Yield: 4 Servings

directions

Halve chicken breasts crosswise so you have 8 cutlets. Place each cutlet between two pieces of plastic wrap and gently pound thicker areas to uniform thickness. Season cutlets on both sides with salt and pepper.

In a large, nonreactive bowl combine buttermilk, mustard, 1/2 teaspoon salt, a pinch of black pepper, and several dashes of hot sauce; mix well. Place chicken cutlets in buttermilk mixture, stirring to coat each piece. Place in refrigerator and marinate 10 minutes.

Meanwhile, heat oven to 200 degrees and place a rack on a rimmed baking sheet. Pour enough oil into a 12-inch, heavy-bottomed skillet (preferably cast iron) to measure about 3/4 inch deep, and begin heating over medium high. In a shallow dish, combine flour. 1/2 teaspoon salt, and 1/8 teaspoon pepper. In a separate small bowl, combine honey and 1/2 teaspoon finely ground black pepper; set aside.

When oil reaches 360 degrees, remove 4 chicken cutlets from buttermilk marinade and coat well in seasoned flour mixture. Carefully place cutlets in hot oil and cook, turning once until they are dark golden brown on both sides and just cooked through, about 6 minutes total. Use a slotted spatula to remove finished cutlets to rimmed baking sheet to drain; sprinkle with salt. Keep finished cutlets warm in the oven. Repeat frying process with remaining cutlets. Serve finished cutlets drizzled with black-pepper honey.

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Comments (4)

Marilyn Sue McClintock
12 years ago
Kentucky Butter Cake

Ingredients:
3 cups unbleached all-purpose
flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk or 1 cup sour cream
1 cup butter
2 teaspoons vanilla extract
4 eggs
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

4. To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

From The Busy Bee Keepsake Collection

Sue
Jasdip
12 years ago
Creamy Herbed Pork Chops (The MILK cookbook)

4 pork chops
2 small onions, sliced
2 tbsp flour
1 1/2 cups flour
salt and pepper
1/2 tsp dry sage or 1 tbsp chopped fresh sage
1/2 tsp dry thyme or 1 tbsp chopped fresh thyme
nutmeg to taste

Place pork chops in a cold skillet over medium high heat. Brown chops on each side and reduce heat. Add onion slices and 1 tbsp water. Cover and cook over low heat until chops are completely cooked, 15 minutes. Remove to warm platter.

To 2 tbsp pan drippings, add flour and blend until smooth. Over medium heat add milk, stirring constantly until gravy thickens and boils. Blend in salt, pepper, herbs and nutmeg. Simmer 2 minutes and pour over pork chops.
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I'll share my recipe, if you'll share yours, March 20, 2012
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This is a steak and asparagus salad. The reviews all gave it 5 stars. You can use whatever greens you have on hand, and the Asian vinaigrette would be delicious on other Asian salads and as a marinade. Grilled Steak and Asparagus Salad (Fine Cooking) 1/2 Tbs. black peppercorns 1 tsp. coriander seeds 1 tsp. fennel seed Kosher salt 1 lb. thick-cut New York strip steak 1-1/2 Tbs. olive oil 1 lb. thick asparagus, trimmed Freshly ground black pepper For the vinaigrette 3 Tbs. lower-salt chicken broth; more as needed 2-1/2 Tbs. hoisin sauce 2 Tbs. olive oil 2 Tbs. white wine vinegar 1-1/2 tsp. reduced-sodium soy sauce 2 tsp. minced fresh ginger 1 tsp. Dijon or Chinese mustard 1 tsp. minced garlic Kosher salt and freshly ground black pepper to taste For the salad 4 cups upland cress or watercress 1 large mango, peeled and slivered into thin wedges, or 2 large navel oranges, peeled and sliced into thick rounds 1/2 small red onion, thinly sliced and soaked briefly in ice water Daikon or radish sprouts for garnish (optional) Prepare the steak and asparagus Put the peppercorns, coriander, fennel, and 1/2 tsp. salt in a spice grinder and grind to a fine powder. Coat the steak with 1/2 Tbs. of the olive oil and then the peppercorn mixture. Set aside for at least 30 minutes and up to 1-1/2 hours. Toss the asparagus with the remaining 1 Tbs. of olive oil and season with salt and pepper; set aside. Make the vinaigrette In a blender, combine all of the ingredients and pulse 2 or 3 times to mix, adding more broth if necessary to achieve a silky consistency. Prepare a high gas or charcoal grill fire. Grill the steak until nice grill marks form, about 5 minutes. Flip and cook the steak on the second side until an instant-read thermometer inserted in the steak reads 125F for rare, about 4 minutes. Remove the steak from the grill and put on a cutting board. Tent with foil to keep warm. Let the meat rest while you grill the asparagus. Spread out the asparagus on the grill and cook, turning a couple of times, until crisp-tender, about 5 minutes. Arrange the asparagus, cress, and mango on 4 plates or a platter. Thinly slice the steak across the grain and arrange over the salad. Drizzle with the vinaigrette and garnish with the red onion and daikon sprouts (if using).
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12 years ago
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1/2 cup frozen green peas
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1 cup milk
1 stick melted butter
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patti43
12 years ago
It's a gloomy, chilly day here and if I had all the stuff, I'd make this today!

SAUSAGE AND KALE SOUP (Inspired Taste)

1 tablespoon olive oil
1 tablespoon butter
1 onion, cut into thin half moons
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
8-ounce package cooked chicken sausage, cut into bite-size pieces
4-5 small potatoes, cut into 1/4-inch slices
1 large tomato, roughly chopped
4 cups chicken stock
2 cups torn kale leaves, stems and stalk removed
1/4 cup milk
1 cup packed fresh spinach leaves
salt and pepper to taste

Heat olive oil and butter in a large Dutch oven or pot over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic, red pepper flakes and chicken sausage then cook until the sausage begins to brown, about 2 minutes.

Add potatoes, tomatoes and stock. Bring to a simmer and cook 5 minutes then add kale and cook another 10 minutes until wilted and the potatoes are tender. Remove from heat, add milk and stir in fresh spinach leaves. Season to taste with salt and/or pepper then serve immediately. Serves 4.

I'll share my recipe, if you'll share yours, March 11, 2012

Comments (4)

Marilyn Sue McClintock

Jasdip

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glenda_al

patti43

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