30-minute supper February 10, 2012Posted by Peeps in Cook's Country, Cooking, Food, random stuff.
And here I am once again talking about something we found in Cook’s Country magazine.
I know, I haven’t talked about much else lately. But nothing much happens at my job that’s worth sharing and I don’t go out all that much. Besides, maybe the Cook’s Country people will notice me and thank me for all the bragging I’ve done on their behalf.
Every issue of Cook’s Country has two pages of recipe cards in it that you can detach and keep. They don’t delve into how they made it work, it’s just a recipe. They call them 30-Minute Supper cards.
Sadly, we mostly ignore them. But while trying to figure out what to do with some chicken we had pulled out to thaw, we recalled one from the most recent issue that looked promising. The recipe was for Spanish Chicken Cutlets with Yogurt Sauce. Sounds like a plan to me.
In a bowl combine one and a quarter cups of yogurt, two teaspoons of smoked paprika, half a teaspoon of salt and a quarter teaspoon of pepper. Reserve half a cup of the yogurt mixture.
Put a cup and a half of panko bread crumbs into a shallow dish.
Pat four chicken breast cutlets dry on paper towels then season with salt and pepper.
Dunk each chicken breast into the yogurt mixture and then into the bread crumbs.
Once all of your chicken is coated, heat two tablespoons of olive oil in a large non-stick pan until shimmering.
When oil is hot, place two chicken breasts in the pan and cook over medium high heat until golden brown, about four minutes per side.
When the first two chicken breasts are done, place on a wire rack set into a sheet pan and place in a 200 degree oven to keep warm. Wipe out the pan with paper towels and heat two more tablespoons of oil to cook the last two chicken breasts.
Once the second batch of chicken is done and is in the oven keeping warm, wipe out the pan again with paper towels and add two more tablespoons of oil. Once it’s hot, add two cloves of garlic that have been minced. Cook for thirty seconds than remove from heat and allow to cool for a couple minutes.
Add the cooled garlic oil and two tablespoons chopped fresh parsley to the reserved yogurt and stir to combine. And your sauce is now ready to be served on the chicken.
We served this with rice and a salad. And it was mighty good. The sauce by itself was a little assertive. But paired with the breaded chicken, it worked beautifully. It wasn’t even bad reheated the next day for lunch.
There’s a bunch of good stuff in the February/March issue of Cook’s Country. Go out and get a copy. Spoil yourself. You can thank me later.