These 3 recipes are all from Rachael Ray's Look + Cook. I don't push cookbooks, but I think this one is really great. I like that there are photos of each step in the cooking process, for us visual learners. Plus, I've probably made 10 or so recipes from this cookbook and every one was easy and delicious. (The matzo ball soup recipe did not come from this cookbook, LOL.) If you like to cook, this book is a keeper.
THE MISSION:
THE INGREDIENTS: For the chicken cutlets - 1.5 cups bread crumbs, 1/2 cup grated Parmigiano-Reggiano cheese, nutmeg, handful of fresh flat-leaf parsley leaves chopped finely, zest of 1 orange, 1 cup all-purpose flour, 3 eggs beaten, 4 small boneless skinless chicken breast halves, S&P, olive oil for frying.
For the salad - 2 seedless oranges, 2 seeded and diced yellow or orange tomatoes, 1 finely chopped sprig of fresh oregano (dried oregano works just fine), 1/2 small red onion chopped, 2 tablespoons of extra-virgin olive oil, 4 cups baby arugula leaves. (Note - This is enough for 4 servings - and it doesn't keep very well in the refrigerator - so if you're just cooking for 2 people, divide each item in the ingredient list in half.)
For the risotto - 1 quart chicken stock, 1 tablespoon extra-virgin olive oil, 1 small to medium onion finely chopped, 2 garlic cloves finely chopped, 1 cup aborio rice, zest and juice of 1 large lemon, 1/2 cup dry white wine, S&P, 2 tablespoons of butter cut into small pieces, 1/2 cup grated Pecorino Romano cheese, handful of shredded fresh basil leaves.
The risotto recipe says that the total cooking time for the risotto will be 18 minutes. To which I say, "Hey, Rachael Ray! In your dreams!" It always takes at least an hour and you really can't do anything else while you're cooking it. It needs 100% of your attention. So the husband handles the risotto and I take care of everything else. Let's start with the chicken.
Combine the breadcrumbs, cheese, nutmeg, parsley, and orange zest in a shallow bowl. Place the flour in a second dish and the eggs in a third, positioned between the flour and the bread crumbs.
I always use Panko bread crumbs when I make this recipe or chicken parmesan. I find that those bread crumbs stay really crunchy and hold up especially well. I've also learned that you want to make sure to season every layer whenever you fry something. So add S&P to both the flour and egg layers, too. If you happen to be short on an egg you can add a splash of milk to the eggs instead and it will work just as well.
Cut into the chicken and across horizontally to butterfly each piece open. Lightly pound the chicken between wax or parchment paper into 4 large, very thin cutlets. Season the cutlets with S&P and coat them with the flour, eggs, and bread crumb mixture. Heat 1/2 inch of frying oil in a very large skillet over medium-high heat. When the oil is hot, cook the cutlets for about 2 minutes per side, or until golden brown. Place cooked chicken pieces on a baking rack or paper towels to drain.
When breading the chicken, it's important to shake off any excess flour, egg mixture, or bread crumbs. If you don't, the fried chicken will be lumpy and heavy. I also use only one hand to bread the chicken. That way I always have a clean hand in case I need to grab something quickly. The above photo is of the first batch of breaded chicken frying in the pan.
I always place the fried chicken on a baking rack over a baking sheet. For one, if you choose to let the pieces drain on a paper towel then you chance losing some of the breading. Also, my trick to ensure that the chicken is cooked through, especially crispy, and hot whenever the risotto and salad is ready is to have an oven preheated to 250 degrees. Then whenever all the chicken is fried, I place it in the oven and forget about it until the rest of the meal is ready to go. And that's what I did last night. Now onto the lemon risotto!
In a medium saucepan, heat the stock and 2 cups of water over medium-low heat. In a risotto pot or large skillet with rounded bottom, heat the olive oil over medium to medium-high heat. Add the onions and garlic to the risotto pot and saute to soften for 3 to 4 minutes. Stir in the rice and add the zest of lemon, then heat the rice for 1 to 2 minutes before adding the wine and cooking to evaporate.
Here's where it gets fun...
A few ladles at a time, add the warm stock and stir for a minute each time to develop the starches (this will make the risotto creamy). Keep adding stock each time the pan starts to become dry at the edges.
When the rice is cooked to al dente, season with S&P, and stir in the butter, lemon juice, cheese and basil. Serve immediately.
Oh, it's so beautiful. Making risotto is a lesson in patience. It's really tough watching something cook for an hour that smells so delicious. When J says there's about 10 minutes left on the risotto's cooking time, that's when I get to work on the salad.
Peel and section the oranges and dice. Combine with the tomatoes, oregano, onion, olive oil, and S&P.
J got me some fancy-shmancy olive oils. One from Australia and one from Spain. We only use it on "special occasions." Last night was one of those. I never thought splurging on something like olive oil would be worth it but, boy, can you tell the difference between that and the stuff I get a quart of for, like, $9.
Gently mix in the arugula and serve immediately.
It was time to eat! We received some wonderful gift cards as wedding gifts and so I bought some "home-y" things that I had been wanting. So why not have a candlelit dinner with cloth napkins and place mats with a big bottle of wine on a Tuesday night?
I love date nights. Best part about having a date night in your own home? You get to eat dinner in your pajamas.
MISSION COMPLETE:
DEBRIEFING: Timing and patience is key with this meal. If you're not in the mood for spending a solid hour stirring a pot, skip the risotto. (Though you'll be missing out on something super, super delicious!) The chicken and salad are easy to make, quick, and tastey. I especially like to top the piece of chicken with the salad and eat them together. They really compliment each other.
Baby arugula is an interesting vegetable. It's bitter and tastes almost peppery. Worth a try. Mix it in with anything sweet or sour to add a bit of bite.
This meal is just one of those really comforting and satisfying ones. I could actually eat it every day. Okay, enough with the raving. Just try it!
Heading to WI this weekend to visit family before I'm a working girl. I see my dad's jambalaya in my future. And yours, too! I also have a recipe for Dreamy Oreo Brownies, so those will probably be the next 2 updates. Looking forward to it!
Cheers,
Rachel
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