RECIPE TIME! ARE YOU NOT EXCITED?!
Okay, this is something that I didn’t cook. That’s right, I didn’t even cook this stuff. It’s someone else’s cooking and it’s SO GOOD that I have to blog about it anyway. Dad whipped this up sometime over the holidays and I just now wrested the recipe(s) away from him. I have to share! He’ll understand one day.
Oh, one last thing before I get into this – I do not, as a rule, enjoy eggplant. I mean, if someone makes it I’ll eat it, but I certainly wouldn’t cook it myself, and I can’t even imagine paying a restaurant to cook it for me. Having said that, this is an eggplant recipe that I fully intend to duplicate at some point in the near future. That’s how good it was.
But first, the chickie-bawk.
Lemon-caper chicken
1 1/2 lbs chicken breast tenderloins, each beat nice and flat
1/3 cup all purpose flour
1/2 tsp salt
1/2 tsp pepper
3 tbsp butter, divided
1 tbsp olive oil
1/2 cup dry white wine or vermouth
3 tbsp lemon juice
2 tbsp chopped Italian parsley
2 minced garlic cloves
2 tbsp capers
garnish: lemon wedges, parsley
1.) Cut chicken into 1/2 inch thick slices (if necessary). Place between waxed paper and flatten with meat mallet until 1/8 inch thick.
2.) Dredge chicken in combined flour, salt, and pepper.
3.) Melt 2 tbsp butter with oil in skillet over medium high heat. Cook chicken in batches; about 1 1/2 mins. on each side or until golden.
4.) Remove and keep warm.
5.) Deglaze skillet with remaining butter, wine, and lemon juice. Cook 2 minutes or just until heated through.
6.) Stir in parsley, garlic and capers; heat through.
Spoon over chicken. Add garnish if desired.
And now the faboo eggplant. I’m not gonna tell you where Dad got the recipe. Think space aliens, think Italian grandmother, think creative burst of inspiration, think dusty old magazine … think whatever you want. It’s his secret, not mine.
The First Eggplant of Which I Have Intentionally And Emphatically Had Seconds
1 cup Italian-style bread crumbs
1/2 cup grated Parmigiano-Reggiano
3 tablespoon sesame seeds (I used toasted)
2-3 tablespoons olive oil
1.) Preheat oven to 400
2.) Combine ingredients and place in shallow bowl
1/2 cup all purpose flour
2 eggs beaten with a splash of water
1 large firm eggplant, thinly sliced
3.) Dust the eggplant slices in the flour, then dip in the egg mixture.
4.) Press into the breadcrumb mixture.
5.) Arrange eggplant on a large nonstick cookie sheet and bake in the center of the oven until golden all over, 15 to 17 minutes. (no need to turn or broil)
While the eggplant was baking Dad sauteed some garlic in olive oil and added that to some store-bought bruschetta and heated it all up in a little saucepan. Man, was that ever awesome.
So!
Go and create, my children, go and create. You will not be disappointed.
1 Comment so far
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i do not deserve it, but i am going to enjoy this recipe asap. 🙂
Comment by liz January 10, 2007 @ 9:42 pm