Yesterday I decided, in the words of my sister, to fore-go the usual greasy 4th of July fare. I settled on a menu of sauteed boneless chicken breast cutlets, Italian beans with ground Italian sausage and hot peppers, spinach sauteed with garlic, fresh kale sauteed with olive oil and balsamic vinegar, fresh crusty bread and fried skillet potatoes. We also had salad with oil and vinegar and fresh tomatoes from our garden.
While preparing the chicken cutlets, I thought it would be a good idea to not only sautee them in oil but to add a little butter as well. I dipped them in egg and Vigo Italian bread crumbs and got them all prepared. I added my butter to the oil and fried away--they smelled so good! After draining them, I wanted to keep them warm until dinner time so I fetched a covered casserole dish. I thought, "Why not butter this dish so that the cutlets will stay nice and moist?" So I did! Well, let me tell you, those were the best chicken cutlets I've ever made or eaten- my husband and guests agreed.
So today while cooking, I've added some butter here and there and everything smells so good and looks so pretty! Except for the hardening of the arteries that may ensue, I think I am on the Paula Deen path to butter happiness!!
1 comments:
Did you know that Kale is the new Broccoli Rabe?
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