“In our every deliberation, we should consider the impact of our decisions on the next seven generations.” – Iroquois Indian saying
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
While going through stuff during our #stayathome time, we found a few interesting things to deliver to our son. We were careful to socially distance, but it felt good to see their family for a bit in their yard and garage last weekend. Our granddaughter showed us the bridge she designed that held more than 8 bananas, as well as the video she created showcasing it.
RECIPE OF THE WEEK
When John says to be sure to keep a recipe you know it’s a good one… especially if it’s Italian, which he doesn’t usually like. We worked together to make this recipe from Food Network Magazine. A few adjustments were made for COVID-19 items on hand and not on hand and personal preferences, but the original recipe is below. We made fresh breadcrumbs.
PERFECT CHICKEN PARM
FOR THE SAUCE
- 1/4 cup extra-virgin olive oil
- 8 cloves garlic, thinly sliced
- Two 28-ounce cans whole peeled San Marzano tomatoes, crushed
- 1 teaspoon dried oregano
FOR THE CHICKEN
- 1 cup flour
- 3 large eggs
- 2 cups breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon dried oregano
- 4 thin chicken cutlets (4-5 ounces each)
- Kosher salt and freshly ground pepper
- Vegetable oil, for frying
- Eight 1-ounce slices whole-milk mozzarella cheese
- Grated parmesan cheese, for topping
- Chopped fresh basil, for topping
FOR THE PASTA
- Kosher salt
- 12 ounces spaghetti or angel hair pasta
Make the sauce. Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2-3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
Meanwhile, make the chicken. Preheat the oven to 450 degrees F. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic or parchment and cover with another piece. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture., pressing to adhere on both sides. Transfer to a plate.
Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2-3 minutes per side. Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10-12 minutes.
Meanwhile, make the pasta. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the lable directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
Top the chicken with parmesan and basil. Serve with the spaghetti.
