What's for Dinner? Parmesan Chicken, Roasted Asparagus and Mashed Potatoes
Parmesan Chicken
ingredients
6 boneless skinless chicken breast
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 extra-large egg
1 1/4 cups seasoned dry bread crumb
1/2 cup freshly grated parmesan cheese, plus freshly grated parmesan cheese, extra for serving
unsalted butter
olive oil
method
Pound the chicken breasts until they are 1/4 inch thick--you can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate.
In a bowl (big enough to dip the chicken), break the 2 eggs and whisk them together.
On a second plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.
Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
Add more butter and oil and cook the rest of the chicken breasts.
Serve with extra grated Parmesan cheese, if desired.
Ina Gartner Recipe
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Mashed Potatoes
ingredients
3 lbs white boiling potato, peeled and quartered (or leave the skin on for a rustic mash and save some time, too!)
2 teaspoons kosher salt
1/4 lb unsalted butter
1/2-1 cup half-and-half
1/2 cup sour cream
1/2 teaspoon fresh ground black pepper
method
Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender.
Meanwhile, heat the butter and half-and-half in a small saucepan.
Drain the potatoes.
While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment.
With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper.
Mix until the potatoes are mashed but not completely smooth. Serve hot.
Ina Gartner Recipe
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Roasted Parmesan Asparagus
ingredients
This can be prepared with or without cheese.
2 1/2 lbs fresh asparagus (about 30 large)
2 tablespoons olive oil
1/2 teaspoon kosher salt or sea salt
1/4 teaspoon ground lemon pepper
1/2 cup freshly grated parmesan cheese or asiago cheese or romano cheese
2 lemon, cut in wedges for serving (optional)
method
Preheat oven to 400 degrees.
If the stalks of the asparagus are thick, peel the bottom half of each or break the bottom part off.
Combine all the ingredients, except the cheese, in a bowl.
After combining, arrange the asparagus on a parchment-lined baking sheet in a single layer.
Roast for 15 to 20 minutes, until tender.
Sprinkle with the cheese and return to the oven for another minute.
Serve with lemon wedges.
Ina Gartner Recipe
http://www.fortysomething.ca/2008/05/whats_for_dinner_parmesan_chic.php