This is sure to be my most tasteful post ever.
Quick update. My drains are out, I’m showered, and dressed in real clothes that aren’t designed for post-ops. Finally, I’m of a suitable appearance for blogging. (I didn’t think there was a minimum requirement for one’s appearance when it came to blogging, but as blogging is reflective of one’s state of mind and/or body at that moment, it would be wise to note the correlation. “If I’m incapable of dressing myself, then I’m unlikely to be fit for blogging” is a good rule of thumb.)
I weaned myself off of the Percocets last week on Day 1 of my period so you can imagine what a laugh a minute that was. It was kind of an emergency situation, though, as I alluded to in my previous post. Husband had been so kind as to purchase some Senna early on to facilitate certain things (turns out the much-lauded Senokot had been conveniently pulled off the shelves for some reason, but luckily he found a guerilla generic brand). Then, my mom arrived with every other weapon outlined in the comment section. So, you see, your comments really can make a difference! I can’t tell you what worked or what didn’t work, but the 12-day standoff recently resolved itself in a series of skirmishes that began and ended within 24 hours, so let’s leave it at that.
So, let’s talk about something else. And let’s have that something else not be my breasts, either, for a refreshing change of pace. Here’s what one of our wonderful neighbors brought for dinner the other night. A big platter of breaded chicken cutlets (with marinara sauce), which seemed highly appropriate not to mention delicious. This is how you know you moved into the right neighborhood!
Breaded Chicken Cutlets
8 boneless chicken breast halves
6 large eggs
2 Tbsp. milk or water
¾ cup Parmigiano-Reggiano or Romano cheese, divided
¾ cup all-purpose flour
3 cups plain dried bread crumbs
3 Tbsp. olive oil (or more)
3 Tbsp. butter (or more)
1½ cups marinara sauce (see recipe below)
1½ cups mozzarella cheese, if desired
Rinse chicken breasts under cold running water, pat dry with paper towels, and trim. Holding the knife parallel to the cutting board, cut breasts in half to thin them out. With meat between parchment or wax paper, pound gently with a meat mallet to reach an even ¼-inch thickness. Season with salt and pepper.
In a medium bowl, beat the eggs, water, and ½ cup of the cheese. One at a time, dredge the flattened chicken breasts in flour, then the egg mixture, then the bread crumbs. Refrigerate breaded cutlets for 30 minutes to set.
Line a baking sheet with paper towels. Place a large skillet over medium-high heat. Warm 1 Tbsp. of butter and 1 Tbsp. of olive oil until hot. Add cutlets, a few at a time, until bottom is golden-brown and crusty. Turn and cook the other side. Remove and drain on paper towels.
Serve topped with marinara sauce and extra cheese or, for Chicken Parmesan, preheat oven to 350°F. Add a thin layer of marinara sauce to the bottom of a large pan. Place cutlets on top, spoon another thin layer of sauce on top, and sprinkle with cheese. Heat in the oven 10 minutes until cheese has melted.
2 28-ounce cans whole Italian plum tomatoes and their juices
3 Tbsp. extra-virgin olive oil
3 cloves garlic, minced (about 1 Tbsp.)
6 leaves fresh basil, sliced
¼ tsp. freshly ground pepper
½ tsp. salt
1 tsp. sugar (if needed)
Coarsely chop the tomatoes into ¼-inch dice by hand or food processor. In a large skillet, heat 2 Tbsp. olive oil until shimmering. Add garlic and stir until it just turns golden, about 2 minutes. Without letting the garlic burn, quickly add the tomatoes and their juices, half the basil, and the pepper. Cook uncovered on medium heat for about 1½ hours, stirring every 5 to 10 minutes so sauce doesn’t scorch. Sauce is done when you drag a spoon across the center of the pan and no liquid seeps back into the trail. Add remaining 1 Tbsp. olive oil, season with additional salt and pepper (and sugar, if necessary), and add remaining basil leaves.
Source: Adapted from Cooking with Grace by Grace Pilato. Thanks, Linda!