Perfect Quick Meal: Lemony Chicken Milanese with Arugula Salad

Thanksgiving is probably one of the foodiest days of the year as the entire tradition revolves around good eats and lots of it. Some meals are planned weeks in advance and all of the focus is on Thursday. Turkey Day (or for our family this year, Chicken and Pork Roast day!). Sadly, there has been little thought, at least on the cooking shows or in magazines, to the day BEFORE Thanksgiving.

With company arriving and the start of meal preparation, the day before Thanksgiving can be hectic with little thought to the meal served that night. Usually, we order out for chinese or pizza.

Not this year.

I found a perfect recipe for the night before Thanksgiving that simple, flavorful and always a crowd pleaser. Lemony Chicken Milanese is bright from the lemon juice, peppery from the arugula and has that satisfying, seasoned crunch of breaded, sautéed chicken. It is a wow dish that will please arriving company still miffed from TSA pat-downs and body scans.


*garnished with tomatoes and grated Parmesan cheese

Lemony Chicken Milanese with Arugula Salad
Adapted from recipe at epicurious.com


Ingredients
4 boneless, skinless chicken breast halves
2 large eggs
1 1/4 cups panko (Japanese breadcrumbs)
Seasoning Salt
Pepper
Garlic Salt

4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice, divided
2 cups (packed) baby arugula leaves (about 2 ounces)

Directions
Using meat mallet or rolling pin to tenderize and flatten chicken. Whisk eggs in medium bowl to blend.

Season chicken to taste on both sides. Dip chicken in beaten eggs; turn to coat. Dredge in breadcrumbs, coating completely.

Heat 3 tablespoons oil in large nonstick skillet over medium heat. Add chicken and sauté until golden brown and cooked through, about 5 minutes per side. Transfer chicken to plates; sprinkle with 1 tablespoon of lemon juice. Toss arugula with remaining 1 tablespoon oil and remaining lemon juice, season lightly with salt and pepper.  Mound arugula salad ontop of chicken breasts, garnish with tomatoes and a bit of grated parmesan if you like, and enjoy! 

Happy Thanksgiving!

Chicken and Mushroom Ragu with Pasta

It seems like everyone is on the search for quick dinners that require little time at the stove yet produce bold flavors on the plate, especially in a summer that seems to have no intentions of surrendering to fall. After catching a nasty summer cold that had me out of the kitchen for more than a week, I am more serious about embracing vegetables, fruits and lighter fare.

I discovered a delicious dish that is not only comes together quickly, it is flavorful and rustic. It also combines ingredients I love—chicken, arugula and pasta—with a few that I'm learning to love—mushrooms and tomatoes. Fortunately, with beautifully sweet San Marzano tomatoes and mushrooms chopped fine, I cleaned my plate and went back for seconds.




Chicken and Mushroom Ragu
Adapted recipe by Maggie Ruggiero


Ingredients


4 ounces shiitake mushrooms, finely chopped

3 garlic cloves, finely chopped

¼ cup extra-virgin olive oil

1 1/4 pounds skinless boneless chicken thighs, cut into 1-inch pieces

1 medium leek, rinsed and finely chopped

1 teaspoon dried rosemary, divided

3 tablespoons balsamic vinegar

1 (28-ounce) can dice tomatoes in juice, preferably San Marzano

3 cups of baby or wild arugula

½ pound of your favorite pasta, cooked al dente



Directions

Finely chop mushrooms and garlic. Set aside.

Finely chop leek. Set aside.

Cut chicken into 1-inch pieces.

Place a 10-inch skillet over medium-high heat add ¼ cup of olive oil. When oil is hot, add chicken. Season with salt, pepper and ½ of the dried rosemary. Cook, stirring occasionally, until chicken is slightly golden brown, about 5 minutes. Remove from skillet with a slotted spoon into a bowl.

Reduce heat to medium and add onions to pan. Cook, stirring occasionally, until soft, about 3 minutes. Add mushrooms, garlic and remaining rosemary. Season lightly with salt and pepper, stirring often, until vegetables begin to brown, about 4 to 5 minutes.

Add balsamic vinegar and cook until evaporated. Add tomatoes and juice. Use your spoon to break up tomatoes. Reduce heat to low and simmer until mixture thickens slightly, about 15 to 18 minutes.

Finally, add arugula to sauce, stir, and cook until wilted, about 2 minutes.

Serve with over your favorite pasta and a bit of grated parmesan.

The Ultimate Grilled Cheese...Bon Appetit!

Sometimes, I see random ingredients and get inspired.  That happened a few weeks ago, after I quietly mocked the cliched New Year's Resolution to lose weight by purchasing a wedge of double cream brie.  I originally was going to plop the brie on toasted piece of challah and enjoy, but then I saw lunchmeat and arugula and I got an idea.  I think it's the best idea I've ever had. 

This sandwich is goopey and messy and definitely not healthy.  It is, however, rejuevenating for the tastebuds and the soul, especially on a miserable winter day. 

My mother, who has been asking me to make her a decadent grilled cheese, gives this one 4 stars.  Mission accomplished. 







Ingredients

1 piece Thin Cut Steak

3 to 4 slices of Double Cream Brie, rind removed

Baby Arugula, washed

2 1/2-inch thick slices of Challah Bread

Butter for bread

Seasoning



Season steak as desired. My go-to seasonings are Lawry’s, Garlic Salt and Pepper. Tenderize lightly with rim of saucer. Let sit while you heat up a skillet over moderately high heat until very hot. Drizzle with olive oil. When oil is hot, add steak. Cook until browned, about 2 to 4 minutes per side, depending on thickness and size of steak.

When steak is done, cover in aluminum foil and let it rest for at least 10 to 15 minutes. Wipe out pan.

Once steak has rested, slice against the grain into thin strips or even bite-sized cubes. Butter each slice of bread. Place two slices of brie on unbuttered side of bread, spreading the cheese with your fingers to cover edges. Add steak, pressing firmly into cheese and place into hot pan over medium heat buttered side down. While first slice cooks slowly, repeat building process with last piece of cheese and handful of arugula. Assemble sandwich in pan.

When bread is golden brown and cheese is melted, turn over, squish entire sandwich with spatula, and repeat process.

Enjoy immediately!

Notes:

*I have tried this recipe with steak and sliced turkey and roast beef from the deli and it is awesome both ways. I tried it with the steak as a nod to the February cover of Bon Appetit. I definitely planned to do this before I saw the cover.

*If you’re a vegetarian, this sandwich is just as wonderful with just cheese and peppery arugula.

*Finally, cheese should be close to room temperature or it will not melt as easily.  If that happens, just pop the entire sandwich in the microwave.