Tuesday, January 02, 2007

Back to Quick and Easy

It's another year of cooking for yourself. So after weeks of holiday meals and special desserts, etc., I thought it might be nice to start off the new year with a recipe for a quick and easy weeknight dinner for yourself or a dinner for two. Mushrooms are plentiful right now and my local Safeway was selling baby bellas (a.k.a. crimini) so I picked up a box and made this simple pork dish. I paired the pork (made into a cutlet with the bread crumbs) with sage and a Madeira sauce, all blending in the sliced baby bellas. I think this is a hearty dish that's nice for the winter, and so easy to make. Enjoy!

2 comments:

Anonymous said...

How would this work with chicken?

-- Tim

Chef Ben said...

Hi Tim --

Substituting with chicken is a great idea. Here are a couple of thoughts:

1) To make the breaded chicken, make sure you start with two pieces of thinly sliced boneless chicken breasts. Many grocery stores have already started selling breasts that are cut thin for you. Again, the thin idea is just to make it quicker and easier to pan-fry your meat. Another traditional method is to place the chicken breast between Saran wrap (cellophane) and pound the hell out of them to make it uniformly flat. Then bread the chicken and fry away!

2) I feel sage is a really earthy herb, with a heavier taste that matches nicely with pork and beef. Not so much with chicken. So you might want to consider substituting with another herb like basil or thyme that'll blend with the chicken, Madeira wine and mushrooms. Or you might just drop the sage and let the shallots and mushroom highlight the chicken. In that case, be sure to serve your chicken dish with a side of greens like sauteed broccoli rabe to give more color to the dish.

Thanks for your question, and good luck cooking!