INA’S GARDEN RECIPES
P A R M E S A N C H I C K E N
Copyright
2 0 0 2
,
Barefoot Contessa
Fam ily Style,
C larkson/Potter Publishers,
all rights reserved.
PREP:30MIN. COOK:4MIN.
6
skinless, boneless chicken breasts
i
cup all-purpose flour
1
tsp. kosher salt
!/2
tsp. freshly ground black pepper
2
extra-large eggs
1V4
cups seasoned dry bread crumbs
' / 2
cup freshly grated Parmesan cheese,
plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
Lemon Vinaigrette,
right
1. Pound chicken breasts until they are
l/4
inch thick. You can use either a meat
mallet or a rolling pin (see box,
top right).
2.
Com bine the flour, salt, and pepper
on a dinner plate. On a second plate, beat
the eggs w ith
1
tablespoon of water. On a
third plate, combine the bread crum bs
and l/2 cup grated Parmesan cheese. Coat
chicken breasts on both sides w ith flour
mixture, then dip both sides into egg
m ixture and dredge both sides in bread
crum b mixture, pressing lightly.
3. Heat
1
tablespoon of butter and
1 tablespoon of olive oil in a large saute
pan and cook
2
or
3
chicken breasts on
m edium -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. Toss the salad greens with
Lem on Vinaigrette. Place a mound of salad
on each hot chicken breast. Serve with
extra grated Parmesan,
m a k e s
6
s e r v in g s .
EACH SERVING
638
cal,
34
g fa t (8 gsat. fat),
174
mgchol,
1,158
mg sodium,
3 7
gcarbo,
3
gfiber,
4 6
gpro. Daily Values:
22
% vit.A ,
21
% vit. C,
18
% calcium,
24
% iron.
L E M O N V I N A I G R E T T E
1/4
cup freshly squeezed lemon juice
(2 lemons)
V i
cup good olive oil
V2
tsp. kosher salt
V4
tsp. freshly ground black pepper
In a sm all bowl, w hisk together the lemon
juice, olive oil, salt, and pepper.
R A C K O F L A M B
Copyright
200 1
,
Barefoot Contessa
Parties!,
Clarkson/Potter Publishers,
all rights reserved.
PREP: 1 5 MIN. ROAST:20MIN. MARINATE:! HR
1V2
Tbsp. kosher salt
2
Tbsp. minced fresh rosemary
3
garlic cloves, minced
V
2
cup Dijon mustard
1
Tbsp. balsamic vinegar
2
racks of lamb, “frenched” (see
box, right)
1. In bowl of a food processor fitted w ith a
steel blade, process the salt, rosemary, and
garlic until they’re as finely m inced as
possible. Add the mustard and balsam ic
vinegar and process for 1 minute.
2. Place the lamb in a roasting pan w ith the
ribs curving down, and coat the tops with
the mustard mixture. Allow to stand for
1 hour at room temperature.
3. Preheat oven to
4 5 0
°F.
4. Roast lamb for exactly
20
m inutes for
rare or
25
minutes for m edium -rare.
Remove from oven and cover with
alum inum foil. A llow to sit for
15
minutes,
then cut into individual ribs and serve.
MAKES
6
SERVINGS.
EACH SERVING
386
cal,
33
g fa t (
17
gsat.
fat),
84
m gchol,
1,969
mg sodium,
1
gcarbo,
Ogfiber,
16
gpro. Daily Values:
1
% vit. C,
2
% calcium,
9
% iron.
Togetthin pieces of chicken forthe
Parmesan Chicken, place one or two
chicken breasts at atime in a resealable
plastic bag (do not seal). Usingthe flat
side of a meat mallet or a rolling pin,
pound chicken lightly until V4 inch thick.
Frenching is the techniqueof cutting
meat away from the top of a rib or chop
before cooking to expose part of the
bone. Askyourbutchertotrim and
french the rack for you. If a butcher is
unavailable, follow these steps for
presentation-worthy chops:
Remove the thick layer of fat from
bone side of rack by pulling it away with
your hands and usinga thin sharp knife
to cut through the end as shown,
below
left;
discard. (Bits of lean meat within
the fat layer can be frozen for soup.)
Remove meat between the ribs to 1 to 2
inches of the eye of the meat by cutting
down and up alongthe bones. Scrape
remaining bits of meat from the bone.
I S
1
T
Since racks of lamb vary in size, a meat
thermometer is a useful tool to have
on hand for checking doneness: 135°F
for rare and i45°F for medium-rare.
Insert thermometer at least 2 inches
into the center of the meat, away from
the bone. If you prefer medium, cook
to i6o°F, loosely coveringthe rack
with foil if it becomes too brown.
1 7 2 MARCH 2009 BETTER HOMES AND GARDENS
