Chicken cutlets with a cornflake-parmesan breading, from the NYT. Their recipe called for baking, but in a shocking departure from the usual comments from readers (who are always insisting on baking things instead of frying) I shallow fried them in the skillet. I thought they were pretty good, although the cornflake flavor wasn't as pronounced as I might like. To go with it I made linguini with lemony cream sauce with broccoli. Ice cream for dessert (our favorite brand, Tillamook, was on sale finally).
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