Come cutlet with me next Wednesday, July 20 from 4-5:15pm ET! Cooks of all skill levels are welcome and our menu is vegetarian-friendly. $40 per Zoomer. Here is our menu:
Perfect Chicken (or Eggplant or Zucchini) Cutlets
Tomato and Crushed Olive Salad
Lemony Arugula with Shaved Parm
In my opinion, cutlets are a basic recipe everyone should have down pat. Well-executed, they are a meal that everyone loves no matter their age. Good ones are crackling crisp, moist and highly flavorful. The chicken cutlets and veg “cutlets” we’ll be making together are just that.
You can enjoy them in countless ways. Dipped in warm tomato sauce (or ketchup); slathered with marinara, showered with mozz and baked up as chicken or eggplant parm; served atop any green salad; or enjoyed as a fried chicken or veg sandwich in a soft bun with slaw and special sauce. Or you can eat them as we will, with a seasonal tomato salad.
The tomato and crushed olive salad is bright, fresh and acidic – three attributes that are needed to balance the richness of the breaded chicken (or veg). Any highly acidic salad pairs well – think an extra lemony arugula salad (which we’ll make last minute because I can’t help myself), a citrus and fennel salad, or mixed bitter greens with lemon-dijon vinaigrette and avocado.
Let’s be honest, cutlets are a labor of love. You slice, you pound (for chicken), you dredge, you cook….and then you’re left with….ONE thing? There is no way around the fact that you have to want to make your people happy when you embark on the project. Luckily, they freeze like a dream so you can make them once and enjoy them twice. We’ll be prepping a double batch so you’ll have the star of a second meal stored away in your freezer.
Register for the class here. I will approve your registration, and send you an invoice and more information about the class including a grocery list, our recipes and answers to common questions. If you can’t make it live, the recording will be made available to all registrants after the class.
HOPE I SEE YOU THERE!