Chicken Cutlets With Braised Purple Cabbage

25 11 2014

Cooked cabbage was never a favorite of mine. But I’ve come to enjoy it, especially in a braised preparation. This is a fairly easy dinner, packed with delicious fall flavor and better yet, it’s oh so pretty to look at!

Chicken Cutlets With Braised Purple Cabbage

The following serves 2 (compliments of This Girl’s Gotta Eat with inspiration from Food Network Magazine):

  • Olive oil
  • 1 small onion, chopped
  • Kosher salt
  • Red pepper flakes
  • 1/2 medium head purple cabbage, sliced
  • 1 cup low-sodium chicken broth
  • 3 Tbsp red wine vinegar
  • 1 Tbsp agave nectar
  • Fresh thyme, chopped
  • 2 large boneless, skinless chicken breasts, pounded into thin cutlets
  • 1 egg, beaten
  • Panko breadcrumbs
  • Grated parmesan cheese
  • Granulated garlic
  • Zest and juice of half a lemon

Heat 2 Tbsp of olive oil in a dutch oven or pot over medium heat. Add onion and cook until softened, a few minutes. Season with salt to taste and a pinch of red pepper flakes (use more if you’d like it a little on the spicy side). Add the sliced cabbage, chicken broth, vinegar, agave and a few sprigs of chopped thyme. Season with salt to taste. Cover and cook, stirring occasionally, for about 30-45 minutes. Cabbage should be tender and the liquid should be mostly evaporated.

Meanwhile, pound out the chicken breasts with a meat mallet until thin. Season chicken with salt and pepper on both sides. Heat a couple of Tbsp of olive oil in a large skillet over medium. Beat the egg in a medium bowl. To a large plate, add some panko, parm cheese, chopped thyme and granulated garlic and stir to combine. Dredge the chicken in the egg on both sides, followed by the panko mixture. Add the coated chicken to the hot skillet with the olive oil. Saute for 3-5 minutes on each side, until golden brown all over and chicken is cooked through.

Before serving, add the zest of half a lemon and a few Tbsp of chopped parsley to the cabbage. Stir to combine and season with salt to taste. Squeeze some fresh lemon juice over the chicken and serve along with the cabbage.





Braised Cauliflower And Tomatoes With Farfalle

27 02 2014

Cauliflower braised in tomato sauce is an old Italian side dish. In this version, I’ve tossed it with healthy whole wheat pasta to turn it into a complete and delicious, meatless meal. Very simple, yet oh so tasty!

Braised Cauliflower And Tomatoes With Farfalle

Braised Cauliflower And Tomatoes With Farfalle

The following serves 4 (adapted from Lidia Bastianich):

  • 5 Tbsp extra-virgin olive oil
  • 6 garlic cloves, roughly minced
  • 1/2 large head cauliflower, cut into 2-inch florets
  • 1/4 cup pitted kalamata olives, halved
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 – 1/2 tsp red pepper flakes
  • 28-oz can whole san marzano tomatoes, crushed by hand
  • 1/4 cup drained tiny capers in brine
  • 8 large fresh basil leaves
  • Half a lb (8 oz) dry whole wheat pasta, whatever cut you have or like, I used farfalle
  • Parmesan cheese, grated

Heat 3 Tbsp of the olive oil in a large skillet over medium-high heat. When the oil is hot, add the garlic, and let it sizzle for a minute. Toss the cauliflower and stir to coat with the oil.

Sprinkle in the olives, oregano, salt and red pepper flakes and stir. Pour in the tomatoes (crush them with your hands right in the pan, it will be less messy than using a masher) and capers, and bring the cauliflower/sauce to a rapid simmer. Cover, and cook 10 minutes. Uncover, and simmer until the cauliflower is tender and the sauce has thickened, about 10 to 12 minutes.

Meanwhile, bring a large pot of water to boil and season liberally with salt. Cook pasta to al dente, according to package instructions. Drain and add to the skillet with the cauliflower (once the cauliflower is tender). Toss pasta with cauliflower and sauce until well combined.

Drizzle with the remaining 2 Tbsp olive oil (if you have a lemon olive oil, it would be a fantastic garnish!), and tear basil leaves into the skillet. Stir to combine, and serve topped with parmesan cheese.

This Girl’s wine pick: I enjoyed this dinner with Milestone, a California Red Blend.