SHERRY
08-30-2005, 08:08 PM
I did a quick search and didn't see a review for this...please steer me in the right direction if I am wrong. Anyway it was definite repeater for us! I thought it was super easy...just prep work involved, but a fast cooker. I served it with brown rice with asparagus and the Arugula, Roasted Tomato, and Goat Cheese Salad. I really liked the salad dressing. I found a bag of pre-mixed salad containing spinach, arugula and shredded carrot. It was perfect.
Here are the recipes, all from August 2005
Easy Schnitzel
Maureen Clancy, the author of this story, developed an easier and lighter version of Wiener schnitzel after her two college-aged sons discovered the dish on a trip abroad. Serve with a tossed salad of mixed greens, cherry tomatoes, sliced cucumber, and onion.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1 large egg, lightly beaten
1/2 cup dry breadcrumbs
1 1/2 tablespoons grated fresh Parmesan cheese
2 teaspoons finely chopped fresh parsley
2 teaspoons chopped fresh chives
1 garlic clove, minced
1 tablespoon olive oil
4 lemon wedges (optional)
Preheat oven to 350°.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.
Yield: 4 servings (serving size: 1 chicken breast half)
CALORIES 328(22% from fat); FAT 8.1g (sat 1.9g,mono 3.8g,poly 1.3g); PROTEIN 45.3g; CHOLESTEROL 153mg; CALCIUM 85mg; SODIUM 636mg; FIBER 0.7g; IRON 2.6mg; CARBOHYDRATE 16.7g
Cooking Light, AUGUST 2005
Arugula, Roasted Tomato, and Goat Cheese Salad
Use your favorite salad greens for this tasty first course. We liked the spiciness of arugula, but any other greens will work.
1 cup grape or cherry tomatoes, halved
1/4 cup Maple-Balsamic Dressing, divided
Cooking spray
8 cups loosely packed baby arugula, watercress, or spinach (about 4 ounces)
1/4 cup thinly vertically sliced red onion
2 tablespoons crumbled goat cheese
1/4 teaspoon freshly ground black pepper
Preheat oven to 350°.
Combine the tomatoes and 2 tablespoons Maple-Balsamic Dressing; toss well to coat. Arrange tomatoes, cut sides up, on a jelly-roll pan coated with cooking spray. Bake at 350° for 30 minutes or until tomatoes soften. Cool completely.
Combine tomatoes, baby arugula, and onion in a large bowl. Drizzle with the remaining 2 tablespoons Maple-Balsamic Dressing; toss gently to coat. Sprinkle evenly with cheese and pepper.
Yield: 6 servings (serving size: about 1 1/3 cups salad and 1 teaspoon cheese)
CALORIES 47(44% from fat); FAT 2.3g (sat 0.6g,mono 1.3g,poly 0.3g); PROTEIN 1.5g; CHOLESTEROL 1mg; CALCIUM 54mg; SODIUM 97mg; FIBER 0.9g; IRON 0.7mg; CARBOHYDRATE 6g
Cooking Light, AUGUST 2005
Here are the recipes, all from August 2005
Easy Schnitzel
Maureen Clancy, the author of this story, developed an easier and lighter version of Wiener schnitzel after her two college-aged sons discovered the dish on a trip abroad. Serve with a tossed salad of mixed greens, cherry tomatoes, sliced cucumber, and onion.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons Dijon mustard
1 large egg, lightly beaten
1/2 cup dry breadcrumbs
1 1/2 tablespoons grated fresh Parmesan cheese
2 teaspoons finely chopped fresh parsley
2 teaspoons chopped fresh chives
1 garlic clove, minced
1 tablespoon olive oil
4 lemon wedges (optional)
Preheat oven to 350°.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.
Yield: 4 servings (serving size: 1 chicken breast half)
CALORIES 328(22% from fat); FAT 8.1g (sat 1.9g,mono 3.8g,poly 1.3g); PROTEIN 45.3g; CHOLESTEROL 153mg; CALCIUM 85mg; SODIUM 636mg; FIBER 0.7g; IRON 2.6mg; CARBOHYDRATE 16.7g
Cooking Light, AUGUST 2005
Arugula, Roasted Tomato, and Goat Cheese Salad
Use your favorite salad greens for this tasty first course. We liked the spiciness of arugula, but any other greens will work.
1 cup grape or cherry tomatoes, halved
1/4 cup Maple-Balsamic Dressing, divided
Cooking spray
8 cups loosely packed baby arugula, watercress, or spinach (about 4 ounces)
1/4 cup thinly vertically sliced red onion
2 tablespoons crumbled goat cheese
1/4 teaspoon freshly ground black pepper
Preheat oven to 350°.
Combine the tomatoes and 2 tablespoons Maple-Balsamic Dressing; toss well to coat. Arrange tomatoes, cut sides up, on a jelly-roll pan coated with cooking spray. Bake at 350° for 30 minutes or until tomatoes soften. Cool completely.
Combine tomatoes, baby arugula, and onion in a large bowl. Drizzle with the remaining 2 tablespoons Maple-Balsamic Dressing; toss gently to coat. Sprinkle evenly with cheese and pepper.
Yield: 6 servings (serving size: about 1 1/3 cups salad and 1 teaspoon cheese)
CALORIES 47(44% from fat); FAT 2.3g (sat 0.6g,mono 1.3g,poly 0.3g); PROTEIN 1.5g; CHOLESTEROL 1mg; CALCIUM 54mg; SODIUM 97mg; FIBER 0.9g; IRON 0.7mg; CARBOHYDRATE 6g
Cooking Light, AUGUST 2005