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Um.
I did not try the recipe I planned to try.
I can’t even remember off the top of my head what I chose!
Anyway, what I made came from my latest Cook’s Country magazine.
I followed the recipe pretty precisely, except that I left out the called-for capers due to them receiving a cold reception from my family on previous occasions.
This is basically breaded chicken cutlets with a lemony white wine sauce, and while we all thought it was ok, none of us thought it was anything super amazing.
Plus, it required dipping the chicken in cornstarch and then in an egg mixture and you know how those kinds of recipes produce piles of dishes?
Not worth it if the result is just sort of meh.
Also: I discovered that the feeling of chicken dipped in cornstarch was like fingernails on a chalkboard for me. I can handle having my hands in flour, but there’s something about cornstarch that is rather cringe-inducing for me.
I had to resort to using a pair of tongs. 😉
So.
This looked really beautiful and it fed my family, but I probably won’t make it again.
I suppose the problem could be that the capers are essential, but still, that wouldn’t have made it more palatable for my family!
Next Week’s Recipe
Ahahahaha.
I’m just going to embrace my pattern for the last few weeks.
So, hey, I’ll try whatever suits my fancy when I plan next week’s menu!
How about you?
Did you try something new this week? Share!
Stephanie L
Friday 26th of May 2017
Whenever you are coating food with flour or breadcrumbs, you can put dry ingredients on a piece of waxed paper, parchment, or foil Instead of dirtying another dish. Bonus – you can lift up the edges to move the breading onto the food.
Kristen
Friday 26th of May 2017
And then no touching that nasty cornstarch!
Adriana @MoneyJourney
Friday 26th of May 2017
I love chicken cutlets, but I usually keep it simple and just use beaten eggs and breadcrumbs to cook them (I prefer breadcrumbs over flour, it creates a crunchy crust which is just yummm!)
Deb
Thursday 25th of May 2017
I think all the PF Chang's knock off recipes use cornstarch, my favorite is the Mongolian Beef. I don't like slicing the meat thin or the feeling of cornstarch, but I really like the end result. ;)
Brooke Hart
Thursday 25th of May 2017
We made Indian food this week. Can't pronounce it or spell it, but it was on so good. I made it with homemade paneer with marked down milk. Can anyone tell me how Kristen's recipe this week differs from chicken picatta ? I received my first Cooks Country today and my first issue is from Feb-Mar. Looking forward to trying this.
Liz B.
Friday 26th of May 2017
Omg, I love pretty much any Indian dish that has paneer in it.
Suzanne
Thursday 25th of May 2017
I made your recipe, sausage with orzo except I substituted broccoli and roasted red pepper for the vegetables. It was a hit! This weekend I am trying a teriyaki spinach and pasta salad.