Tuesday, March 29, 2011

How to Make Quick Beef (or Chicken) Curry

There is no claim to Indian authenticity here! Just a quick weekday skillet meal in a curry sauce.

Friday, March 4, 2011

How to Make Melt-in-Your-Mouth Chicken Cutlets

This is more of a tip than a recipe. I love tender slices of chicken breast, which can be used for chicken parmesan and other dishes.

Of course, grocery store chicken breasts can be pretty tough. To get them really tender, I first slice the breasts thinly, then pound, then soak in kefir (buttermilk or regular milk would work, too) for 30 minutes or even leave them overnight.

Before cooking, I usually dip them in egg and milk, then into a plate of bread crumbs or flour mixed with spices (the lighter pieces in the photo were dipped in flour and the orange pieces were dipped in store-bought bread crumbs). See ranch chicken, which is a nice flavor combination.

Could be baked as a healthy alternative.