sábado, 13 de octubre de 2007

Pass the chicken



One of the most fun and most stomach churning parts of food shopping in Spain are the chicken butchers. Great expanses of chicken await the poultry patron; whole birds with feet and heads included, viscera, eggs, chicken parts and everything in between. As a conscientious carnivore (an expression I just made up,) I like to think of myself as person who engages with the reality of meat eating (it comes from an animal) and embraces the fullness of the meat-eating experience. This is of course a lie I tell myself. I am out of my mind at these places, I just try and keep an ever mounting sense of panic and distress at bay. But I really love the chicken breast fillets. I suffer minor carnage-induced panic attacks to watch a
bloody-fingered carnicero fillet a chicken breast into super-thin morsels of delciousness. I take them home and make everything from Thai basil stir fry to mustard breaded cutlets. Yum. A little nausea is a small price to pay for something great, plus a reminder of where food really comes from.





Mustard Breaded Chicken With Pesto and Vegetable Pasta
Serves 4

4 super thin chicken fillets (cut thin or pounded flat)
1 egg

1 tablespoon whole grain mustard
1/2 cup flour
1 tablespoon dried oregano
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
a little ground pepper

Beat egg and mustard in a wide bowl

Mix flour, oregano, cheese, salt and pepper in another wide bowl.

Heat a large skillet and a generous glug of olive oil (enough to cover bottom of pan). Dip fillet in egg mixture and then pass through flour mixture, shaking off excess. Cook 2 minutes on each side. Serve with fettuccine tossed with pesto and sauteed green beans and tomatoes.

For pesto recipe, please email my mom!




1 comentario:

Oded dijo...

Hola Form Washington DC.
looks amazing...

Oded