So, the garden is coming along. We planted some zinnias for color, and"installed" ( I use that term loosely) a tepee for the green beans and peas to climb. My son, Sam and I picked up 4 sticks on a walk, then stick them in the garden--very scientific and calculated. We think they look pretty good.We're going to plant more basil, as you can never have enough and it's taking its time growing.
There was a mystery green growing in the plot "down the street" from ours. No one knew what it was, and we figured out it was sorrel--very lemony and prolific, and great in a salad. Here is a recipe for crispy chicken cutlets topped with a salad of greens--perfect with sorrel.
Lemon Fried Chicken with Tart Salad Topping
Lighting Hanukkah menorahs reminds Jews that the tiny amount of olive oil the Maccabees used in their Temple, which was expected to last only one day, burned for eight days. To commemorate the holiday, olive oil is used to fry the chicken.Ingredients
2 large garlic cloves, crushed
3 tablespoons fresh lemon juice
1/2 cup olive oil for frying, plus 1 teaspoon
1 3/4 teaspoons salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 3/4 to 2 pounds skinless, boneless chicken cutlets, trimmed of fat and gristle and pounded to a uniform thickness
2 eggs
1 cup matzoh meal
2 tablespoon grated lemon rind
Salad:
1 cup diced ripe tomatoes
3/4 cup finely chopped onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 cups sharp salad greens (a mixture of arugula, watercress, endive, radicchio, sorrel, flat-leaf parsley or purslane), washed, dried and torn into bite-size pieces
Lemon wedges
1. To
prepare cutlets, blend together garlic, lemon juice, 1 teaspoon olive
oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add
chicken, toss to coat thoroughly, and refrigerate, covered, 1 to 2
hours.
2. Beat eggs in a wide, shallow bowl. Stir together matzoh meal,
remaining salt and pepper, and lemon zest. Spread on a large sheet of
wax paper or plate. Dip each cutlet into egg, coating well on both
sides. Let excess egg drip back into bowl. Dredge cutlets on both sides
in matzoh meal mixture. Pat cutlets firmly on each side so matzoh meal
adheres. Place on a rack and let stand 15 minutes for the coating to
set.
3. Heat 1/4 cup oil in a 10- to 12-inch heavy skillet over
medium-high heat until hot but not smoking. Add cutlets, in batches if
necessary, and cook until golden and thoroughly cooked, about 2 minutes
on each side. Add more oil if needed before cooking remaining batches.
4. Transfer cutlets to a baking sheet lined with paper towels to
absorb excess oil. Keep warm in a 200F oven until all cutlets are done.
5. To prepare salad, combine tomato, onion, olive oil, lemon juice, oregano, salt and pepper. Add greens and toss well.
6. Serve cutlets topped with salad accompanied by lemon wedges. Serves 6 to 8.
Recipe adapted with permission from Jayne Cohen’s Jewish Holiday
Cooking (John Wiley and Sons, Inc., 2008). Relish Winter 2008
Supplement.
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