Weekday dinners for us usually consist of a protein and two veggies.
When we get positively wild & crazy, it's a protein, a veggie, and beans.
Craaaaazy, I know!
Sidenote: I make a side dish with cannelini beans, rosemary, white onion and olive oil that Ian absolutely adores. Last night we had that along with Mediterranean tilapia and a big salad, and after dinner I heard this strange sound coming from the kitchen. It was Ian standing in the middle of the kitchen, eating the remaining white beans right out of the pot with the wooden spoon. Hilarious. And such a compliment!
On weekends though, we go for carbs!
I almost never make pasta, but this past Sunday I did Chicken Parmesan served over bowtie pasta (fitting for all of those tuxes we saw on Oscar Night!).
I originally was going to make Giada's recipe until I realized that it contained no breadcrumbs.
The recipe I decided on was one that I found on Ziplist, and it fit the bill perfectly.
I seasoned the chicken cutlets, sprinkled them with flour, dredged them in heavy cream (we were out of eggs, whoops!), and then coated them in a mixture of Italian breadcrumbs and panko with a few extra dried herbs added in.
Both sides got a quick browning on the stove in some olive oil, and then into the oven they went after getting smothered in marinara sauce and cheese. We had havarti on hand, so I used that ... a good choice, as it is a quick melter! I also topped it with some fresh shredded Parmesan cheese. I baked it with some fresh rosemary.
This was such a yummy comfort meal and the perfect way to send off the weekend.
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