Edible Berkshires

ITALIAN BREADED CHICKEN CUTLETS

italianCutletQuite possibly my favorite food in the universe! Great for dinner and they work nicely in sandwiches the next day.

  • 2 eggs
  • ½ cup milk
  • 2–3 cups breadcrumbs (homemade are best, see recipe below)
  • 2 whole boneless, skinless chicken breasts, sliced into cutlets
  • Olive oil for pan frying

Beat the egg and milk together. Set up the breadcrumbs in a plate next to the egg mixture like an assembly line. Dip the cutlet first in the breadcrumbs, then in the egg mixture, then back in the breadcrumbs until fully coated. Repeat until all are finished. (Hint: Do this ahead and refrigerate. It allows the batter to set up and makes the pan-frying easier. If you don’t have time, not to worry—it still comes out perfectly.)

Heat the olive oil over medium to high heat. You’ll have to adjust the heat—it’s a “feel” thing—you can tell if they are browning too … Read the rest

HERILOOM TOMATO RISOTTO AND RICE BALLS OR CAKES

heirloomTomRisottoRisotto is one of the simplest and most versatile of dishes. Use this recipe as a guide, but feel free to try it without the white wine, with just onions if you don’t have shallots, with just butter or just olive oil, and with many different “add-ins.” If you are like me, winter bring on a craving for the flavors of summer, and this recipe does the trick, with rib-sticking comfort and a nod to summer.

  • 1 quart heirloom cherry tomatoes, halved, or 4 cups full-size heirloom tomatoes, quartered
  • 2–3 cloves garlic, minced
  • ¼ basil, minced
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2–2½ tablespoons butter or olive oil (I use both, 1+ tablespoon butter, 1+ tablespoon olive oil)
  • ¾ cup mixed shallots and onions, chopped (I use 2 shallots and 1 small onion)
  • 2 cups arborio rice
  • ½ cup white wine
  • 8 cups chicken stock
  • 1
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