I’m watching I love you, man. “Slappin’ da bass, man.” Love Jason Segel. I love Saturdays and Sundays not only because it’s the weekend but I love watching movies that I’ve already seen 5, 683 times: Knocked Up, Kill Bill, Forgetting Sarah Marshall, Meet the Parents…Oh, and I’m channel flipping to HIMYM. More Jason! Big. Fan.
I got up seriously early (for a Saturday) to go to work so that I could get finished seriously early to catch my aunt and uncle driving through this way. I got a surprise phone call from them last night telling me they would come and visit me for a bit on their way home. I entertained them for an hour with coffee and tarte a la bouille pie and funny conversation about the many quirks of our pets.
Anyway, EDF‘s November issue came in the mail yesterday and it’s AWESOME. Thanksgiving is my absolute favorite holiday of the year and this issue boasts about it up and down. I had to make the Crispy Chicken and Apple Salad right away. I hadn’t had a proper meal yet today and it’s 3 pm. So I went to the store and got what I needed, cooked it right away and ATE it right away. It was goo goo gooooo gooooood.
Crispy Chicken and Apple Salad (adapted from EDF November 2011 issue). This is the ingredient list I used. EDF substitutions are in ( ).
- 1/4 cup all-purpose flour
- coarse salt and ground pepper
- 1/4 cup egg substitute (or 1 large egg)
- 1 cup seasoned bread crumbs (or panko)
- 2 boneless, skinless chicken breast (about 1 pound)
- 2 tablespoons extra virgin olive oil
- 1/4 cup milk (or buttermilk)
- 2 tablespoons plain greek yogurt (or mayonnaise)
- 1 tablespoon chopped fresh parsley
- 1 large head red leaf lettuce, torn into bite-size pieces
- 2 gala apples (or Fuji), sliced thin
- 1/2 cup dried cranberries (optional; I did not use)
On a plate, season flour with 1/4 teaspoon salt. In a shallow dish, whish egg (well,you can whish it if you want to but try whisk) with 1 tablespoon water. On another plate, dish out seasoned bread crumbs (or panko with 1/2 teaspoon salt and 1/4 teaspoon pepper to season). Pat chicken dry and dredge in flour, then dip in egg, letting excess drip off then coat in breadcrumbs.
In a large nonstick skillet, heat oil over medium. Cook chicken until golden brown, about 8-10 minutes, flipping only once. In a small bowl, whisk milk (or buttermilk), yogurt (or mayo), vinegar and parsley; season with salt and pepper. Arrange the lettuce and apples (and optional cranberries) on a platter, slice chicken and put on top of lettuce and drizzle with dressing. Enjoy!
I may have even had a glass of Moscato with it. Who knows.