Categories
Easy Recipe

Quick And Easy: Easy Breaded Fried Chicken Cutlets Recipe

Fried chicken cutlets are a surprisingly fast and easy weeknight dinner. The secret to the richest, deepest flavor: Add clarified butter to the skillet instead of frying oil (though frying oil works fine, too).

Frying chicken doesn’t have to be an endless ordeal. These fried chicken cutlets come together surprisingly quickly, without sacrificing any flavor or texture.

  • Serves 2
  • 20 minutes

  • 20 minutes

Ingredients

  • 1 cup all-purpose flour (5 ounces; 140g)
  • 3 large eggs, beaten
  • 1 cup panko bread crumbs (2 ounces; 60g), roughly crushed by hand if very large
  • 1 ounce (30g) grated Parmigiano-Reggiano cheese
  • 2 boneless, skinless chicken breast halves (5 to 7 ounces each), cut into 4 cutlets and pounded to about 1/4 inch thick each
  • Kosher salt and freshly ground black pepper
  • Clarified butter or vegetable oil, for frying (about 1 to 1 1/2 cups; see note)
  • 5-Minute Radicchio and Watercress Salad (optional)
  • Lemon wedges, for serving (optional)

Directions

  1. 1.

    Set 3 wide, shallow bowls on a work surface. Add flour to the first one, beaten eggs to the second, and panko and Parmesan cheese to the third. Mix panko and Parmesan thoroughly.

  2. 2.

    Season chicken cutlets all over with salt and pepper. Working with one at a time, dredge a cutlet in flour with your left hand, shaking off excess. Transfer to egg dish, then turn cutlet with your right hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of chicken, then gently press, turning chicken to ensure a good layer of crumbs on both sides. Transfer cutlet to a clean plate and repeat with remaining cutlets.

  3. 3.

    Fill a large cast iron skillet with 1/4 inch clarified butter or frying oil. (To speed things up even more, use 2 skillets simultaneously.) Heat cooking fat over high heat until shimmering and just shy of smoking, about 375°F on an instant-read thermometer.

  4. 4.

    Using tongs or your fingers, gently lower cutlets into the hot fat, laying them down away from you to prevent hot fat from splashing toward you. (Work in batches if necessary.) Fry, gently swirling pan and rotating cutlets for even browning, and adjusting heat as necessary for a steady, vigorous bubble, until bottom side is browned and crisp, about 3 minutes. Flip cutlets and fry until other side is browned and crisp, about 3 minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets. Serve immediately with 5-Minute Radicchio and Watercress Salad and lemon wedges on the side, if desired.

Categories
Easy Recipe

Quick And Easy: The Grilled Cheese Eggsplosion (Grilled Cheese With Fried Eggs Cooked Into the Bread) Recipe

Egg-in-a-hole has long been one of our favorite breakfasts: Cut a hole out of a slice of bread, cook in butter, break an egg into the hole. Following a brilliant idea we first saw on Reddit, we decided to try building a grilled cheese sandwich out of two of those bad boys—and deliciousness ensued.

What happens if you build a grilled cheese sandwich out of two eggs-in-a-hole? Gooey, explosively messy deliciousness.

  • Makes 1 sandwich
  • 15 minutes

  • 15 minutes

Ingredients

  • 2 slices hearty sandwich bread
  • 2 tablespoons butter (1 ounce; 30g), divided
  • 2 eggs
  • Kosher salt and freshly ground black pepper
  • 2 slices American, cheddar, and/or Jack cheese

Directions

  1. 1.

    Cut a circle out of the center of each slice of bread using a small empty can, a biscuit cutter, or the ring from a Mason jar.

  2. 2.

    Melt half of butter in a large nonstick or cast iron skillet over medium heat until foaming subsides. Add both bread slices, break an egg into each, season with salt and pepper, and cook, swirling occasionally, until bread is golden brown on bottom side, about 2 minutes.

  3. 3.

    Add remaining butter and carefully flip both slices of bread, making sure the eggs don’t break. Add a cheese slice to the top of each bread slice. Cook, swirling pan occasionally, until golden brown on second side.

  4. 4.

    Close sandwich with cheese inside and continue to cook, flipping occasionally, until eggs are soft-cooked and cheese is melted, about 1 minute longer. Serve immediately.

Categories
Easy Recipe

Nasi Goreng (Indonesian Fried Rice) Recipe

Nasi Goreng (Indonesian Fried Rice) Recipe

Nasi goreng is essentially Indonesia’s take on fried rice. In addition to kecap manis, the country’s ubiquitous sweet soy sauce, terasi (Indonesian shrimp paste) is what sets nasi goreng apart from other fried-rice variations you’ll see in other countries.

Nasi goreng, Indonesia’s version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.

  • Serves 2 generously
  • 20 minutes

  • 20 minutes

Ingredients

  • For the Spice Paste:
  • 2 small shallots (2 ounces; 55g), roughly chopped
  • 3 medium cloves garlic
  • 1 large fresh green chili, such as Fresno or Holland, stemmed and seeded, or 1 teaspoon sambal oelek, such as Huy Fong (see note)
  • 1/2 teaspoon terasi (Indonesian shrimp paste), optional (see note)
  • For the Nasi Goreng:
  • 4 cups cold cooked jasmine rice (21 ounces; 600g) or other medium- to long-grain rice (see note)
  • 2 tablespoons (30ml) neutral oil, such as canola or sunflower oil
  • 2 tablespoons (30ml) kecap manis (see note), plus more for drizzling
  • 2 teaspoons (10ml) soy sauce
  • Kosher salt
  • Ground white pepper
  • To Serve:
  • 2 fried eggs, cooked sunny-side up or over easy
  • Sliced cucumbers (optional)
  • Sliced tomatoes (optional)
  • Fried shallots (optional)

Directions

  1. 1.

    For the Spice Paste: Add half the shallots to a mortar and grind with the pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chili, and terasi (if using), grinding with the pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste.

  2. 2.

    For the Nasi Goreng: If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains.

  3. 3.

    Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping the bottom of the wok or pan to prevent the paste from burning, until a pungent smell permeates your kitchen and the paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if the paste appears to be browning too quickly.

  4. 4.

    Add rice to the wok and stir to coat with the spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.

  5. 5.

    Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.

Categories
Easy Recipe Uncategorized

Easy Fried Rice Recipe

Easy Fried Rice Recipe

We tested every variable to bust some common fried-rice myths and found that it’s a much more forgiving dish than people tend to think. Fried rice is a great way to use up leftovers, but there’s no reason you can’t use a batch of freshly cooked white rice instead. This recipe produces vegetable-studded fried rice with individual grains, lightly seasoned to allow the flavor of the rice to shine.

Use fresh or leftover white rice for this easy, vegetable-studded fried rice recipe. We fry the grains in batches and season the dish lightly for a perfect texture and flavor.

  • Serves 2 to 3
  • 10 minutes

  • 10 minutes

Ingredients

  • 2 cups cooked white rice (12 ounces; 350g; see note)
  • 2 tablespoons (30ml) vegetable or canola oil, divided
  • 1 small onion, finely chopped (4 ounces; 115g)
  • 1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
  • 2 scallions, thinly sliced (1 ounce; 30g)
  • 2 medium cloves garlic, minced (about 2 teaspoons; 5g)
  • 1 teaspoon (5ml) soy sauce
  • 1 teaspoon (5ml) toasted sesame oil
  • Kosher salt and ground white pepper
  • 1 large egg
  • 4 ounces (115g) frozen peas

Directions

  1. 1.

    If using day-old rice (see note), transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

  2. 2.

    Return all the rice to the wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

  3. 3.

    Push rice to the side of the wok and add remaining 1/2 tablespoon (7ml) oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.

  4. 4.

    Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.