My Mother's Cooking - Chicken Cutlets, Glazed Carrots and Spinach Fettuccine
Chicken Cutlets, Glazed Carrots and Spinach Fettuccine
My mother's Cooking
How to make Spinach Pasta
Chicken Cutlets, Glazed Carrots and Spinach Fettuccine
Looking for a novel way to serve chicken, how about serving a supper with chicken cutlets shaped like pork chops, orange glazed carrot slices and green spinach fettuccine? The chicken cutlets can be made from boneless, skinless chopped chicken breasts, which are bound together with melted butter and formed into pork chop shaped patties.
The patties are then coated with breadcrumbs and sautéed to a rich, golden brown color and are served with bright yellow honey-mustard sauce.
The sliced carrots are fried in butter just like potatoes. Once the begin to soften, you add 1-2 tablespoons of sugar or brown sugar and glaze them over high heat. The green spinach fettucine is tossed with butter and completes the color palate.
1-½ Lbs. of Boneless, Skinless Chicken Breasts (about 3 half breasts)
½ Cup of Melted Butter
1 Cup of Panko Bread Crumbs or whatever kind you like
1 Lightly Beaten Egg
½ cup of Vegetable Oil to sauté the cutlets in
½ Teaspoon Salt
1/ 4 Teaspoon Nutmeg
¼ Cup of Yellow Salad Mustard
¼ Cup of Honey
1 Lb. of Large Carrots scraped and sliced 1/8 Inch thick
½ Stick of Butter
2 Tablespoons Brown Sugar
1 Teaspoon Salt
Pepper to taste
8 Ounces of green Spinach Fettuccine
1/2 Stick of Butter
- Place the chicken breasts in the freezer for 30-40 minutes until they just start to freeze. Then you can easily cut them into ¼ inch cubes.
- In a large bowl, mix the chicken cubes with the salt, pepper, nutmeg and the melted butter and form the mixture into four balls.
- Place the chicken mixture in the refrigerator until the butter solidifies. Than you can form each ball into a patty shaped like a pork chop. Dip each patty in beaten egg and coat with breadcrumbs. These cutlets can go back into the refrigerator while you prepare the glazed carrots and the fettuccine.
- In a large skillet, add the sliced carrots to the melted butter and fry over moderate heat just like you would fry potatoes. Sprinkle with salt and pepper and continue cooking until the carrots are soft turning them frequently with a spatula.
- Once the carrots are soft but not browned, sprinkle them with the brown sugar and continue cooking until they are caramelized.
- Meanwhile, cook the spinach fettuccine in lightly salted water (according to the directions on the package), drain them and toss them in melted butter.
- Fry the cutlets in hot oil until they are golden brown and place them on paper towels. Mix the mustard and honey together and serve in a bowl for dipping. Assemble four plates, each with a cutlet, some bright orange carrots and green fettuccine.
Decorate the table with candles, a centerpiece and appropriate napkins and serve glasses of sparkling apple cider or white wine to make this a really special event.
Indian Chicken Cutlet Patties
Links to more of my mother's recipes
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