Chicken Cutlets with a Buttery Puttanesca Sauce

Chicken Cutlets with a Buttery Puttanesca Sauce

adapted from Food Network

A dish of Chicken Cutlets in Buttery Puttanesca features tender, pan-seared chicken smothered in a rich and punchy Mediterranean sauce. While traditional puttanesca is a rustic Italian staple, the addition of butter and white wine elevates it into a velvety, restaurant-style entree.

A less expensive way to make chicken cutlets is to butterfly a chicken breast and pound it out to a desired thickness.

Makes 2 servings

2 Tbsp.vegetable oil
1/2 cup rice flour
1/4 tsp. Kosher salt, plus extra for seasoning
1/8 tsp. freshly ground black pepper, plus extra for seasoning
2 (4-ounce) chicken cutlets, pounded 1/4-inch thick

1 Tbsp. olive oil
2 Roma tomatoes, diced
2 Tbsp. kalamata olives, chopped
1 Tbsp. capers, drained and rinsed
1/4 cup dry white wine
Zest of 1/4 large lemon or 1/4 tsp. dried lemon peel, rehydrated with a small amount of water
1 Tbsp. butter, at room temperature
2 Tbsp. fresh parsley, chopped
1/2 cup pearled couscous, cooked according to package directions

1. In a medium bowl, mix together the flour, salt, and pepper; Dredge in the flour mixture and shake off any excess flour
2. In a skillet, heat the oil then cook the chicken until golden and cooked through, 3 to 5 minutes each side. Remove to a grate over paper towels and tent with foil to keep warm.
3. In the same pan, heat the olive oil.
4. Add the tomatoes, olives, capers, wine, and lemon zest. 
5. Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. 
6. Cook until the tomatoes start to soften, about 4 minutes. 
7. Stir in the butter and parsley and cook until the butter melts.
8. Season to taste with salt and pepper.
9. To serve divide the couscous between plates, with the chicken and sauce on top.

Enjoy!

Crispy Pork Milanese

Crispy Pork Milanese

adapted from Food & Wine^© August 2007

The mix of panko and Parmesan cheese in the breading here gets crunchy when pan-fried.

Makes 2 servings                                                                12 WW pts / serving

2 center cut pork chops, pounded 1/4 inch thick
Kosher salt and freshly ground pepper
1/3 cup panko 
2 Tbsp. + 2 tsp freshly grated Parmigiano-Reggiano cheese
pinch dried oregano, crumbled
pinch freshly grated nutmeg
2 Tbsp. + 2 Tsp. rice flour or all-purpose flour
1 large eggs, beaten
1/4 cup vegetable oil
Lemon wedges, for serving

1. Season the cutlets with salt and pepper. 
2. Set up a 3 stage breading station with the panko, cheese, oregano and nutmeg in one bowl, flour in a second bowl and egg in a third.
3. Line a baking sheet with paper towels and place rack over the top.
4. Dredge the cutlets in the flour,tapping off the excess, then dip them in the eggs, allowing any excess to drip off; Finally, coat the cutlets with the panko mixture, pressing to help the crumbs adhere.
5. In each of 2 large skillets, heat 1/2 inch of olive oil until shimmering. 
6. Add the cutlets to the skillets and fry over high heat, turning once, until crisp, golden brown and cooked through, about 4 minutes total. 
7. Drain the pork on rack over the paper towel lined rack.paper towels,
8. Serve with lemon wedges.

Enjoy!

Zucchini Feta Tots with Minty Yogurt Dip

Zucchini Feta Tots with Minty Yogurt Dip

adapted from Recipeineats

These tasty little bites are a great way to use the bounty of summer zucchini. Traditionally these tots or fritter are deep or pan fried but these are baked in a convection oven to make them healthier.

No convection oven? An air fryer will work. You can also cook them in a conventional oven at 400F but you might need to cook them longer.

Makes 9 tots                                                                            2 WW pts/ piece

1/3 lb. zucchini, shredded
3 pinches kosher salt, divided
2 2/3 Tbsp. rice flour 
1/3 cup panko breadcrumbs 
1 egg, beaten
1/4 cup scallions, finely chopped
2 2/3 Tbsp. shredded parmesan cheese

1 tsp. dried oregano 
1 small garlic clove, minced
1 2/3 oz feta cheese , crumbled
Cooking spray
Lemon wedges and fresh oregano leaves , optional garnishes
1/4 cup non-fat plain Greek yogurt 
1 tsp. fresh mint , finely chopped
1/2 tsp. lemon juice
1/2 tsp olive oil
Few grinds  of black pepper

1. Preheat convection oven to 390°F
2. Place the shredded zucchini mixed with a pinch of pepper in a colander; Let sweat for 30 minutes.
3. Place the drained zucchini in a towel and twist to remove excess water; Place the it in a bowl.
4. Add the rice flour, panko, egg, scallions, parmesan cheese, dried oregano, garlic, and a pinch of salt to the zucchini; Mix well to combine. 
5. Add the feta and gently stir through.
6. Line a baking sheet with foil and coat with cooking spray
7. Form the tots using a tablespoon of zucchini mixture and place on prepared pan.–
8. coat the tots generously with cooking spray. 
9. Bake for 25 minutes, or until golden brown and a crunchy crust forms on the surface. 
10. While the tots are baking, make the mint by combining the yogurt, mint, lemon juice, olive oil, remaining salt and pepper.
11. Garnish with fresh oregano leaves, if using, and serve with minty yogurt and lemon wedges.

Enjoy! 

Baked Coconut Shrimp with Pineapple Cilantro Dip

Baked Coconut Shrimp with Pineapple Cilantro Dip

adapted from Every Day with Rachael Ray August 2010

No one really knows the origins of crunchy, breaded coconut shrimp, but it is thought to have originated in the tiki bar culture, which was all the rage in the United States after World War II. This is when access to tropical produce like coconuts and pineapples became an everyday thing.

Coconut shrimp is usually deep fried but this recipe oven bakes which lightens an old favorite.

Makes 2 servings                                                        4 WW pts / serving

2 Tbsp. + 2 tsp. shredded unsweetened coconut flakes
1/4 cup + 2 Tbsp. panko
Kosher salt and freshly ground black pepper
2 Tbsp. rice flour
2 egg whites
1/2 tsp. coconut rum
6 extra large shrimp, peeled and deveined, tails left on
4 oz. fresh pineapple, cut into chunks
1/2 tsp. sambal oelek

1/8 tsp. garlic powder
2 Tbsp. cilantro leaves

1. Preheat the oven to 325F.
2. Line a baking sheet with parchment; Spread the coconut flakes on the baking sheet.
3. Bake in preheated oven for 3 minutes; Stir with a spatula.
4. Cook an additional 3 minutes or until golden brown; Transfer the coconut to a mini food processor; Finely chop the coconut; Transfer the coconut to a shallow bowl.
5. Add the panko and season with salt and pepper.
6. Place the flour in another shallow bowl.
7. Increase the oven temperature to 450°.
8. Place a rack on the baking sheet.
9. In a medium bowl, whisk the egg whites until foamy; Stir in the coconut extract.
10. Coat the shrimp in the flour, shaking off any excess.
11. Dip in the egg white mixture to coat completely.
12. Toss in the coconut-panko mixture.
13. Place on a wire rack set on a baking sheet.
14. Bake until golden and the shrimp are cooked through, 8 to 10 minutes.
15. Meanwhile, put the pineapple, sambal, garlic powder and cilantro in the bowl of a mini food processor until coarsely chopped.
16. Season to taste with with salt and pepper.
17. Serve the shrimp with the pineapple-cilantro dip.

Enjoy!

Chicken Marsala

Chicken Marsala

adapted from savoryonline.com

Using a minimal amount of flour still creates a thickened sauce.

served with vegetarian bolognese over spaghetti squash

Makes 2 servings                                                               3 WW pp / serving                                                     
Cooking spray
3/4 lb. thin sliced chicken breasts
1 Tbsp. brown rice flour
1 3/4 tsp. minced garlic
6 Tbsp. Marsala wine
1/2 cup chicken stock
1 1/2 Tbsp. parsley chopped

1. Season the chicken with salt and pepper and dust with the flour.
2. In a skillet coated with cooking spray, cook the chicken for 3 minutes per side
3. Remove the chicken from the pan and keep warm.
4. In the same skillet, add the garlic. Cook 1 minute.
5. Stir in the Marsala and heat to boiling while scraping up any browned bits; Boil 1 minute.
6. Add the broth and season with salt and pepper.
7. Reduce chicken to the skillet. Reduce heat to medium. Simmer 5 minutes until the chicken is cooked and the wine has been reduced.
8. Remove from heat; stir in yogurt cheese.
9. Serve the chicken topped with sauce and garnished with parsley.

Enjoy!