Wednesday, April 27, 2016
This is a brilliant recipe of my own devising, if I do say so myself. I created it a few months ago to use up some leftover cranberries from the holiday season. It was very tasty and kid-friendly, so I made it a few more times.
Try serving the chicken over mashed potatoes or soft polenta. Add a green salad for an easy weeknight meal. Hint: you can do this with pork cutlets, too!
20 oz boneless, skinless chicken thighs
Parmesan cheese, finely grated
1 Tblsp vegetable oil, more as needed
Old Bay seasoning
handful of whole cranberries
approx 1/3 cup cranberry sauce
Pound the chicken pieces flat between sheets of wax paper. Season with Old Bay or salt and pepper to taste. Dip into the Parmesan cheese to coat.
Heat oil in a heavy skillet. When it shimmers, add chicken pieces in one layer. Cook over med-high heat for 3 minutes per side. Remove to a plate and keep warm.
When all the chicken pieces are cooked, add them back to the pan. Over medium heat, add the whole cranberries and cook until soft. Smash them with a spoon to release their juices. Add 1 Tblsp cranberry sauce to each fillet and cook until warmed through. Serve hot.