Tuesday, April 10, 2018

Squid Cooks: Chicken Cutlets with Quick Pan Sauce

I learned good lessons from last week's dish, pork stir-fry with greens (read here).  I got all of my ingredients ready this time and put them close to hand before I started cooking.  All went smoothly.  I successfully dredged.  I successfully deglazed and reduced.  I almost felt like a real cook!

The resulting dish - recipe from Mark Bittman's How to Cook Everything: The Basics - was less than dazzling, though the chicken was pleasantly moist.  But it was a good skill builder and that's what I need. 

8 comments:

  1. Stir frys are probably a good way to get introduced to cooking.

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  2. That looks pretty tasty. Good prep always helps and is something I’m working on myself.

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    1. Definitely. Prep is really the majority of the work but done right, it helps everything else to go smoothly.

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  3. I wish I liked to cook as much as I like to eat, but I just can't justify the time spent when I could be writing. And I agree with Maurice, that does look tasty! I'd eat it happily :)

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    1. I would probably rather write than eat, too, but I am glad to be learning more about the latter - helps me to feel like a more well-rounded person.

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  4. You need to have everything ready to cook all the measuring and chopping, many time that takes longer than the "cooking" part.
    I made some cookies from a small mix the other day and Son went crazy. I rarely bake or cook anymore. After all the years of cooking I am done.
    Your dinner looks really nice though.

    cheers, parsnip

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