This evening’s meal, Lemony Crispy Chicken Cutlets and Roasted Tomato Salad with Pine Nuts and Blue Cheese was the perfect meal to cook when you have zero energy. It took very little effort, with a lot of pottering around the kitchen waiting for things to cook. This stress-free meal tasted good and looked quite pretty on the plate. Overall, a winner, but I’m still dreaming of pizza.
The tomatoes were halved and tossed in a little olive oil, salt, pepper, fresh thyme and garlic, then put in the oven to roast for twenty minutes. At this point, the pine nuts should have been toasted, had we not run out. Neither of us could face a trip to the store, so our version ended up being pine nut free. The chicken was prepared, assembly-line style, with seasoning, flour, egg then a final coat of breadcrumbs with lemon zest. Fried in vegetable oil for a few minutes on each side, the cutlet was tasty and moist and delicious. No old boot here. When the tomatoes were roasted, they were chopped and mixed in a salad bowl with the spinach, lemon juice, salt, pepper, (not) pinenuts and a drizzle of olive oil. I skipped the extra oil as the salad wilted nicely with the heat of the tomatoes. Served on a plate with some lemon slices, the salad was finished with some cheese crumbles. Very nice.
Tomorrow we will be having Honey-Orange-Glazed Ham Steaks with Spicy Black Bean, Zucchini and Corn Salad which sounds reasonably good. Now please excuse the overly-short entry, I need to go hunt and gather for something to satisfy my pizza craving.