Tasty

My husband loves chicken schnitzel, so I wanted to find a way to make it in a way that wouldn’t totally ruin whats left of my bikini bod.  Thank goodness for Eating Well and their amazing adaption – this definitely is going to make its way to the top of my “Weekday Meals” list (everything was ready to go in under 30 minutes (including cook time!!).

Crispy Chicken Schnitzel with Herb-Brown Butter

• 2 8-ounce boneless skinless chicken breasts (I asked my butcher to butterfly them)
• 1/4 cup white whole-wheat flour (regular white flour is fine in a pinch)
• 1 large eggs, beaten
• Zest of 1 lemon
• 1-2 cups fresh whole-wheat breadcrumbs
• 2 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 1 small shallot, minced
• 1/4 cup chopped fresh herbs (I used dill and chives)

1. Preheat oven to 450 degrees.
2. Coat a large baking sheet with olive oil cooking spray.
3. If you didn’t get your chicken breasts butterflied, now is the time to halve them horizontally and pound with a meat mallet until 1/4 inch thick.
4. Season chicken with salt and pepper.
5. Place flour in a shallow dish, beaten egg in a shallow dish and flour/lemon zest in a third dish.
6. Coat both sides of the chicken in flour, then egg, then breadcrumbs and transfer to your prepared baked sheet. Spray with olive oil cooking spray.
7. Bake the chicken until golden brown about 10-12 minutes.
8. While chicken is baking, melt butter in a small saucepan over medium-high heat.  Cook about 2 minutes, until butter just starts to brown.  Add olive oil and minced shallot and cook for 30 seconds more.
9. Remove from heat and stir in herbs. Season with salt and pepper.
10. Serve chicken on a bed of mixed greens and top with herb sauce and lemon slices.

My goal this week was to create a meal (made in under 30 minutes might I add!) with ingredients solely purchased at the farmers market… here was my menu:

Pork Chops with Caramelized Onions, Peaches and Gorgonzola Crumbles

Parmesan Green Beans

Garlic Roasted Potatoes 

Pork Chops with Caramelized Onions, Peaches and Gorgonzola Crumbles

•  2 bone-in pork chops (bought from Prather Ranch at the Campbell’s Farmer’s Market)
• 2 nectarines or peaches
• 1 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/4 gorgonzola crumbles

1. Make the caramelized onions by heating oil in a small pan over medium heat. Once oil is hot, add onions and sauté for 10minutes.  Add balsamic vinegar and continue sautéing 5-10 minutes more (until soft and caramelized).  Remove from heat and set aside.
2. The peaches/nectarines have 2 serving options. 1 – grill peach halves, cut side down for 4-5 minutes. 2 – serve normally and diced (thats what I did!)
3. Sprinkle the pork chops with salt and pepper and grill 6-7 minutes per side (you want them to have 150 degrees internal temperature).
4. Serve pork chops with caramelized onions, peach slices and gorgonzola crumbles (which I sadly realized I didn’t have too late – but don’t forget them!)

Parmesan Green Beans

• 1 lb green beans
• 2 tablespoons coconut oil
• garlic powder
• parmesan cheese, grated
• salt
• pepper

1. Bring a large pot of water to boil.
2. Once boiling, add green beans and blanch for 1 minute.
3. Drain green beans and submerge in ice cold water (you want to stop the cooking process).
4. Pat beans dry with a paper towel.
5. While beans are drying heat coconut oil in a pan over medium-high heat.
6. Transfer beans to hot pan and sprinkle with garlic powder and parmesan cheese (amount to your liking).
7. Saute for 3 minutes.
8. Serve and enjoy immediately.

Garlic Roasted Potatoes 

• 1 lb baby potatoes
• salt/pepper
• olive oil
• 3 cloves garlic, minced

1. Preheat the oven to 400 degrees
2. Quarter the potatoes and drizzle with olive oil, garlic and sprinkle with salt and pepper.
3. Toss until well coated.
4. Transfer to a sheet pan in a single layer.
5. Bake for 40 minutes or until brown and crisp, flipping once or twice throughout.
6. Remove and sprinkle with freshly grated parmesan.