The Can't Cook Book: Recipes for the Absolutely Terrified! by Jessica Seinfeld Read Free Book Online Page A

skillet, tongs.
    * How-to:
    Measure flour
    Season to taste
Don’t Panic: Slicing and pounding the chicken breasts and the three steps to breading the chicken are steps you can conquer.
     
    1.   Remove and discard the tough stems from the arugula and put the leaves into a salad spinner. Wash and spin dry. You should get about 6 cups. Put in the fridge.
     
    2.   Wash the chicken and pat dry with paper towels. Lay them on a cutting board, rough side up. Slice off, lengthwise, the part of the breast that is hanging off (the “tender”) and set aside. Then flip the breasts over. Flatten and evenly press your hand on top of the breast. Starting at the thick end, with your knife parallel to the cutting board, slice through the breast so you are cutting it in half lengthwise; this will give you four thin cutlets total (a sharp knife is imperative!). (You can also buy chicken cutlets to skip this entire step!)
     
     
    3.   Space the cutlets 2 inches apart on the cutting board and cover with plastic wrap. Using a meat pounder or a rolling pin, pound to an EVEN 1 / 4 -inch thickness.
     
     
    4.   Set up your breading station: Get out 4 dinner plates and 1 shallow bowl. Place the flour on one plate. In the shallow bowl, beat the eggs with a fork. On the second plate, combine the bread crumbs, Parmesan, 3 / 4 tsp. salt, and 1 / 4 tsp. pepper (12 turns on a pepper mill). Place a clean plate nearby for the breaded cutlets and top the last plate with paper towels.
     
    5.  Using one hand, dip each cutlet in the flour, then in the beaten egg. Let the excess egg drip off before finally dipping in the bread crumb mixture, pressing to help it adhere. Place the cutlets on the clean plate. Repeat with the tenders.
     
     
     
     
    6.   Place your large skillet on the stove and turn the heat to medium-high. Measure and pour in 3 T. of the oil and heat until it shimmers (1 to 2 minutes). Using tongs, add 2 of the cutlets and 1 of the tenders (they should sizzle) and cook 3 to 4 minutes, until the undersides are golden brown. Flip them and cook until golden brown, 2 to 3 minutes more. Transfer to the paper towel–lined plate. Add 2 more T. of the oil to the skillet, then the remaining cutlets and tender and cook; transfer to the plate.
     
    7.   Divide the cutlets, arugula, and lemon wedges among 4 dinner plates. Drizzle the arugula with the remaining 2 T. oil and sprinkle on a tiny bit of salt and pepper to taste. * Squeeze the lemon over everything!
     
    FOR CHICKEN PARM: Place the crispy cutlets in a baking dish, cover with marinara, top with grated Parmesan and mozzarella, and bake in a 400°F oven for 15 minutes.

Pound it.
    Dip it.
    Cook it.
    Eat it.

ROASTED CHICKEN, SWEET POTATOES & TOMATOES
    ACTUAL WORK TIME: 15 minutes | TOTAL TIME: 1 hour | SERVES: 4
     
    An easy, complete meal using eight ingredients (including salt and pepper). Affordable, efficient, and delicious. What else do you want?
     
    2 medium sweet potatoes (about 1 lb. total)
    4 small beefsteak tomatoes (about 1 lb. total)
    4 cloves garlic
    10 sprigs fresh thyme
    2 T. plus 2 tsp. e.v. olive oil
    1 tsp. kosher salt ( 1 / 2 tsp. + 1 / 4 tsp. + 1 / 4 tsp.)
    1 / 2 tsp. freshly ground black pepper ( 1 / 4 tsp. + 1 / 8 tsp. + 1 / 8 tsp.)
    4 chicken drumsticks and 4 bone-in, skin-on chicken thighs (about 2 lbs. total)
    Tools needed: cutting board, chef’s knife, rimmed sheet pan, measuring spoons, kitchen timer.
    * How-to:
    Smash garlic
Don’t Panic: When slicing sweet potatoes, please watch your fingies. I know you can smash garlic and slice tomatoes without a problem.
     
    1.   Heat the oven (with the oven rack in the middle) to 425°F. Wash the sweet potatoes (no need to peel) and slice into 1 / 2 -inch-thick rounds, then place on a rimmed sheet pan. Wash the tomatoes and cut each one into 4 wedges, then cut out and discard the core; add to the pan. Smash the garlic * and add to the pan along with the thyme sprigs. Drizzle with 2 T. of the oil and sprinkle with 1 /