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BEST DRESSED LEMON

                                                                                                 GARLIC CHICKEN



                                                                                                  This chicken was so popular over the summer Shabbosim and was the shining star of the
                                                                                                          meal... Devoured to the last piece even before the meat!
                                                                                                  Don’t let the jalapeño in the image scare you... It was just put there for color. The recipe
                                                                                                    calls for a very small amount to add a wonderful taste... But it is not a hot dish.
                                                                                                   Naming this dish was really difficult for me as the flavor of this dish equals its beauty. I
                                                                                                          guess you’ll have to try it yourself and see what I mean.
                                                                                                                    By: Rivky Kleiman



                                                                                             INGREDIENTS:              DIRECTIONS:
                                                                                             1 1⁄2 lb (3⁄4 kg) thin chicken cutlets  In a medium-sized bowl, combine the cornstarch
                                                                                             2 tbsps cornstarch        and lemon garlic fusion.
                                                                                                                       Add the chicken cutlets to the bowl one at a
                                                                                             1 tbsp Lemon Garlic Fusion Recipe   time, and coat both sides well.
                                                                                             in a Bottle
                                                                                                                       Alternatively, you can place the chicken in a
                                                                                             3 tbsps canola oil
                                                                                                                       Ziploc bag and shake until all cutlets are evenly
                                                                                                                       coated.
                                                                                             Lemon garlic sauce        Heat canola oil in a large frying pan over
                                                                                             2 tbsps olive oil         medium-high heat. Pan-fry cutlets for 2–3
                                                                                                                       minutes per side, then transfer to a serving dish.
                                                                                             6 cloves garlic, crushed
                                                                                                                       Once all the cutlets are fried, prepare the sauce.
                                                                                             1 jalapeño, seeded and finely diced  Add olive oil to the pan and reduce heat to
                                                                                             2 scallions, sliced       medium.
                                                                                             1 tsp soy sauce           Add in garlic, jalapeño, scallions, and sauté 3–4
                                                                                                                       minutes, stirring until softened.
                                                                                             zest and juice of 1 lemon (about 3
                                                                                             tbsps juice)              Add in soy sauce, lemon juice, and zest, followed
                                                                                                                       by the oregano, salt, and pepper.
                                                                                             1 tsp dried oregano
                                                                                             1⁄2 tsp salt              To make a slurry, mix the cornstarch with the
                                                                                                                       water until completely dissolved. Add slurry to
                                                                                             1⁄2 tsp pepper            the pan and stir until the mixture comes to a
                                                                                                                       boil and thickens.
                                                                                             1 tbsp cornstarch
                                                                                             1 cup water               Pour the cooked sauce over pan-fried chicken.
                                                                                                                       Serve warm.
                                                                                                                       Serves 6





                                                                                                            GREAT NEWS!
                                                                                                            The ready baked flaky sheets in last week’s
                                                                                                            Chocolate Napolitan Cake can now be purchased
                                                                                                            at Sander’s Bakery.




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