I recently received a copy of The Gastrokid Cookbook: Feeding a Foodie Family in a Fast-Food World to review. I was intrigued by this cookbook because it was written by two dads who also write their own blog, Gastrokid. Their idea is that all kids should be eating what their parents are eating and that it should help them broaden their palates, so-to-speak.
When looking through this book, I loved the simplicity of many of the recipes. They are not looking to increase your time in the kitchen, but rather increase your time with your family at the dinner table. That's something that is very important to me. The recipes include ingredients you can find at your local grocery store or farmer's market. The cuisines range from curry dishes to Asian flavors to traditional Shepard's Pie.
So, to put this cookbook to a test, I decided to make the Parmesan Chicken Cutlets - AFTER we got home from soccer practice. Now, if you have visited my kitchen on an evening after a practice or other activity, you will find me pulling out some "short-cuts" from the freezer and calling it dinner. I don't always jump into cooking when I walk in the door and the kids are complaining that they are starving.
I had to defrost the chicken, but that didn't take very long since they were smaller pieces anyway. While the chicken was being nuked into submission, I threw together the Parmesan and bread crumb mixture and whisked the egg. I was not sure that skipping the flour step would work well in this recipe or not, since nearly all breaded chicken recipes follow the formula: flour, egg, bread crumbs.
|From Family, Friends and Food|
As you can see, the breading stayed on the chicken quite nicely. It created a nice crispy crust and cooked up very quickly since the chicken was sliced thin. Overall, it got a thumb's up from everyone at my dinner table! The best part was that I was able to get dinner on the table within about 30 minutes without question.
While this cookbook does not provide a photo for every recipe, they do provide a good number of color photos on recipes I may have passed by if I hadn't seen the photo. Anyone with children will find this cookbook appealing and the recipes accessible for even the busiest family.
Parmesan Chicken Cutlets
Source: The Gastrokid Cookbook
1 whole boneless skinless chicken breast (2 halves of 1 breast)
1 cup grated cheese
1 cup bread crumbs
1/4 cup chopped fresh parsley
1 tablespoon fresh cracked black pepper
1 large egg
2 tablespoons butter
2 tablespoons olive oil
Cut the chicken breasts into two thin cutlets. Combine the Parmesan through pepper in a bowl. Mix it together, then spread on a plate (I kept it in a shallow bowl and that worked fine. Also didn't dirty another dish). In a separate bowl, beat the egg.
In a large skillet over medium heat, melt the butter and olive oil. Once the butter has foamed and subsided, the butter-oil is smoking, start cooking.
One at a time, dip the chicken into the egg, then dip in the bread crumbs and press to coat both sides. Carefully, place the chicken into the hot skillet and fry for several minutes on each side. Do not crowd the pan, and cook in batches if you need to. Set on paper towels to drain before serving.