“But Jen, to what could you possibly be referring??”
I’m so glad you asked!
Winter is over and Spring has finally arrived!!
Now that it’s official, I have decided to share with you the things that I like the least about Winter.
- The cold. I’m always freezing and when it’s freezing outside, too, there is no hope for a warm Jen.
The snow.Pennsylvania drivers in the snow. Because they stink. Period.
- Shivering under three comforters at night. Basements get super cold, ya know.
- Wearing socks every day.
I. Hate. Wearing. Socks.
I guess it’s only fair to also share what I’m going to miss most about Winter, right? Sooooo…..
- Using “being cold” as an excuse to drink excessive amounts of hot chocolate.
- Watching Quincy in the snow for the first time. First he was scared of it…and then he ate it.
- Making soup for dinner. (because I am the only person on the planet who would be perfectly content eating soup every night forever)
- Making fun of people in marshmallow jackets – because they look silly.
[I would LOVE to hear what you will and won’t be missing about the winter, too! leave comments!]
Now that I’ve said my formal farewell to Winter, I am so super excited that Spring is finally here!! Today, I decided to celebrate it’s arrival with a light, simple springy dinner. Now that I’ve shared with you my bare feet, I’m certain you’re starving!
Simple Chicken Cutlets
& Deconstructed Pesto Pasta
For the Chicken Cutlets:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1/2 cup grated parmesan cheese
- Fresh cracked black pepper
- 2 tablespoons garlic powder
- 1 egg
- 2 tablespoons water
- Olive Oil, for frying
- 1 lemon (use the zest for the pasta)
For the Deconstructed Pesto Pasta:
- 1 box whole wheat linguine (or whatever you enjoy)
- 1 tablespoon lemon zest
- 2 cloves garlic, diced
- 2 tablespoons olive oil
- 1 bunch fresh basil, chopped
- 1 1/2 cups baby arugula, chopped
- 1 cup toasted walnuts, chopped
- 1/4 cup grated parmesan cheese
Preheat your oven to 325 degrees and bring a large pot of salted water to a boil.
Start with the chicken. It’s best for chicken cutlets to have a nice, thin piece of chicken. If your chicken is on the thick side, you’ll want to place your chicken on a cutting board and top with a piece of parchment paper. Whack it mercilessly with a heavy object – like a small frying pan – until each breast is about 1/4 inch thick, like so. (NOTE: Good to make after a bad day 🙂 )
*WHACK* *POW* *THWAP* *ZONK*
(sorry, comic book Jen got a liiiiitttle carried away. back to your regularly scheduled recipe.)
Heat the olive oil in a large frying pan over medium-high heat.
Combine the flour, parmesan, pepper, and garlic in a shallow dish. Combine the egg and the water in a separate dish. Dredge the chicken breasts first in the flour mixture, then in the egg mixture, then back in the flour mixture. Gently fry the chicken in small batches (two at a time is good) on each side until golden brown. Place chicken onto an ungreased sheetpan and place into your preheated oven while you finish cooking the rest of them.
Meanwhile, cook the pasta to package directions. Before draining, reserve about 1/2 cup of the pasta water and set aside.
Once pasta is drained, leave it in your colander (drainer, strainer, whatever ya call it), and heat olive oil, garlic and lemon zest right in the pasta pot. Return drained pasta to the pot. Toss in the basil, arugula and walnuts. If it seems stiff, add the reserved pasta water. Add the parmesan immediately before serving.
Remove chicken from the oven and squeeze half of the lemon over top.
Serve immediately… with lemon slices if you’re feeling fancy!