Tag Archives: Mustard

Parmesan Chicken Cutlets and Warm Mustard Potato Salad

Parmesan chicken and mustard potato salad

This meal is not groundbreaking, it’s not difficult, and it’s not really anything new. But it feels complete, it took all of 10 minutes to prepare and 30 minutes to cook, and it was delicious. Just add greenery. The asparagus we ate alongside this took forever to cook so we ate it as a kind of dessert. Oh, who am I kidding, we ate cookies for dessert and I put the asparagus in the fridge.

My reason for posting this recipe is the potato salad. Back when I was unemployed I was doing some recipe testing for a meal delivery website and more often than not, the recipes were mediocre and tasted like they were missing something. One in particular was a mustard potato salad that was SO bland and I couldn’t figure out why. Then I found a recipe in Real Simple magazine for a mustard potato salad that had a splash of red wine vinegar… and there was the missing ingredient. I once read on a blog, “if your dish is missing something, it’s probably an acid.” And in this case, it was true. You learn something everyday, kids.

On the menu:
Parmesan chicken cutlets and warm mustard potato salad
Serves 2

Chicken:
1 lb. of thinly sliced chicken cutlets
1 egg, scrambled
3 Tbsp grated parmesan cheese
2 Tbsp fresh rosemary leaves, finely chopped
1/2 cup bread crumbs (or my favorite kinda-bread-crumbs, crushed Ritz crackers)
Salt and pepper
Nonstick cooking spray

Potato salad:
2 cups small new potatoes, cut into bite-sized pieces
1 Tbsp Dijon mustard
Salt and pepper
2 tsp red wine vinegar
1 tsp olive oil

Preheat oven to 375 degrees.

Put egg in shallow dish and scramble well. In another shallow dish, combine parmesan, bread crumbs, rosemary, salt and pepper. Dredge cutlets in egg and then bread crumb mixture. Place on a greased baking sheet and bake for 10 – 12 minutes or until chicken is cooked through and breading is browned.

Meanwhile, boil water in a large pot. Add potatoes and cook for approximately 16 – 18 minutes or until potatoes can be easily pierced with a fork. Drain potatoes and return to pot. Add mustard, red wine vinegar, oil, and a pinch of salt and pepper. Stir to combine. Serve warm alongside chicken and a green vegetable.

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Ketchup, Mayo, and Mustard, Oh My!

One of the classrooms at The Brooklyn Kitchen

This post is a big ole ad (even though they sure as heck are not paying me) for The Brooklyn Kitchen. They have endless classes on everything from brewing your own beer at home and cake decorating to pickling and bread baking, and all for around $50 a pop. They are informative, taught by experienced and knowledgeable chefs, and located super close to the Lorimer stop off the L train in Brooklyn.

Why aren’t you leaping off your couch to go take a class right now?

On Monday night I went out to The Brooklyn Kitchen and took the class on condiments. I am now full of information on how to craft my own mayonnaise, ketchup, BBQ sauce, mustard, citrus vinaigrette, and green goddess dressing.

Jealous?

While chef Brendan McDermott, who taught the class, stressed that recipes are the devil (my words, not his) and that home cooks should use their palates to craft truly special condiments, I’m going to share with you a couple recipes so you can start the condiments journey on your own.

You. Are. Welcome.

Greens with citrus vinaigrette (on lettuce), green goddess, and mustard

Spicy Mustard

3 Tbsp ground mustard seeds
3 Tbsp cheap beer (you heard me)
Healthy pinch of salt
2 tsp olive oil

Add the beer to the mustard and mix well. Add the salt and olive oil. Taste. If it’s too spicy for your liking, add a little more oil. If you’re a glutton for punishment, add more mustard powder.

That’s IT. Can you believe this? Don’t you want to slather this on everything in your cupboard and declare yourself Queen of Condiments?! No…? Just me…?

On to mayo!

French fries with (counterclockwise from top) ketchup, BBQ sauce, curry ketchup, and mustard

Mayonnaise

3 egg yolks
3 cups oil (canola, grapeseed, or olive)
1 Tbsp lemon zest (or zest from half a lemon)
1/4 cup lemon juice (or juice from one lemon)
2 tsp homemade mustard
Healthy pinch of salt (or 2 to taste)
2 Tbsp warm water

In a blender, on low speed, blend together egg yolks, lemon zest, lemon juice, and mustard. Add salt. Add warm water. While the blender is running, add the oil VERY slowly, in as thin and slow a stream as your hand can muster. You absolutely have to add the oil as slow as possible so the mixture stays emulsified.¬†Once the oil is added, you have mayonnaise! Let the mixture sit out at room temperature for about an hour before refrigerating so the mixture doesn’t separate in the cold.

Mayonnaise is an amazing base for so many things; ranch dressing, green goddess dressing, flavored mayo like chipotle and sriracha, and can be used to beef up cakes and baked goods. Seriously, this is the stuff.

All this and more at The Brooklyn Kitchen! Check it out.

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