Krista Ettles - A love note to cooking
Thanks so much for subscribing to my free newsletter! If you’re enjoying this, please consider supporting the work I do by purchasing a paid subscription. You’ll receive access to a great little community where we can connect deeper, plus bonus recipes, cook alongs and so much more! Another way to support my work is to share it with a friend who you think may also enjoy content. For the full experience, become a paying subscriber. One of the many reasons I love cooking; it forces you into the moment. You get to be present. You get to be part of the transformation that happens - to the ingredients and sometimes even yourself. There’s so much magic that happens when you just show up for it. All of your senses come to the party. The smell of the onions in the pan. That sizzle of chicken searing when you have the heat just right. The look of beautifully browned, crispy roasted vegetables. Tasting your way to a perfectly seasoned sauce. There’s even beauty in messing it up. Burning the nuts. Overcooking the chicken. It’s all a part of the practice and you’re always better because of it. You get to take in all those small moments and make something special. You get to savour it all. So savour those moments. The big ones, the small ones, the good, the bad and the messy ones. Just like life. Because it all ends so we might as well enjoy the ride and really be here for all of it, right? What’s cooking this week: Chicken MilaneseChicken Milanese. It’s the grown up version of chicken strips. I also love that almost every culture has some form of it; katsu, schnitzel, escalope to name a few. Learn the technique then you can take it so many different directions - and flavours! It’s an easy go to for weeknight cooking because it’s quick to pull together and you can mix it up with so many different flavours and toppings: use pork or veal instead of chicken, season the breadcrumbs with whatever spices you like; oregano rosemary, even everything bagel, or lemon zest and parmesan. As for toppings, I’ve named a few below but feel free to have some fun with that too! The key to get the perfect crispiness is getting your oil to the right temperature in the pan. To test it, drop a breadcrumb into the hot oil, it should immediately start bubbling. When you put the chicken in the pan, keep an eye on it to get that perfect golden brown, adjusting the heat as you need to.
To prepare the chicken, season both sides with salt and pepper. Arrange the flour, egg and breadcrumbs in separate bowls. Season each bowl with salt and pepper. Dip the chicken in the flour, then the egg, finally to the breadcrumbs making sure the chicken is fully coated. Set aside. Heat a large skillet over medium-high heat. Place the chicken in the pan and cook until browned, turning once (approximately 4-5 minutes per side). Remove the chicken from the pan and set aside. Arrange the chicken on a plate, slicing if you like. Top with any additional toppings you like Want more with me?This publication is reader supported and it means the world if you choose to become a paid subscriber. You’ll also get access community threads, months round ups, more recipes and live hangouts, and more! The Communal Table If you don’t know, this is my monthly cooking community where I lead classes, have guest teachers join us, there’s a cookbook club, foodie round tables where we nerd out about all things cooking and food, plus monthly giveaways of my favourite things, and so much more. If you’re looking for a space of rad people who love cooking as much as you do, come join us! Ready to learn the pleasure and the principles of cooking well? Come join The Creative Kitchen. This if for you if you want to learn some foundational cooking skills so you can find your own creativity and flow in the kitchen. Because that’s what it’s all about! If you’re ready for the magical world of Sourdough, come on in HERE You’re a free subscriber to Nourished . For the full experience, become a paid subscriber. |
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