As many of you may know, I just recently started working (go me), after all too many career changes and YEARS in school. I do enjoy my work very much, however I have yet to make it over the “what do you mean I wont be home by 3 Oclock” hump. Since Matt and I have been married, I have essentially cooked dinner for us almost every night (barring weekends when we usually head to the restaurants). And I have thoroughly enjoyed this. The truth is I’m a bit of a homebody. Most of my days revolve around 2 things, what I will eat for lunch and what I will  eat (make) for dinner. Since I started working, this has all gone out the window and sadly been replaced with delivery. Last week, after a hell of a couple of days (my dog, grandmother, and mother ALL had surgery! everybody is fine…except for my stockings, but that is another story)  I decided to try and seek Matt’s help and Giulia’s epicurean guidance to be able to make a quick meal. I opted for the veal cutlet and salad from early on in the book, remembering that it looked like a cinch to make. Matt headed to Trader Joe’s for requested ingredients (veal) and Matt returned sans veal and with “chicken tenders”. Please be advised, Matthew clearly looked for veal, but TJ’s did not have any. This might be a good time to mention that meat in general kind of makes me want to barf. I was vegeterian for all too many years, and when i did start eating meat again, Chicken was the first down the hatch…and first to make its way back up. Not a great combination with “chicken breast tenders”. Giulia’s recipe called for veal or chicken cutlets..oh well this would have to do.

My next hurdle was frying. I bake with butter and oil all of the time, however, for some strange reason, actually saying I will “fry” something seems unhealthy. Sure, 1/2 pound of butter in my cookies could be seen as good for you fat, but throw it on the stove with some meat, and that is unhealthy. I was so stressed out though, and sometimes, you just need some trans fat! I did wind up breading and frying the cutlets according to Giulia…and it was well worth it. I did doctor  it up a bit, but it was very crisp and suprisingly light. I am making it again this evening (with real chicken cutlets) and some garlic spinach.

Giulia’s Breaded Cutlets

2 Eggs, lightly beaten, seasons with salt

3/4 C. bread crumbs seasoned with salt, pepper, and 1 Tbs. Parsley (I actually used italian style bread crumbs)

1 pound this cutlets

2 Tbs. Olive Oil

1 Tbs Butter

Lemon

Put the eggs in a wide rimmed bowl and put the bread crumbs on a plate. (I added a little but of milk to the eggs). Dip the meat into the eggs and then into the breadcrumbs.

In a skillet heat the oil and butter until melted and bubbly. Add the breaded cutlets and cook approximately 4 minutes on each side. You may have to do this two times. Refresh the trans fat in the pan if necessary! Pat cutlets with a paper towel and serve!

I made this with a really easy Spinach.

1 Bag baby spinach (pre cleaned is easiest)

4 cloves sliced garlic

1 shallot, sliced

1 tbs each butter and olive oil (the butter is so not necessary but sooooo good!)

salt and pepper

Heat olive oil and butter in a pan until bubbly. Add garlic until slightly browned, add shallots and let cook until soft and a bit carmelized. Add spinach, salt and pepper until spinach wilts. Enjoy!

I am making this again tonight, it was so perfect. If you want to be healthier, you can eliminate all butter, use three egg whites and skim milk for the eggs, and whole wheat bread crumbs.