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Recent Reviews

Re:Chicken Cutlets with Peach and Arugula Salad

great flavors, altho I made a few changes. I breaded the chicken (crumbs, parm, melted butter and pepper) and baked it. the dressing recipe is microscopic - I used 1/4 cup oil, 1.5 Tbs balsamic and 3/4 tsp mustard and it was generous for 2 salads. I also added goat cheese, pistachios and blackberries on top. macerating the peaches is key, it flavors the dressing noticeably. And I don't like raw onions, so I caramelized them with a tiny bit of brown sugar and finished with a splash of white vinegar. Red onions are apparently like shallots, the thinnest slices actually got kind of crispy and browned :)

Posted: 07:21 am on July 16th 2016