When it comes to school lunches for children, Bologna sandwiches often take the spotlight as the easiest option.
However, it is not a daunting task for parents to prepare brown-bag meals that they can appreciate as well.
With the help of these delightful recipes for chicken cutlets, pasta salad, and chicken salad, a flavorful and satisfying meal can be prepared in just about 30 minutes.
The process begins with thin breaded chicken cutlets that cook up in a matter of minutes, making them an ideal choice for sandwiches or as a standalone dish paired with one of the delectable dipping sauces provided below.
To enhance the taste, it is recommended to incorporate any spice blend available into the breading mixture before coating the chicken.
For optimal results, Japanese panko breadcrumbs are suggested, as they possess a coarse and fluffy texture that yields a remarkably light and crisp final product.
It is advised to select cutlets that are approximately ¼ inch thick, ensuring that they cook through evenly while achieving a golden brown exterior.
In the quest for a pasta salad that exudes a creamy-rich texture while still maintaining a vibrant and fresh taste, our inspiration led us to the culinary wonders of Mexican esquites.
Traditionally, esquites consist of corn that is either grilled or roasted, then adorned with a delightful medley of herbs, lime, chili, and cheese.
Drawing from this concept, we embarked on a culinary journey to create a pasta salad that would encapsulate the essence of esquites.
Our first step involved simmering corn cobs in water, which would later be utilized to cook the pasta, infusing it with an additional layer of sweetness and grassy undertones.
Meanwhile, the corn kernels were carefully charred to perfection, and then tossed with the tangy brine derived from pickled jalapeños, along with the refreshing flavors of cilantro, Mexican crema, and the savory touch of cotija cheese.
The result? A harmonious blend of flavors and textures that will transport your taste buds to the vibrant streets of Mexico, while simultaneously satisfying your craving for a luscious and invigorating pasta salad.
If the availability of fresh corn is limited, an alternative option would be to use frozen kernels that have been thawed and carefully dried.
In this case, it is recommended to use approximately 2 pounds of frozen kernels. As the cobs will not be present when using frozen kernels, the pasta can be boiled directly in the water.
To elevate the flavors of a chicken salad, incorporating white miso proves to be a simple yet effective solution.
This ingredient adds a savory taste to the dressing, which is already tangy and aromatic, while also providing a rich and velvety texture.
Additionally, the dressing benefits from the inclusion of grated ginger, which imparts a vibrant and bold flavor profile.
Sliced cucumber and a generous amount of fresh herbs contribute a much-needed element of freshness, while slivered almonds offer a delightful crunch.
Although one could choose to poach the chicken specifically for this salad, for the sake of convenience and time-saving, shredded meat from a 3-pound rotisserie chicken can be used.
This will yield approximately 3 cups of shredded meat, which is more than sufficient for the recipe. Furthermore, it is worth noting that the dressing can be prepared in advance and stored in the refrigerator for up to four days, allowing for better time management and planning.
Crisp-Breaded Chicken Cutlets
In this recipe, which can be completed from start to finish in just 30 minutes, you will be able to serve 4 to 6 individuals with a delicious and satisfying meal.
To begin, you will need 2 large eggs and a pinch of kosher salt. In a separate bowl, combine ½ cup of all-purpose flour with 2 cups of panko breadcrumbs.
Now, it’s time to add some flavor to your chicken cutlets. You have the option to choose between 2 tablespoons of chili powder, curry powder, harissa spice blend, or shichimi togarashi.
Coat each of the six 4-ounce chicken cutlets, which should be about ¼ inch thick, in the breadcrumb mixture. Heat ¼ cup of neutral oil in a large skillet over medium-high heat, and cook the chicken cutlets in batches until they are golden brown and cooked through, about 2 to 3 minutes per side.
Add more oil as needed. Once cooked, transfer the cutlets to a paper towel-lined plate to drain any excess oil. Serve hot and enjoy this crispy and flavorful dish.
To prepare this delectable dish, start by beating the eggs with a teaspoon of salt in a bowl. In two separate bowls, place the flour and panko breadcrumbs, and incorporate a teaspoon of salt into each bowl. Next, add the chili powder to the panko breadcrumbs and mix thoroughly.
Now it’s time to coat the cutlets. Take one cutlet at a time and coat both sides with flour, ensuring an even distribution.
Then, dip the cutlet into the beaten eggs, making sure it is fully coated. Finally, coat both sides of the cutlet with the seasoned panko breadcrumbs, pressing gently to ensure the coating adheres.
Moving on to the cooking process, heat a quarter cup of oil in a large nonstick skillet until it shimmers. Add three cutlets to the skillet and allow them to brown on both sides.
Once they are nicely browned, transfer the cutlets to a wire rack to drain excess oil. Repeat this process with the remaining cutlets, using the remaining quarter cup of oil. With these simple steps, you can create a mouthwatering dish that is sure to impress.
Dipping Sauces for Crispy Cutlets
The topic at hand is a collection of various sauce recipes, each with its own unique flavor profile and ingredients. These sauces are versatile and can be used to enhance a wide range of dishes, adding a burst of flavor and depth to any meal.
The first sauce, Tangy Soy-Sesame Sauce, combines soy sauce, unseasoned rice vinegar, and toasted sesame oil to create a tangy and savory sauce that pairs well with stir-fries and Asian-inspired dishes.
The second sauce, Yogurt-Chutney Sauce, combines whole-milk plain yogurt, mango chutney, kosher salt, and ground black pepper to create a creamy and slightly sweet sauce that complements grilled meats and vegetables.
The third sauce, Yogurt-Tahini Sauce, combines whole-milk plain yogurt, tahini, kosher salt, and ground black pepper to create a rich and nutty sauce that is perfect for drizzling over falafel or roasted vegetables.
The fourth sauce, Sour Cream and Lime Sauce, combines sour cream, lime zest, lime juice, kosher salt, and ground black pepper to create a tangy and refreshing sauce that pairs well with seafood and Mexican-inspired dishes.
Lastly, the fifth sauce, Sriracha-Mayo Sauce, combines Sriracha, mayonnaise, and ketchup to create a spicy and creamy sauce that is ideal for burgers, sandwiches, and dipping fries.
Each of these sauces is simple to make, requiring only a few ingredients and minimal preparation time. Whether you’re looking to add a touch of heat, tanginess, creaminess, or sweetness to your dishes, these sauces are sure to elevate your culinary creations to new heights.
Pasta Salad with Charred Corn and Cilantro
This recipe provides a step-by-step guide on how to create a delicious and flavorful dish in just 30 minutes.
With enough servings to feed a group of 4 to 6 people, this recipe requires 5 cups of fresh corn kernels, which can be obtained from approximately 5 ears of corn. It is important to reserve the cobs for later use.
Additionally, you will need 8 ounces of ditalini, penne, or elbow macaroni, along with kosher salt and ground black pepper for seasoning.
To begin, heat 2 tablespoons of neutral oil in a pan. Then, add the corn kernels and cook until they become tender. In a separate pot, cook the pasta according to the package instructions, ensuring it is al dente. Drain the pasta and add it to the pan with the corn.
Season with salt and pepper to taste. Next, add ½ cup of Mexican crema or a mixture of sour cream and water, whisked together. Stir in ½ cup of finely grated cotija cheese, followed by 1 cup of roughly chopped fresh cilantro and ⅓ cup of chopped pickled jalapeños.
For added flavor, incorporate 3 tablespoons of the jalapeño brine. Mix all the ingredients thoroughly until well combined. Serve the dish hot and enjoy the delightful blend of flavors and textures.
In the preparation of this culinary delight, one must first gather a large pot and combine 4 quarts of water with the corn cobs.
This mixture should then be brought to a boil and allowed to cook for a duration of 10 minutes, after which the cobs should be promptly removed and discarded.
Following this step, the pasta and 1 tablespoon of salt must be added to the pot, and the mixture should be cooked, with occasional stirring, until the pasta reaches a state of complete tenderness.
Once achieved, the pasta should be drained in a colander and rinsed under cold water, ensuring that it is thoroughly cooled. The colander should then be shaken vigorously to rid the pasta of excess water, and the pasta should be set aside for later use.
Moving on to the next phase of this culinary endeavor, a 12-inch skillet should be employed and the oil heated over high heat until it reaches a point just shy of smoking.
At this juncture, the corn should be added to the skillet in an even layer and cooked without any stirring for approximately 3 minutes, allowing the kernels to acquire a desirable charred appearance.
After this initial cooking period, the corn should be stirred once and then left to cook without further interference until a significant portion of the kernels have attained a state of full charring, which typically takes around 2 minutes. Once achieved, the corn should be set aside, away from the heat source.
In a separate large bowl, a delectable mixture can be concocted by whisking together the crema, half of the cotija cheese, cilantro, pickled jalapeños and their brine, as well as ½ teaspoon each of salt and pepper.
This mixture should then be supplemented with the charred corn and pasta, ensuring that all ingredients are thoroughly combined.
To achieve the perfect balance of flavors, it is advisable to taste the mixture and adjust the seasoning with additional salt and pepper as needed. Finally, the completed dish can be transferred to a serving bowl and garnished with the remaining cotija cheese.
For those who seek to elevate this dish to even greater heights of culinary excellence, optional garnishes such as chili powder, lime wedges, sliced scallions, or a combination thereof can be added to further enhance the visual appeal and taste profile.
Miso-Ginger Chicken Salad
This recipe for miso chicken salad is a quick and easy dish that can be prepared in just 30 minutes. It yields four servings, making it perfect for a small gathering or a family meal.
To make the dressing, combine 1/3 cup of white miso, thinly sliced fresh ginger, 1/3 cup of lime juice, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, and a pinch of kosher salt and ground white pepper. Blend these ingredients until smooth, then slowly drizzle in 1/2 cup of grapeseed or other neutral oil while continuing to blend.
In a large bowl, combine 3 cups of shredded cooked chicken, 1/2 cup of toasted slivered almonds, 1/2 cup of thinly sliced scallions, 1/2 cup of finely chopped fresh cilantro, and 1 cup of thinly sliced English cucumber.
Pour the dressing over the chicken mixture and toss until well coated. Serve immediately and enjoy the refreshing flavors of this delicious salad.
To prepare a delectable and refreshing dish, begin by assembling the necessary ingredients. In a blender, carefully combine ⅓ cup of water, the miso, ginger, ⅓ cup of almonds, lime juice, mustard, honey, and ½ teaspoon of white pepper.
Allow the mixture to blend until it reaches a smooth consistency, which typically takes around 1 minute. Next, incorporate the oil into the blender and blend once more until the mixture thickens, which should take approximately 1 minute.
Once the desired consistency is achieved, transfer the contents into a jar, ensuring it is properly covered, and place it in the refrigerator for a minimum of 30 minutes, or alternatively, it can be stored for up to 4 days.
Now, it is time to move on to the next step. Take a large bowl and combine the chicken, scallions, cilantro, cucumber, and the remaining ⅓ cup of almonds.
To enhance the flavors, add 1 cup of the prepared dressing to the mixture and gently toss the ingredients together.
It is essential to taste the dish and adjust the seasoning with salt and pepper according to personal preference.
Finally, serve this delightful creation with the remaining dressing on the side, allowing individuals to drizzle additional dressing over their servings as desired. This tantalizing dish is sure to impress and satisfy even the most discerning palates.