Spicy Chicken Milanese
(from food and wine magazine January 2014)
2 large eggs
3 tablespoons Dijon mustard
1 ½ teaspoons cayenne pepper
Kosher salt and ground pepper
1 cup flour
1 ½ cups panko
4 - 3 ounce chicken breast pieces pounded out (or thin pork chops)
1/3 cup olive oil
In a pie plate, beat the eggs with the mustard and cayenne and season with salt and pepper. Spread the flour and panko into two other plates. Coat the chicken with the flour and brush off, then dip in the egg mixture, then dredge in the panko: press to help it adhere.
In a large skillet, heat 1/3 cup olive oil until shimmering. Add the chicken and cook over moderately high heat, turning once, until browned and white throughout. About 4 to 6 minutes. Transfer the chicken to plates.
Roasted Garlic Potatoes
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Here is a link to a basic Pasty recipe as a bonus.