Pan Fried Chicken Cutlets: Another recipe from my daughter’s friend, Dina.
Ingredients:
One pound of skinless and boneless chicken breasts
juice and zest from one lemon
2 Tablespoons mustard
olive oil, salt
Marinate chicken in mustard, lemon juice and zest, a good pour of olive oil, and salt (to taste) for 30 minutes. Cover the chicken well.
Heat some olive oil in a frying pan, and when it is hot, fry the cutlets. Flip them when they are nice and brown. Serve hot.
Oklahoma-Style Onion Burgers
…a burger that is nearly as much onion as it is meat.
Ingredients
- 1/4 teaspoon canola oil (or any oil)
- 5 ounces freshly ground beef, divided into two 2 1/2-ounce balls
- Kosher salt and freshly ground black pepper
- 1 medium onion, thinly sliced (about 1 cup sliced onions)
- 2 slices American cheese
- 2 soft hamburger buns
- Mustard, pickles, and other condiments, if desired
- WHY IT WORKS:
- Using up to half an onion per burger and slicing onions orbitally maximizes onion flavor.
- Smashing burgers into the pan maximizes browning.
- Steaming buns on top of the burgers infuses them with beef and onion aromas
Procedure:
- Spread canola oil inside a large cast iron skillet with a paper towel. Heat over high heat until lightly smoking. Add balls of beef and press down with the back side of a spatula until completely flattened. Season generously with salt and pepper.
- Working quickly, spread onions evenly over cooking burgers and press down to embed onions into meat. Let cook with no further pressing until burgers are well browned, about 2 minutes
- Carefully flip burgers with a stiff spatula, making sure to pick up all browned meat from skillet. Let cook until onions start to soften, about 1 minute. Add cheese and top with top bun. Place bottom bun upside-down over top bun to allow it to steam in the onion vapors.
Note: We used 1/4 pound of 80% ground beef per patty and vidalia onions.
My Picky Mother 