Matzoh-Crusted Chicken with Orange, Fennel & Golden Beet Salad

 

Thought I would share this weeks  blue apron dish. we receive and really enjoyed. We trying it. out kinda expensive. The program does save me time on food shopping.  I also like the fact the recipes are so easy,but iI don't like always some of the food choices .

I love the  fact that they give step by step instruction with beautiful pictures

You can also just buy your own ingredient and use the Blue Apron's reicpes

 2 Chicken Cutlets

½ Cup Matzoh Meal

1 Fennel Bulb

1 Golden Beet

1 Red Onion

1 Navel Orange

1 Bunch Parsley

2 Tablespoons Red Wine Vinegar

2 Tablespoons Sugar

¼ Cup Dijon Mustard 

1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the chicken from the refrigerator to bring to room temperature. Peel and thinly slice the onion. Peel the beet and cut it in half lengthwise; very thinly slice the halves. Cut off and discard any fennel stems and fronds (the green, thread-like tops of the plant). Halve the fennel bulb lengthwise; remove and discard the core. Thinly slice the fennel bulb. Pick the parsley leaves off the stems; discard the stems. Cut off and discard peel and pith of the orange; medium dice the orange. In a large bowl, combine the mustard and 3 tablespoons of water.

2 Pickle the onion:

In a medium pan (nonstick, if you have one), combine the sugar, vinegar, onion and ¼ cup of water; season with salt and pepper. Heat to boiling on medium-high. Once boiling, cook 1 to 2 minutes, or until the liquid is slightly reduced in volume. Transfer the onions and pickling liquid to a heatproof bowl and set aside. Carefully rinse and dry the pan.

3 Coat the chicken:

Pat the chicken cutlets dry with paper towels; season with salt and pepper on both sides. Place the matzoh meal in a bowl. Working 1 at a time, coat the seasoned chicken cutlets in the mustard-water mixture (letting the excess drip off), then the matzoh meal (tapping off any excess). Transfer the coated chicken cutlets to a plate.

4 Cook the chicken:

In the same pan used to pickle the onion, heat a thin layer of olive oil on medium-high until hot. Add the coated chicken cutlets and cook 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.

5 Make the salad:

Reserving 1 tablespoon of the pickling liquid, drain the pickled onions. In a large bowl, combine the orange, fennel, beet and drained pickled onion. Add the reserved pickling liquid; drizzle with olive oil and toss to coat. Season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked chicken cutlets between 2 dishes. Top with the salad and garnish with the parsley. Enjoy!

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