Steamed White & Green Asparagus
Glass of Milk
Place each chicken thigh between two pieces of plastic and pound the meat until it is very thin. Pour oil into a large skillet. The oil should completely cover the bottom of the pan and be about 1/8-inch deep. Heat the skillet with the oil on medium-high heat. ?
While the oil is heating in the pan, season the chicken with salt and pepper. Set up 2 shallow pans or bowls for breading the chicken. In the first dish, beat the egg and water together. In the second dish, add the breadcrumbs. Dip both sides of each chicken piece in the egg and drag each piece through the breadcrumbs. ?
Carefully place the coated cutlets into the hot oil to cook. Since they are so thin, the chicken will cook quickly, about 3 minutes per side. When both sides are nicely browned, place the pieces on a paper towel lined plate. Place in a warm oven until serving. Serve with lemon wedges.
Like pasta, Spätzel is available dried. You can find it in the European foods section or pasta section of your super market. Simply follow the package directions. After the Spätzel has drained, place it back in the pan and sauté it with 2 Tbsp. butter and 3-4 thinly chopped green onions.
Steamed White and Green Asparagus
At the market: Select bright green & white asparagus with closed, compact, firm tips.
Storage at home: Refrigerate in a covered container or plastic storage bag. Use within 2 or 3 days.?
Snap ends off the asparagus spears and discard the ends. Wash the asparagus under cold water. Steam the asparagus for 3-4 minutes (stovetop or microwave) until fork tender. Toss gently with butter. Sprinkle with garlic salt and pepper.
Wash, peel, and remove the core from the apples. Place apples, butter, sugar, water and cinnamon in a heavy pan. Cook on low heat until apples are soft and mushy, about 25-30 minutes.
Make about 3 cups, 6 servings