|We found this recipe ( and by we I do mean kent) inan issue of Food and Drink from the LCBO, seriously the best magazine out there. I have used several recipes like my Bourbon Chocolate Mousse or the Bailey’s Irish Creme Mousse. ( I do desserts, Kent does the meals, is that not a perfect partnership)
1 head of garlic
1 sweet red pepper
2/3 to a whole hot red pepper, such as Serrano
¼ cup (50 mL) olive oil
7 oz (200 g) spaghettini
Freshly ground pepper
1. Bring a large pot of water to a boil. Meanwhile separate and peel the garlic cloves. Slice them thinly, then set aside. Seed, and then dice both of the peppers.
2. In a large skillet, heat the oil; add the peppers and cook, stirring until the peppers have softened, about 5 minutes. Reduce the heat to medium-low and add the garlic. Cook the garlic, stirring for about 10 minutes or until the garlic caramelizes.
3. Add a generous amount of salt to the boiling water, then cook the spaghettini until al dente. Drain and toss with pepper and garlic mixture, season and add a little more olive oil if necessary.
Chicken Cutlets and Red Pepper Garlic Pasta
It has been a while since I posted a recipe, so I thought I should share what may be a slightly time consuming one but trust me well worth the effort. Honestly folks it was exhausting taking pictures of Kent preparing a meal for me….
Chicken cutlets, now those are time consuming but awesome for working out any frustrations you might have. Do not cheat here folks, pick up a chicken breast make sure it is de-bonned and skinless of course ( that is not a cheat). Gran a few pieces of wax paper, a mallet and then beat the crap out of the chicken. Pretend it has done you wrong…
You will need flour, eggs and breadcrumbs to prepare your cutlets. I recommend three large bowls ( OK Kent recommends) one for the flour, one for the egg mixture and one for breadcrumbs ( italian crumbs are the best)
Each cutlet should be coated in flour first, then dipped in the egg mixture and then finally coated in the breadcrumbs.
Once all are coated then can be deep fried ( never said this was calorie reduced remember).
In small batches,add the chicken to the oil, let sizzle 6-8 minutes until golden brown. These can be kept warm in the oven while you prepare your pasta.
The end result looks like this:
Pair the two together:
and serve with wine of course. ( Chardonnay works perfectly)