Fried Chicken Cutlets, Jalapeño-Roasted Potatoes, and Sweet-and Sour Green Beans. Healthy, easy to prepare, and scrumptious. I make this dinner a lot. It really can be prepared and served in an hour, making it an ideal weekday meal. The chicken is oven-fried, meaning it is baked and browned in the oven with a tiny bit of oil. To bread the chicken, the recipe calls for panko breadcrumbs and I always try to have them on hand, but other types of dry breadcrumbs will work too. The potatoes bake in the same oven as the chicken and can be made with any quantity of jalapeños your taste desires. The beans are prepared while the other two dishes bake. I’ve also included another method of preparing the beans, below, that is equally as good and a maybe even a bit easier to prepare.
These recipes come from the April 2010 issue of Food and Wine Magazine. For some reason their online version presents the recipes at separate links rather than as a group like they were in the hard copy magazine. The magazine advised preparing the potato dish first, the chicken second, and the beans third. Here are the links to the recipes: Southern Oven-Fried Chicken, Jalapeño-Roasted Potatoes, Sweet-and-Sour Green Beans.
As promised, I have an alternative to the Sweet-and-Sour green bean preparation. This recipe was contributed to Bonnes Bouches by one of our readers, (thank you Dan) and it is definitely a keeper. You can make this in about two minutes flat and it is an amazing accompaniment to almost any vegetable. First, let me introduce you to what was for me a new ingredient: Gochujang. This is a Korean seasoning made from chile peppers, sticky rice, fermented soybeans, and salt. Spicy, salty, and a little sweet, it adds a complex, deep flavor to this sweet and sour sauce. I am a enthusiastic convert. No Gochujang on hand? Since the recipe only calls for 1/4 teaspoon of Gochujang I found that you can substitute, Sriracha or Sambal Oelek. For the beans, simmer them in a covered saucepan in a little salted water until tender, drain, toss with the sauce, and serve.
Mix until blended. Pour over cooked vegetables and toss.