Tonight, I definitely made the most creative, and most wholesome meal yet. I think this is the most advanced due to the various elements and steps.
I have a NutriBullet to make smoothies, but I never thought it could contribute to making dinner. By just placing 3 slices of sourdough bread and two cloves of garlic into it, I was able to make my own breadcrumbs. The protein of my meal was breadcrumbed pan-fried chicken, a recipe from Jamie Oliver’s 5 ingredient cookbook I bought at the beginning of this cooking adventure. One challenge I came across in this recipe was that he said it was possible to just hammer the breadcrumbs into the flattened chicken breasts. I had a hard time getting them to stick so I beat an egg and lightly coated the chicken breasts before putting the breadcrumbs on. This acted as an adhesive and worked much better than using nothing. This was a trick I learned from watching my mother make something similar when I was younger. On the side I pan-fried slices of Halloumi cheese, one of my favourite salty snacks. This is very simple and you just fry the cheese in olive oil for about 2 minutes on each side, until golden in colour. Lastly, I made a simple arugula salad for some greens, and tossed it in olive oil and lemon juice. To drizzle on top of everything, I had Nonna Pia’s balsamic reduction on the side as it is a taste I love and adds some extra flavour. Overall, this meal was extremely tasty and I would definitely make it again. The chicken takes a little bit of extra time but it was well worth it!
New skilled learned: Prior to putting the breadcrumbs on the chicken, I flattened them out using a meat hammer in-between two pieces of parchment paper. This made them thinner and allowed them to cook quicker. I purchased mine at IKEA but you can also use the bottom of a frying pan if you do not own one.
Challenges: As breadcrumbs are very dry, if there is not enough olive oil in the pan, and the heat is too high, the chicken can easily burn. When this began to occur, I had to pull the pan off the stove for a minute to cool down and lower the heat before resuming cooking. I also added more oil to the pan as a tablespoon was not enough for the large size I was using.