Our parents are always terrified that we’re going to feed them tofu. Ha! We gave up on that ages ago. Now, we try to give them something they recognize—but it can’t be too boring and it can’t take forever. This recipe (that we’ve only slightly adapted) from Everyday with Rachael Ray fits the bill. According to Rach, it’s a 30-minute meal. That’s about how long it takes the two of us to make it. It might take a little longer if you’re working alone.
4 boneless skinless chicken cutlets (basically thin chicken breasts)
2/3 cup cornmeal or instant polenta
¾ cup shredded parmesan cheese
flour, for dredging
2 tbsp extra-virgin olive oil
1 package (12 ounces) gnocchi
2 tbsp butter
one 15 oz can of butter beans, rinsed
2 sprigs of rosemary, leaves chopped
1 pint cherry or grape tomatoes, halved
2 (or more) cups arugula
juice of 1 large lemon
1. Start boiling water for the gnocchi.
2. Set up your breading station: Combine cornmeal (or instant polenta) and HALF of the cheese on a plate. Fill another plate with flour. In a shallow bowl, beat the egg with a splash of water.
3. Coat the chicken in flour, then egg, then the cornmeal (or polenta) mixture.
4. Add 1 tbsp EVOO to a large skillet (make sure it covers the whole pan). Heat EVOO over medium-high heat. Add 2 chicken cutlets. Cook the chicken until crisp and golden, about 3 minutes per side (the second side often cooks quicker so watch out). Set aside. Repeat the chicken-cooking procedure with one more tbsp of EVOO and the other 2 cutlets.
5. Add gnocchi to boiling water. Watch ‘em. When they float, remove them with a slotted spoon.
6. Once all the little gnocchi have surfaced (and been moved to a bowl), dump the pasta water. Add the butter to the pasta pot. Melt the butter over low heat and stir in the butter beans and rosemary. Add gnocchi and remaining parmesan. Stir.
7. Toss the arugula and tomatoes in a large bowl. Add lemon juice. Toss again.
8. Plate the chicken and gnocchi and plop the arugula mixture right on top of the chicken (seriously).