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I think I made bagna cauda ("hot bath") once, maybe twice, and have memories of twisting sturdy paperclips into a three-legged stand that could support a ramekin filled with sauce, kept warm by a burning votive candle underneath. Fun, but nerve-wracking. For the chicken cutlet mashup, I wanted to deliver lots of warm buttery garlic-anchovy sauce, without the feats of engineering. Once the cutlets are fried to a crisp, the same pan they’re cooked in is readied for both the veggies and the sauce. First, a quick pan-roast of some asparagus, seasoned with salt, pepper, and lemon. Then, the sauce comes together quickly in the skillet with olive oil, garlic-anchovy paste, butter, fines herbes, lemon juice and a generous addition of white distilled vinegar.
Ingredients below.
The full recipe is on my newsletter, Food Processing:
carlalallimusic.substack.com/...
For the Cutlets
½ cup potato starch (not potato flour)
2 large eggs
1 ½ cups panko bread crumbs
Kosher salt; freshly ground pepper
4 boneless, skinless chicken thighs (about 1 pound)
For Frying and Saucing
1 bunch medium-stalk asparagus (1 pound)
5 anchovy fillets
5 garlic cloves
Kosher salt, for seasoning
Handful of mixed tender herbs, such as chives, tarragon, dill, and/or parsley
½ cup vegetable oil, or more if needed, for frying
Flaky salt, for serving
¼ cup extra-virgin olive oil
2 tablespoons unsalted butter
2 lemons
White distilled vinegar, for seasoning (about 2 tablespoons)
0:00 Introduction
3:17 Asperge, Asparago, Asparagus
8:29 Standard Breading Procedure
13:29 Fry Party
16:55 Sauce Lady
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Producer: Zoie Omega
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Director of Photography: Tim Racca
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Food Stylist: Alivia Bloch
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Editor and Comic Genius: Meg Felling
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Theme music "Magic Hours" by Amy Crawford
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Arcadia - Wonders by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/...
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5 июн 2024
