I made this last evening, easy to prepare and a delight to the palate!
Chicken Cutlets and Facon
(based on a recipe from Food & Wine‘s Quick from Scratch Chicken Cookbook)
- 1 1/2 lb Swiss chard, long stems removed, leaves chopped and washed well
- 1 tbsp water
- 1/4 lb sliced Jack’s Gourmet Facon, cut into 1/4″ strips
- onion, chopped
- 4 chicken cutlets
- 3/4 tsp salt
- 1/4 tsp, fresh ground black pepper
- 1/2 cup parve substitute for sour cream *
- Put the Swiss chard and the water in a medium pot. In a large nonstick frying pan, cook the facon until crisp. Drain on paper towels. Pour off and reserve all but 1 tbsp of the facon fat, which should stay in the pan.
- Put the pan with the remaining facon fat on a moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, another 30 seconds. Add the mixture to the chard. Bring the water to a simmer, cover and cook over low heat until the chard is wilted and tender, about 5 minutes.
- Meranwhile, heat 2 tbsp of the reserved facon fat in the frying pan over moderately low heat. Season the turkey cutlets with 1/4 tsp of the salt and the pepper. Cook until just done, 1 to 2 minutes per side. Remove the cutlets from the pan so as not overcook them.
- Remove the chard from the heat. Stir in the parve sour cream and the remaining 1/2 teaspoon salt. Remove the chard from the pot with a slotted spoon, leaving the sauce. Divide the chard among four plates. Top each pile of chard with a turkey cutlet. Spoon some of the sauce over the top and sprinkle with the facon.
- Serve with french fries
* Parve Sour Cream
Yield: 2 cups
- 1 package soft tofu
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- Salt, to taste
Blend together well and refrigerate for about 4 hours
I washed it down with a Blue Moon White Belgian Style Beer.
Enjoy, gentle reader, enjoy; I certainly did!