I know, I know. You guys are probably like, but you just DID salad, Carter.
Yeah, well… welcome to my house. I’m not really all that creative.
(It’s why I picked food instead of fashion. Also, I can’t sew.)
Seriously, even Lindsay asked me what’s up lately:
Well, I’m in charge of cupcakes for the St. Patrick’s Day party this weekend. So there’s probably going to be booze AND dessert here on the blog soon. Possibly in the same dish, no less.
But for the meantime – back to salads. (You need to eat lots of salad to counteract all the green beer this weekend, right?)
Last night, I emailed B asking him if he was going to make it home for dinner (if he doesn’t come home, I tend to default to a bachelorette-style bowl of noodles. Don’t judge me.) What are you going to make? he asked. Was thinking crispy chicken over salad greens… nothing fancy, I typed, hoping he wouldn’t remember we had eaten the same thing for dinner just last week, and probably the week before. One of my favorites, came his answer. Honey mustard dressing?
Well… crap. I’ve never made honey mustard dressing before.
But I HAVE made honey mustard dipping sauce before… meh, I’ll just wing it.
And although it might sound self-righteous, I have to say… this might be the best honey mustard dressing I’ve ever had. Tangy and not too sweet, and not so thick that it’s like trying to mix concrete into your salad greens. (I hate that.) With the crispy chicken, it’s like a grown up version of chicken nuggets. Minus the uncomfortable driver’s seat and soggy fries, of course.
We loved this dressing so much, it’s probably going to be the new default dressing ’round here for the next few weeks. But, should honey mustard not be your thing (not everyone likes mustard – I don’t know who you are or what’s wrong with you, but I know you’re out there) this goes perfectly with the balsamic vinaigrette or champagne vinaigrette I featured the other day.
1/4 pound chicken tenderloins (or chicken breast, trimmed of fat and sliced laterally into 1/4-inch-thick pieces)
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
a pinch cayenne, optional
1 egg, lightly beaten
1 tablespoon milk or water
1 teaspoon dijon mustard
1/2 cup panko
1/4 cup grated parmesan
1 tablespoon safflower oil or other high-heat oil
chopped mixed greens and honey mustard dressing, to serve
Combine flour, salt, pepper, and cayenne in a wide, shallow bowl, and stir to mix. Whisk together egg, milk or water, and mustard in a second bowl. In a third bowl, mix panko and grated parmesan together. Dip each piece of chicken into flour mixture, coating lightly. Shake off excess flour and dip each piece into the egg mixture. Shake off excess and finally dip each piece into panko mixture. Press panko mixture onto chicken with your fingers. Put coated pieces of chicken in a single layer on a baking sheet or plate. Ideally, place your baking sheet or plate in the fridge for about 10-15 minutes – it will help the crumbs adhere to the chicken during cooking – although if you don’t have time, skip the refrigerator.
Heat safflower oil in a large skillet over medium-high heat. When you think the oil is hot, drop a few stray panko crumbs into the pan – if they start to sizzle and brown immediately, your oil is hot enough. Carefully place chicken in pan in a single layer, and cook for 2-3 minutes or until golden brown. Turn chicken to other side using tongs or a fork, and cook another 2 minutes, or until browned. Remove to a plate covered in a paper towel, and let drain.
Cut into slices and serve over mixed greens, if desired.
Honey Mustard Dressing
one heaping tablespoon of yellow mustard
two teaspoons honey
one tablespoon olive oil
one teaspoon mayonnaise
one to two teaspoons water
Combine all ingredients in a jar and shake to combine. (Note: if you have access to a microwave, heat the honey up for 15 seconds – it will mix in much more readily with the other ingredients.) Adjust seasoning to your preferences.