I’m a huge fan of “Blue Bloods!” I’ve watched it faithfully from the get-go back in 2010, and adore the Reagan family!
Owing that I'm a cookbook junkie, and a fan of the show, The Blue Bloods Cookbook is right up my alley. It includes great recipes, with stories about the show and cast sprinkled around…
The family dinner scene is a part of every episode:
Bridget Moynahan - who plays Assistant DA Erin Reagan - relates in the cookbook, how to make eating look natural take after take, and hopefully not talk or chew with a mouthful of food: she smashes her food around on the plate.
Amy Carlson - who plays Linda Regan - is always cutting her food, while Tom Selleck - the Police Commissioner - has the best strategy, he forever butters his roll. He knows a good thing; it’s easy, natural, and he has made sure he’s the only one on the set using that tactic!
As for the cookbook, there are so many great recipes to try ~ Four Cheese Mac-and-Cheese, Yankee Bean Soup, Rumaki, and Drugstore Chocolate Cake.
Chicken Cutlets was my first one to try ~ Bill and I thought it was an ideal delicious way to dress chicken up!
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup flour
3 large eggs
1½ cups bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon dried oregano
¼ cup olive oil
Sandwich each chicken breast between two sheets of heavy-duty wax paper.
Using a kitchen mallet or the bottom of a cast-iron pan, pound the breasts until they are each about ¼ inch thick.
Season each cutlet with salt and pepper.
Set up a breading station:
Put the flour in one shallow dish.
Beat eggs with a teaspoon of water and put them into a second shallow dish.
Mix the bread crumbs, Parmesan and oregano in a third shallow dish.
Dredge a cutlet in flour and shake off excess.
Dunk it in the egg until it is well coated and let excess drip off.
Press it into bread crumbs all around, so that it’s coated on both sides.
Shake off excess and transfer the cutlet to a clean plate.
Repeat with remaining cutlets.
In a large skillet, heat oil over medium-high heat.
Cook cutlets until golden brown and cooked through, about 5 minutes per side.
Work in batches, if necessary, to avoid overcrowding the skillet, and add more oil if needed.
Transfer to platter and serve.