Egg & Toast

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Lemon-Caper Chicken (from Mike O’Mara, via Kevin’s “old” blog) From the kitchen of kelpiep

  • 1 1/2 lbs. chicken breast tenderloins, each beaten nice and flat
  • 1/3 c all purpose flour
  • 1/2 t salt
  • 1/2 t pepper
  • 3 T butter, divided
  • 1 T olive oil
  • 1/2 c dry white wine or vermouth (also delicious w/red wine)
  • 3 T lemon juice
  • 2 T chopped Italian parsley
  • 2 minced garlic cloves
  • 2 T capers
  • garnish: lemon wedges, parsley

1.) Cut chicken into 1/2 inch thick slices (if necessary). Place between wax paper and flatten with meat mallet until 1/3 inch thick. 2.) Dredge chicken in combined flour, salt and pepper. 3.)Melt 2 T butter with oil in skillet over medium high heat. Cook chicken in batches about 1 1/2 minutes on each side or until golden. 4.) Remove and keep warm. 5.) Deglaze skillet with remaining butter, wine and lemon juice. Cook 2 minutes or just until heated through. 6.) Stir in parsley, garlic and capers; heat through.

Spoon over chicken. Add garnish if desired.

And now the faboo egglant. (Remember, this is from Kevin O’Mara!) I’m not going to tell you where Dad got the recipe. Think space aliens, think Italian grandmother, think creative burst of inspiration, think dusty old magazine … think whatever you want. It’s his secret, not mine.

The First Eggplant of Which I Have Intentionally And Emphatically Had Seconds

  • 1 c Italian-style bread crumbs
  • 1/2 c grated Parmigiano-Reggiano
  • 3 T sesame seeds (I used toasted)
  • 2-3 T olive oil

1.) Preheat oven to 400º F. 2.) Combine ingredients and place in shallow bowl.

  • 1/2 c all purpose flour
  • 2 eggs beaten with a splash of water
  • 1 large firm eggplant, thinly sliced

3.) Dust the eggplant slices in the flour, then dip in the egg mixture. 4.) Press into the breadcrumb mixture. 5.) Arrange eggplant on a large non-stick cookie sheet and bake in the center of the oven until golden all over, 15 to 17 minutes. (No need to turn or broil.)

While the eggplant was baking, Dad sautéed some garlic in olive oil and added that to some store-bought bruschetta and heated it all up in a little saucepan. Man, was that ever awesome.


Go and create, my children, go and create. You will not be disappointed.

(I add my assurance to that! It’s delicious! kp)