As kids return to school and everyone's schedules get more hectic, it may be difficult to gather everyone around the table for dinner but chef Susie Cover wants to help. Here, she shares her delicious and nutritious meals that the whole family will love.
Recipe: Chicken milanese (on this page) Recipe: Summer cobbler (on this page)Here is a healthful but still delicious version of the usual chicken fingers. Out secrets are panko, the light and flaky Japanese bread crumbs, in the breading mix, and always choosing all-natural chicken because of its superior flavor. We use this versatile dishes a main course; sliced into strips (fingers) for dipping into ketchup, arranged on top of a salad, or tucked into sandwiches.
To make the sauce
In a bowl, combine the mayonnaise, sour cream, lemon zest and juice, and salt and stir to mix well. Set aside. Crack the eggs into a large, shallow bowl and beat until blended. In a second large, shallow bowl, stir together the bread crumbs, Parmesan, lemon zest, oregano, 1 tsp salt, and 1⁄2 tsp pepper. In a third bowl, whisk together the flour, 1 tsp salt, and 1⁄2 tsp pepper.
To make the chicken
Using a sharp chef’s knife, cut each chicken breast half horizontally into 3 slices. Place each slice between 2 sheets of plastic wrap and, using the flat side of a meat pounder or a small, heavy frying pan, pound to a uniform thickness of about 1⁄4 inch (6 mm). Coat each slice first with the seasoned flour, then in the eggs, and finally in the bread-crumb mixture, shaking off any excess as you go and placing the coated pieces on a plate.
Pour oil to a depth of 1⁄2 inch (12 mm) into a large nonstick frying pan and heat over medium-high heat until hot but not smoking. Working in batches as needed to avoid crowding, add the chicken pieces to the hot oil and fry until golden brown and crispy on the first side, about 3 minutes. Turn and cook until golden on the second side, 2-3 minutes longer. Using tongs, transfer to paper towels to drain. Sprinkle with salt. When all of the chicken is cooked, serve it piping hot with the sauce.
This cobbler celebrates summer but you can adjust the recipe throughout the year to feature favorite seasonal fruits. Here, mixed berries provide plenty of the antioxidants that are important to maintaining good health.
To make the biscuits
Preheat the oven to 375°F (190°C). In a large bowl, stir together the flour, baking powder, and salt. Scatter the butter pieces on top and pinch into the flour mixture with your fingertips. Continue to pinch and toss until the mixture has the consistency of a uniform coarse, sandy meal. Add the milk and stir with a wooden spoon just until combined and a moist dough forms. Turn the dough out onto a lightly floured work surface and divide into 12 equal pieces.
To make the filling
In another large bowl, whisk together the sugar, cornstarch, salt, and lemon zest and juice. Add all of the berries and toss gently until well combined (hands work best). Pour the filling into a 9-by-12-inch (23-by-30-cm) baking dish and spread in an even layer. Arrange the biscuits on top of the filling, spacing them evenly. Brush each biscuit lightly with the cream and sprinkle with sugar.
Bake until the biscuits are golden brown and the filling is bubbling, 45-50 minutes. Remove from the oven and let cool for about 15 minutes. Serve warm with vanilla ice cream or whipped cream.
Susie's Tip: To divide the dough evenly, first split it in half, then cut each half into 6 equal pieces.
© 2012 MSNBC Interactive
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