{"id":9880,"date":"2017-07-01T00:08:18","date_gmt":"2017-07-01T04:08:18","guid":{"rendered":"http:\/\/orangette.net\/?p=9880"},"modified":"2017-07-01T00:19:50","modified_gmt":"2017-07-01T04:19:50","slug":"june-30","status":"publish","type":"post","link":"https:\/\/orangette.net\/2017\/07\/june-30\/","title":{"rendered":"June 30"},"content":{"rendered":"

A couple of weeks ago, while researching rhubarb crumble recipes for the Crisps and Crumbles episode of Spilled Milk<\/a> (still going strong, 52 weeks a year! and still featuring impromptu hair-metal duets!), I pulled down an old copy of Canal House Cooking<\/em>, and it fell open to page 57, “Cutlets Smothered in Peas.” That’s when it dawned on me that I had somehow made it to age almost-39 without ever cooking a chicken cutlet, and that my child had somehow made it to age almost-five without ever eating a chicken cutlet. I understand this makes one subject to ridicule and rebuke not only in America, but also in many other parts of the world, including Japan, where panko-breaded, pan-fried chicken or pork cutlets (katsu<\/em>) are, I hear – and hope to see for myself one day – a national staple.<\/p>\n

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You probably already know how to cook chicken cutlets? I didn’t, and the Canal House recipe didn’t go into much detail, so I texted Matthew<\/a>, who knows how to cook almost everything. The recipe below is quick and loose, a combination of Matthew’s instructions, some online recipe-reading, and Canal House’s smothered pea idea, banged out on my electric stove on a warm June night as an early dinner for two. (If you’re looking to do traditional\u00a0katsu<\/em>, which calls for pounding the meat to an even thinness and frying with greater exactness, Kenji Lopez-Alt has an excellent method<\/a>.)<\/p>\n

I recommend serving cutlets and peas with corn on the cob, cooked quickly in a skillet of simmering, well-salted water. In my experience, almost-five-year-olds are great at buttering corn on the cob. They can also participate in the chicken-dredging process, provided that your almost-five-year-old is a good hand-washer (and\/or you are an exacting hand-washing supervisor). Almost-five-year-olds can also set the table. They may choose to do all of the above wearing only underwear and chipped nail polish. Upon taking a first bite, they may even exclaim, “I love this recipe!” Almost-five-year-olds are the greatest, except when they are not.<\/p>\n

(A normal old recipe post! That was fun.)<\/p>\n

Also:<\/p>\n