There is a lot of focus on California cuisine for some reason and so as to give a nod to the cooking club’s theme “California Cuisine” that I’m sure is pretty much the same as any other cuisine throughout the country, but not with as much focus. We have been grilling vegetables long before Curtis Stone hit the California scene, but since I do participate on a weekly basis I did chose a recipe and slightly adapted it to have with our sautéed chicken cutlets tonight, but if you would like Curtis’ recipe find a link at the bottom of the page.
A rather simple process and in case of rain, you can use a grill pan it all comes out just as good as grilling, perfect as a side dish to just about everything. Curtis included shrimp in his recipe and the dish is gently seasoned with herbs and grilled with lemon slices that really brighten things up and served alongside the cutlets a nice earthy salty bite from the olives in the chicken is a winning combination with the grilled vegetables.
Chicken with Olives and lemons:
about a cup of pitted marinated Greek green and black olives, each cut in half
4 thin chicken cutlets
about 2-3 teaspoons
Montreal Chicken Seasoning
3 tablespoons all-purpose flour
2 tablespoons EVOO
*optional 1/4 white wine
Juice of half a lemon, plus four slices of lemon
3 large cloves garlic, sliced
3 tablespoons butter
salt and pepper to taste
parsley for garnish
Blend the flour and Montreal Chicken seasoning in a breading pan or dish
Heat the EVOO in a sauté pan and dredge the cutlets, add them to the pan and sauté until golden. Turn the cutlets over and saute for 1 minute, if using the *optional wine add now, cook for 1/2 minute otherwise
add the lemon juice, garlic, olives, lemon slices and season with pepper. Cook for 7-8 minutes, stirring the pan juices occasionally. Toss in the butter, stir and allow to melt in. Remove cutlets to a serving platter, pour the pan sauce over, and garnish with parsley.