I’ve only completed half of this cooking school lesson so far. Martha and Sarah Carey made chicken piccata (to demonstrate sauteing) and then an Indian spice yogurt marinaded chicken that was pan-fried. I’ll get to the second one at a future date (or not since I’m not a big fan of spicy Indian food).

Cutlets

The first step in this

Cutlets pounded

was to make chicken cutlets. I must confess, I never knew what that was really! I just thought it was a chicken breast that was pounded thin. I had no idea you were supposed to cut it in half, to reduce the thickness. Color me ignorant on that. I was a little apprehensive about cutting the breasts in half, but it was super easy. They came out evenly and there was no anxiety necessary!

Next you are supposed to pound the cutlets to make them thin. Martha uses a metal mallet. My mom always used the side of a wooden tenderizer mallet and that’s what I use too (don’t worry – I cover the breasts in plastic so the wood does not get contaminated – no salmonella for this family). This was no problem to do either.

Cooking.....

I coated the breasts in the seasoned flour and cooked them in the oil and butter. No problem there either. They cooked really quickly. Once done, I removed them and added the wine, lemon juice, capers and parsley.

This was super simple,

Feelin

super quick, and super tasty! I have never had chicken piccata before – I guess I thought it sounded boring. I’ve also never eaten capers before. I thought they were like olives (which I

A gorgeous dish

don’t like) so I’ve always avoided them. I have to say, they gave a nice flavor as long as you didn’t eat too many at a time.  I love how the chicken was nicely browned and kind of crunchy. This one’s a good thing! Thanks Martha!

A Side Note

As a side note, I want to mention that I made Martha’s matzoh ball soup (from the Cooking School book) earlier this week. I was sick as a dog and didn’t manage to take any photos. Basically I made chicken soup like I always do (this time I threw in some of the leftover celery root and parsnips from Cooking School lesson 3 – the braised pork shoulder). Her matzoh balls are different than the recipe on the side of the matzoh can. I must confess the first time I ever even tried this kind of soup was last year, so I’m a newbie at this. Martha has you whip the egg whites separately. This did make the dough lighter. I liked their flavor, but found it was hard to get them to come out very round. Mine were all lop-sided and disturbed looking. They tasted great though. So that one gets a thumbs up too.

My December issue of Living recently came in the mail, so I’ll be moving forward to projects from there soon. That issue is a little intimidating – everything is so over the top. I also have Martha’s holiday special issues for both food and crafts and will be using those as well. Christmas is really creeping up on us. I’m looking forward to having a Martha Thanksgiving and Christmas this year. I feel as though Martha is helping me pay attention to details more than I normally would, which I am appreciating.