Like my sainted grandmother, I tend to not jot down directions or amounts for my recipes. A couple of days ago, I whipped up a quickie dinner that was easy and yummy . For now I’ll call it Disco Chik’n Salad. Why? I don’t know.
Since we’re now committed vegetarians, experimenting with various meat substitutes has become fun. Below is an easy recipe for a light summer dinner that I hope you will enjoy.
4 plain chik’n breats (we prefer Quorn’s Naked Chik’n)
1 cup of plain soy milk
2 cups of panko bread crumbs
¼ cup of grated cheese (Pecorino works nicely)
Teaspoon of freshly ground black pepper
Preheat the oven to 400 degrees. Mix the panko bread crumbs, grated cheese and fresh ground pepper into a shallow bowl. Take the (unfrozen) chik’n breasts and dip them into the soy milk. Roll each breast into the panko and press firmly so the crumbs adhere. Place the breasts on a baking sheet and cook for 20 minutes on each side. When the breasts are done chop them into even pieces and place over 4 cups of chopped romaine lettuce. Drizzle on dressing and add a dash of grated cheese and freshly ground black pepper.
Add and stir:
¼ cup of balsamic vinegar
½ cup extra virgin olive oil
Tablespoon of pecorino Romano grated cheese
Tablespoon of Dijon mustard