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Volume 74

Dinner This Week: Nut-Crusted Chicken Cutlets

By Keith Dresser Published

This week’s menus include Nut-Crusted Chicken Cutlets, Stir-Fried Shrimp, and Stuffed Thick-Cut Pork Chops for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Nut-Crusted Chicken Breasts and Broccoli Rabe

To ensure that our Nut-Crusted Chicken Cutlets with Lemon and Thyme are juicy and flavorful, we poke the meat with a fork, salt it, and let it rest before dredging it with a seasoned mixture of half nuts and half panko bread crumbs. To enhance the nutty taste, we cook the coating in browned butter. For our Broiled Broccoli Rabe, we use the intense heat of the broiler to create deep caramelization without overcooking the vegetable. Because most of broccoli rabe’s bitterness comes from an enzymatic reaction triggered when the florets are cut, we keep the leafy parts whole and cut the stalks into large pieces. 

Printable Shopping Lists: Nut-Crusted Chicken Breasts and Broccoli Rabe

Equipment Review Food Processors

How much do you need to spend to get a machine that makes light work of chopping, slicing, shredding, and mixing?

Dinner 2: Stir-Fried Shrimp and Steamed White Rice

 Stir-Fried Shrimp with Onion, Bell Peppers, and Cumin starts with tossing the shrimp with a little salt and sugar and letting them sit for 30 minutes. This not only seasons the shrimp but also helps them retain moisture during cooking. When the shrimp are almost ready, we quickly stir-fry the vegetables and set them aside. Then, rather than cook the shrimp over high heat as most recipes call for, we add the sauce to a skillet and poach the shrimp gently in the liquid, covered, to ensure that they stay moist. We serve the stir-fry with Steamed White Rice, which is soft enough to soak up savory sauces, yet sticky enough to pick up with chopsticks. Rinsing the grains removes some of their surface starch and starting them in boiling water provides enough agitation to release the remaining starch, resulting in just the right amount of stickiness.

Printable Shopping Lists: Stir-Fried Shrimp and Steamed White Rice

Equipment Review Rasp-Style Graters

We love the Microplane Classic, but it’s not the only rasp around anymore. Can any of the newcomers top our old favorite?

Dinner 3: Stuffed Pork Chops and Boiled Carrots

Thick-Cut Pork Chops with Spinach and Fontina Stuffing start with rib chops, which have an unbroken eye of meat into which a wide pocket can be cut with a sharp paring knife. We fill the pocket with a fontina, spinach, and pine nut stuffing to add moisture, fat, and assertive flavors to the lean, mild pork. For Boiled Carrots with Lemon and Chives, we cook the carrots in just 2 cups of well-salted water, which not only adds seasoning, but the small amount of liquid also helps the carrots retain some of their natural sugars as well as helps them cook faster. After draining, we add a little butter for richness and some lemon juice for brightness.

Printable Shopping Lists: Stuffed Pork Chops and Boiled Carrots


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.