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Feb.13,2005 -Feb.20,2005 |
It's A Lunch Break
Some delicious panini recipes to add to your midday menu
By Rita Simonetta
Originally Published: 2005-01-09
Everyone knows how to make a sandwich. You take some processed meats and maybe a slab of cheese and some lettuce, put them between two slices of bread and you're in business.
But after a while, you get bored and monotony sets in. There are just so many cheese and lettuce or mortadella sandwiches a person can endure. So why not give your next lunch a little kick?
Chicken breast is packed with protein and one of the best choices for a satisfying lunch. Clean and salt the chicken breast (don't use as much salt as you would normally use when seasoning your meat since in this case the lemon juice will impart plenty of taste as it is). Marinate for two hours (or overnight) in a simple concoction made of 1 cup freshly squeezed lemon juice and two or three garlic cloves. The acidity in the lemon cuts at the meat tissues, thereby acting as a wonderful tenderizer (balsamic vinegar is also a great tenderizer). The lemon juice will also ensure that the meat retains its colour. Mix a cup of breadcrumbs with a tablespoon of dill, 1 tablespoon of Parmesan cheese and 1 teaspoon of minced parsley. Coat the chicken breast with olive oil and then cover with the breadcrumb mixture. Fry on medium-high heat. In the last few minutes of cooking, add two tablespoons of lemon juice. Fry until golden brown. Drain on a paper towel and let cool for a few minutes. The chicken is delicious between two pieces of lettuce and two slices of rustic Italian bread. Chicken with butter and brandy will also have you looking forward to lunchtime.
Or how about veal cutlet with pesto? Homemade pesto sauce is a must in your kitchen because the green sauce is so versatile. Use it in pastas, on top of bread, or in meat dishes. To make this sandwich, mix one egg in a bowl with some minced parsley and a teaspoon of lemon juice. Let the veal cutlet sit in the mixture in the fridge for about one hour. If you're in a hurry, skip the marinating process. Heat olive oil in a pan and fry the veal until golden brown. When the meat is almost ready, brush some pesto on both sides of the veal. When done, drain the meat and let cool. Enjoy in a dinner bun. Top the chicken with tomato slices, lettuce and radicchio.
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