Fried Chicken Cutlets and Penne with Onions & Capers
I took two chicken breasts each cut in half (so that I ended up with four pieces). Then, take out any pent up aggression by pounding the chicken thin and so that it would have an even thickness. Season the cutlets with garlic salt, italian seasoning, salt, and pepper. Dredge the chicken in flour, dip in a beaten egg, and then dredge it again in flour. This will provide a thicker coating than the single coat of flour. Fry the chicken breasts in olive oil until golden and delicious.
The next step in the process is saute a vidalia onion (largely sliced) in olive oil. Then add a couple tablespoons of flour to the pan and let brown. Next, add 2 cups of chicken stock and ~1 tbsp of capers (just the capers and not the liquid). Toss in freshly cooked penne and serve. I added a dollop of ricotta cheese and lemon slices in the plating.
Fresh Green Beans in a Lemon Dressing
I trimmed the ends of the green beans and then tossed them in a pot of salted boiling water to cook for a couple of minutes. While they were cooking away, I made a lemon dressing by combining olive oil with fresh lemon juice (in roughly equal parts) and seasoning with salt and pepper. Then just toss the hericot vert in the dressing and serve.