Mark Bittman's Fried Herbed Chicken
Mark Bittman's recipes are dependably good, and the above, featured in his "Minimalist" column in the New York Times was no exception. Did anyone try it? If so, how did it turn out for you?
You mix together a chopped onion , 2 TBSP of tahini or peanut butter, 1-2 TBSP fresh herbs (I used cilantro), and EVOO in the food processor until a smooth paste forms. Rub it on the chicken (I used turkey cutlets), dredge it in flour, rub the herb mixture on the chicken again, dredge again, and fry in approx. 1/4" of EVOO. Serve with lemon wedges. Fast, easy, delicious.
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