What dinner is mostly purple, green, red, and yellow? The answer is beat salad with chicken parmesan! A fantastic meal, which is nutritious as well!
In the middle of finals week, my mom decided to cook two tasty home dishes that we haven’t had in quite a while. When I discovered the first item, chicken parmesan, it was at Osteria, a restaurant located in downtown Palo Alto. I found the beet salad at a restaurant in Los Angeles.
Chicken parm (that’s what we call it) is a piece of breaded chicken with melted cheese and marinara sauce to top it off. So many people love this dish because it contains so many individually liked items. Chicken parm is one of my personal favorites because every part of it makes my mouth water.
The beet salad is almost as good. Beets are the closest vegetable to a fruit I can imagine. They are actually sweet! This delicious salad consists of avocados, macadamia nuts, goat cheese, poppy seed dressing, and of course beets. I would kind of say that it is like a “cool” salad because it feels really refreshing when you eat it and it just looks, well you know, cool. This dish also doesn’t have any lettuce or spinach, but the ingredients combined make up for the absence.
For some unknown reason, eating this meal really told my mind that it was Christmas. That’s probably because Christmas is literally on Monday, but again, this shows that good food can have a major impact on your thoughts. It’s a flavorful dinner that will leave you wanting more. In the end we always go back to the title so… I can say that chicken parm with beat salad is nothing more or less than a colorful dinner. Merry Christmas!
See below for a recipe:
Aunty Shelli’s Chicken Parmesan
6 chicken breast halves, skinned and boned
Mozzarella cheese, shredded or in slices
10 T. butter
2 T. Dijon Mustard
1 cup fine dry breadcrumbs
1 c. freshly grated Parmesan cheese
1/4 minced fresh parsley (optional)
1/2 c. all purpose flour
Salt and pepper
Preheat over to 350 degrees. In a small saucepan, melt 1 stick of butter and stir with mustard. In a separate bowl, combine the breadcrumbs, parmesan and parsley (we tend to double this recipe). Dust the chicken with flour, and dip in the melted butter, turning to coat. Roll in the breadcrumb mixture.
In a large skillet, heat the remaining 2 T. butter and brown the chicken lightly on all sides. Place the chicken in an ovenproof casserole. Season with salt and pepper to taste. Bake uncovered for 30 minutes.
Make marinara sauce using tomato sauce, onions, garlic and Ialian seasoning.