Friday, October 10, 2008
Chicken Katsu and Salad with Apple and Blue Cheese
I've been remiss with my cooking, but last night, I got back on track with an oldie, but a goodie dish from my arsenal. Chicken katsu, breaded cutlets (or in this case, tenders), whatever you want to call it: I breaded the chicken in egg and panko crumbs (per usual, I was too lazy for the 2nd step of flour), which was then pan-fried and dipped in tonkatsu sauce. And of course, eaten with rice.
I felt in the mood for a better-than-the-usual simple salad. I picked up some granny smith apples and blue cheese to gussy up some mixed greens and dressed it with a balsamic vinaigrette.
Sometimes, wanting to eat two different types of cuisine in the same meal can be just plain wrong, but it worked here (I am guessing because I was craving the combination of apples and blue cheese so intensely).
And to drink, we had Tsing Tao beer. I got a big task off my to-do list, so I was in the mood to celebrate! Happy weekend, everyone! I may not have Patrick Duffy and Suzanne Somers to help kick off TGIF, but I do have cheap Thai food and alcohol in the cards for tonight, which is like 30% as good.