Quick & Easy Dinners 10M
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Fairway Chicken Milanese by Chef Mitchel London
INGREDIENTS (Serves 2)
2 chicken cutlets, pounded 1 cup flour 2 eggs, beaten Approx. 2 cups breadcrumbs Fairway salt and freshly ground pepper Enough Canola oil to pan-fry Sea Salt
DIRECTIONS SEASON cutlets with salt/ pepper. Now, dip cutlets into flour first then the eggs and now the crumbs. Heat oil in pan to 350F. Pan-fry the cutlets for approx. 3 minutes on each side. Remove and pat dry. Place on warm plates and re-season with salt and pepper Take your ready salad greens (endive, baby arugula, little red onion) and dress with extra-virgin olive oil and fresh lemon juice. Mix and place on top of cutlets. Add sea salt.
10M
Fairway Steak Au Poivre by Chef Mitchel London
INGREDIENTS (Serves 2)
3 tbsp. peppercorns crushed 2 pieces Filet or Strip steak (Filet is easier) 1 cup heavy cream Fairway salt Clarified butter 2 tbsp. Fairway Dijon mustard
DIRECTIONS SEASON the steak with the salt and then press all the cracked peppercorns into surface of the meat. Heat the clarified butter in a heavy sautĂŠ pan on top of your stove. Place steak in pan, do not touch for 5 minutes. Turn over the meat and cook for another 4 minutes for Rare For Medium rare turn over 1 more time for another 3 minutes. Remove and keep warm. Add mustard and cream to the pan and bring to a boil. Place the steak in the pan and turn off heat. -Ć’
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