chicken [cut]lets above the rest…

So on the menu for tonight’s dinner was breaded chicken cutlet topped with eggplant marinated in balsamic vinegar and roasted red peppers. To accompany this dish, lightly grilled yellow and green squash with chopped fresh mozzarella tossed in a homemade vinaigrette. This bright, vinegary and refreshing meal was a winner in my book! The cutlets perfectly breaded and flavored, while the squash offered a wonderful, almost sweet balance. The vibrant colors and flavors that were plated made me realize how close spring really is now, and that I cannot wait for its arrival. The idea of being able to create light fare in no time that is full of flavor just makes me so excited.

at a low simmer…


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