On a usual weekday lunch I usually serve porridge for the kids, either one pot porridge or plain porridge with some side dishes...a typical way of Chinese style lunch :D So today I decided to have a change, western food for lunch instead! Crisp chicken cutlet with simple side salad and a bowl of hearty creamy spiced pumpkin soup....so satisfying! burp......
Ingredients for Spiced Pumpkin Soup....oops the ginger missing in the picture ^0^
Instead of topping with cream, I've substitute with some thick plain yogurt :D
- 1/4 cup pecans, toasted and roughly chopped
- 1 onion, peeled and chopped
- 2 cloves garlic, chopped
- 2 tsp grated ginger
- 1 red chilli, deseeded and chopped
- 600gm butternut (including skin), chopped
- 600ml chicken stock
- salt & pepper to taste
- Heat 2 tbsp olive oil in a deep saucepan. Add onion and garlic and saute till onion is softened and fragrant.
- Add in ginger and chilli and fry briefly.
- Add in butternut and mix evenly, fry for about 2 mins.
- Add in stock and bring to boil. Cover and simmer on low heat for 20 mins until butternut is tender. Add salt & pepper to taste.
- Cool down slightly and blend in a food processor (in batches if necessary), till smooth.
- Return mixture into pan and gently simmer to heat through. Remove from heat.
- Ladle into individual serving bowl. Top with dollop of yogurt and some chopped pecans.
Baked Sweet Potato Chips....recipe click here
Crisp Chicken Cutlet
Recipe ref : 'Kitchen' by Nigella Lawson
- 2 chicken breast, skinless and boneless
- 150ml buttermilk
- 1 tbsp Worcestershire sauce
- 60gm breadcrumbs
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried thyme
- 2 tbsp Parmesan cheese powder
- Fanned out the chicken breast butterflied cut. Lay the meat between 2 sheet of plastic sheet and bash with a rolling pin until they are thin.
- Whisk the buttermilk with Worcestershire sauce. Add the chicken pieces and mix evenly to coat. Marinate for at least 30 mins or overnight in fridge.
- Heat oil in a frying pan. Combine breadcrumbs, salt, pepper, thyme and cheese together.
- Lift out the chicken pieces from the buttermilk and press into the breadcrumbs mixture one at a time.
- Coat the meat on both sides evenly with the breadcrumbs mixture and then lay them on a wire rack.
- When oil in hot enough, fry the chicken pieces for about 3 mins on each side, until crisp and golden brown. Serve immediately with salad on the side.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)
And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.