San Luis Sourdough Breaded Chicken with Cherry Tomatoes, Shallots and Fresh Mozzarella

Let’s keep it simple.  It is quick and time efficient to make the breadcrumbs with a food processor, but the way I do it starts with the oven and gets me heated up. A glass of wine while cooking definitely doesn’t hurt by improving the warmth in the body.

Tomatoes and Mozzarella on Crusted Chicken

Simple and Tasty

Set up is super important when it comes to keeping things simple and clean. A partner is great, but this recipe is totally manageable with just one chef as well. Bendable cutting boards are great for covering the counter space  and to protect against bacteria and infection.

What do you need?

6– Slices San luis Sourdough  great flavor and very savory as fresh breadcrumbs.

1– Basket Cherry or Grape tomatoes (In season is best)

1 Package of wet mozzarella (buffalo or smoked if preferred)

3– Organic free range brown eggs

2– Tbsp of salt to taste

1– Cup of Flour

2– Large Shallots Peeled and Diced

1– Tsp of Garlic (added towards the end)

1– Pan sized sheet of aluminum foil

Preparation: Slice Mozzarella into round discs, half cherry tomatoes, dice shallots and move on to the crust

While crisping bread slices, add olive oil and and salt to taste. Smash them up when crispy. Bowls are better for liquid (like egg wash) and plates are great for flour/ breadcrumbs. The chicken must be cut thin if not purchased this way. Flour outside completely then knock off excess before dunking in egg wash. Lay down a layer of breadcrumbs on plate and cover all sides. Place in hot pan with olive oil and brown to seal in flavor. Place in oiled glass pan, so nothing sticks and repeat until all chicken is crusted and ready for the oven. Pre heat oven 375 degrees.

Put mozzarella discs on top of chicken.

Heat pan with oil and add shallots (chopped) until they sweat then add some salt add cherry tomatoes. 3 mins is long enough. Place on top chicken then cover with aluminum foil.

New strategies are presented every time we are in the kitchen, or at least to a chef that keeps their eyes open. My wife found a great book with lots of great advice and funny antidotes. The book written as a short, but influential read, named Why do lobsters turn red when you cook them? By Herve This. I will refer to the tasty bits of info from time to time. The author finds a brilliant balance between chemistry and passion in the kitchen. From ions to banana storage, there is a little something for most chefs. Take away what you will. By adding salt to the breadcrumbs I’m drawing out the moisture as the chicken is browned on the stove. If the chicken or roast was thicker Herve This recommends salting at the end to preserve flavor and moisture. This thin sliced chicken has benefits from salting the bread crumbs. Next time we shall salt later to test the theory, most likely before the oven.

This meal is a house favorite. I hope you will enjoy it with your family.


Fresh Sourdough Breaded Pork loin with Mozzarella Mashed Potato and Garlic Spinach

This is a simple and easy way for your next dinner to be a Tasty event! Remember to keep it simple. Preparation can be individual, but having a partner is a great way to stay cleaner. I.E. non contamination. If you are an all star cook waiting for your spouse to get home, just get in there and do your best.

What you need??

5– 1 1/2 inch pork loins
6– Slices of Sourdough bread (medium)
1– Roll of Plastic Wrap
1– Cup Mozzarella
6– Medium size potatoes
1– 2 1/2 onces Spinach (washed)
2– Fresh Garlic cloves (whole)
3– Eggs (organic)
1– Cup of Flour
1– 1/2 cup milk
1– 1/2 stick butter
Olive oil
Salt and Pepper to taste

A food processor is optimal for making quick bread crumbs, but if you have the time. The oven is a great option. Pre heat 350 degrees for 15 mins. Then cut up your sourdough bread, I use San Luis Sourdough, into 1/2 inch squares and spread them on a baking sheet. Drizzle olive oil and season with Salt to taste. Stir occasionally until browned and crispy. Smash them up. Try not to use metal on metal to do so.

Next cut pork in half long ways and lay down plastic on a cutting board. Then lay down thin pork and another layer of plastic on top. Smash down to break down meat with open palm or mallet. This will make your pork cook quickly. Repeat until finished. Put in fridge after completed.

Peel Potatoes (your preference) Boil in Dutch oven until soft. Add milk, cheese and salt/pepper to taste. Starting the potatoes before cooking the pork is key to timing the meal.

Now Set up Flour, Dipping and Breading Station

Flour is best on plate. Eggs are cracked and beaten in bowl. The breading is also best on plate. Always have back up’s just in case more is needed. TIP The farther something is from reach the easier it is to BURN your meal..

Heat pan to med–high and add olive oil. First is flour. Cover with flour then knock off excess. Dip in egg and cover all sides. Have a layer of breading on plate then lay down pork and sprinkle on breading until covered. One by one fill the pan with breaded pork loins until full. Left brown and seal on both sides then transfer to glass pan. Once a one set of pork loins are cooked clean the pan and start again with more olive oil. This will help you keep the same color throughout the process.

Remember no one likes that one dark piece when everyone else’s look great!!

Again drizzle some olive oil in glass pan and cover with foil. Set oven to 350 and 15–20 mins should get you to the right temperature. Cut through to get this desired temperature.

Last is the Spinach. Super quick and super yummy with the right timing. Olive oil in the saute pan Large and add spinach. Add salt and a little bit of butter. A little more oil might be needed, but don’t drowned it. Throw in Garlic (whole) mid way for just a hint of flavor. Tip Too much garlic too early can make your meal drag and the spiciness of the garlic could takeover

Plate mashed Potato place pork on top then add a little pile of garlic spinach and Yes complete and give your self a pad on the back. Yeah!!!!