Chicken cutlets & eggplant for dinner
Have a package of thin sliced chicken cutlets and an eggplant to use up. Any ideas for a quick dinner?
Have all the pantry/fridge/freezer staples.
Kosher, so no dairy
both bread/batter and fry up wonderfully - slice eggplant thin - pound cutlets thin - dredge in a frying batter or breadcrumbs- make a great sandwich - with some bitter veg like broccoli raab or kale
if you are looking for not fried - sauté chunks of eggplant and tomatoes (use canned whole and cut up or roast some) some olive oil, garlic and Italian herbs to make a dressing - serve with pasta or rice over pan cooked or baked cutlets
You can turn it into Middle-Eastern-oid by taking a can of tomato sauce and adding dill, cinnamon, and lemon juice to it. Pour it over everything and heat in the oven until the eggplant is done. Find some rice.
I watched Lidia B. make this recently, and think this would be amazing next to breaded chicken cutlets (with just fresh lemon juice squeezed over top).
eta: I'm sorry, this includes cheese which although in a separate dish from the chicken, I don't think it would be kosher.
Excuse my inexperience, please.
I'm not sure what's in your pantry, but I always keep red curry paste (most of the non-Asian regular grocery stores stock these now) in mine. My boyfriend keeps kosher, and we'll often do Thai style curry with chicken, eggplant, and whatever other veggies we have on hand for a quick dinner.
Saute 2-3 tbsp curry paste in either the coconut "cream" from the top of the can or oil, dump the rest of the can in, add fish sauce and brown sugar to taste. I usually start with ~2tsp fish sauce and 1 tbsp brown sugar, then adjust. With chicken, i'll slice it thin and marinate for a few minutes in a little bit of fish sauce, or a lot of times we'll use packaged fried tofu we get from Asian markets. You can add veggies in while stir-frying the curry paste, or I like to stir fry them separately.