This time of year I can forgive myself for not spending a lot of time cooking dinner. This is about the fastest large meal I can make. The potatoes go in water and boil for 20 minutes then put salt and butter on them. The fresh carrots and frozen peas are done in the microwave. The cutlet was seasoned by Save On Foods so all I had to do was fry it. The salad is from a bag of Fresh Express Garden Mix. For $1.67 I get enough to make 4 salads so all I have to do is whip up a ...
Vinaigrette
1 tbsp olive/canola oil
2 tsp raspberry (or other) vinegar - to make put fresh raspberries in white vinegar for a few months
salt
mix pepper
Whisk and toss.
The secret to frying is start with a hot pan and enough oil. I use a 12" All Clad pan with a tablespoon of olive oil and canola oil so the bottom is oiled and there is a teaspoon reserve. I get the pan hot but not smoking. A drop of water should bounce around. When the pan is hot, tip it to coat the bottom with oil and lay the cutlets in pan. Watch the edge of the cutlet, when it is brown, turn them over. If the pan dries out add a little more oil. Too much oil makes the cutlet greasy. Not enough and the breading sticks to the pan. It takes about 6 minutes one side and 4 minutes the other, but it entirely depends on the particular cutlets you are cooking. So don't time them, watch them.
Plain old store bought apple sauce is the condiment. This meal practically makes itself in less than half an hour and it tastes light years better than a tv dinner.
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