Slow cooking meat isn’t always possible. We live in a fast-paced world and hence we don’t always have time for slow cooks. To make your life simpler, we have gathered easy and quick meat dinner recipes. While you’re on a time crunch and you want to satisfy your family with some good dinner, you have come to the right place. Read on to prepare these lip-smacking quick and easy meat recipes.
- Chicken Schnitzel
- 2 chicken breasts
- Freshly ground kosher salt and black pepper
- 1 large egg
- 1 cup all purpose flour
- 1 tbsp. Dijon mustard
- 2 cups of whole wheat crumbs
- 2 tbsp. canola oil
- 2 tbsp. unsalted butter
- Chopped flat leaf parsley
- Line a baking sheet with waxed paper and season chicken breasts with salt and pepper
- Place flour on a plate and beat eggs and Dijon mustard to blend, in a shallow baking dish
- Place 1 cup whole wheat crumb in another shallow baking dish, adding remaining 1 cup panko, or more, to the dish as needed throughout the process
- Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into the egg mixture, turning to coat evenly; carefully coat with panko, pressing whole wheat crumb gently to adhere to the chicken
- Now, transfer the chicken to the prepared baking sheet.
- Heat 1 tbsp. oil and 1 tbsp.butter in a large skillet over medium-high heat
- Add 2 chicken breasts to skillet and cook until golden brown on both sides, 8-10 minutes
- Now, transfer chicken breasts to a paper towel-lined plate and season with salt
- Add the remaining 1 tbsp. oil and 1 tbsp. butter to skillet and repeat with remaining chicken breasts
- Transfer chicken breasts to plates and garnish each with parsley and a lemon wedge.
2. Crunchy Garlic Chicken
- 4 tsp. grated parmesan
- 5 tsp. mayonnaise
- Large garlic clove
- 1 lemon, zest
- 2 tsp. finely chopped fresh herbs
- 50 gms of breadcrumbs
- 2 boneless, skinless chicken breasts
- Lemon wedges
- snipped chives
- roasted potatoes
- Make a production line of aboard, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.
- If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)
- In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste – tablespoon does this well and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.
- Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper – this will help the coating stick.
- Slide the first breast into the mayo mix and use a spoon to make sure it is coated all over. Pick it up by the pointy end and place it on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over.
- Pick up once again by the tail’ and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.
- Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with lemon wedges, roasted potatoes and tomatoes if you like.
3. Parmesan Pork Chops
- 1 egg
- 1 tbsp. water
- ¼ cup breadcrumbs
- 1/3 cup parmesan cheese
- 1 tbsp oil
1. Start by heating the oven to 210 degrees Celsius and line a baking pan with a foil
2. In a shallow bowl, beat the egg and water with fork or whisk
3. In order to stir the bread crumbs, add parmesan cheese until well blended
4. Now, dip each pork chop into the egg mixture and coat it with the bread crumbs
5. In a shallow pan, heat some oil over medium heat add the pork chops and cook for 1 to 2 minutes
6. Turn the chops to the other side when one side has turned golden brown
7. Allow it to bake for 13 to 18 minutes or until the pork is no longer pink.
Prepare these dishes at home and buy all the ingredients at Nature’s Basket store now!