These days, going out may not be something you want to do, and even if you can, restaurants on Valentine's day? No thanks. You'll probably both be happier with something homemade. (Your wallet certainly will be.)
This year, treat your valentine to an Italian-inspired meal and skip the crowds. Better yet, leave these recipes somewhere obvious and maybe they'll cook dinner for you instead!
We've scaled the recipes to about 4 servings, rather than 2,
to allow for seconds or leftovers...enjoy!
These juicy, breaded chicken cutlets are perfect served over cooked pasta, topped with some sauce and a sprinkle of mozzarella and Parmesan. Krysta Bickley of Alliance, Ohio, shared this recipe with us...we love the complexity of flavors and the simplicity of preparation. It appears in our cookbook, 101 Stovetop Suppers.
3 T. Italian-flavored dry bread crumbs
3 T. grated Pecorino-Romano cheese
1 lb. chicken cutlets
1 T. olive oil, divided
14-1/2 oz. can diced tomatoes, drained and 1/3 c. juice reserved
3 cloves garlic, pressed
2 T. Kalamata olives
1 t. balsamic vinegar
1/8 t. red pepper flakes
3 T. fresh basil, chopped
Combine bread crumbs and cheese in a shallow dish. Dredge chicken pieces in bread crumb mixture until coated on both sides. Heat oil in a large skillet over medium heat. Working in batches, add 2 chicken cutlets. Cook, turning once, for about 10 minutes, until golden on both sides and no longer pink in the center. Remove from skillet and keep warm. Add tomatoes, garlic, olives, vinegar, red pepper flakes and reserved tomato juice to skillet. Cook for 2 minutes, stirring occasionally, or until slightly thickened. Remove from heat and discard garlic. Stir in basil. To serve, spoon sauce over chicken. Serves 4.