Rachael Rays Pretzel Crusted Chicken Fingers And Zucchini Recipes

CHEESE-CRUSTED CUTLETS WITH RAW SAUCE AND MILANESE-STYLE RICE PILAF

Steps:

• Preheat the oven to 275 degrees F.
• Butterfly the chicken breasts open by cutting into and across but not all the way through the breast with a sharp knife. Lightly pound out the chicken under plastic wrap and season with salt and pepper, to taste.
• Set up a breading station: 1 pan of flour, 1 pan of eggs beaten with 2 tablespoons flour and a splash of milk, and 1 pan of bread crumbs seasoned with nutmeg and combined with cheese. Coat the chicken pieces in the flour, then in the egg and then in the bread crumb mixture. Set aside.
• Arrange a cooling rack over a baking sheet and put it in the middle of the oven.
• Add the butter to a pot with tight-fitting lid over medium heat. Add the orzo to the warm butter and toast for 2 to 3 minutes, then add garlic and stir a minute more. Add rice and coat in butter. Stir in the stock and the saffron threads and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook the rice until tender, about 17 to 18 minutes. Add the parsley and fluff with a fork.
• Heat 1/4-inch of oil in a very large skillet over medium heat. Fry the chicken, 2 cutlets at a time, about 3 minutes on each side. Transfer the first 2 cutlets to the cooling rack in the oven to keep warm while you cook the second batch.
• While the chicken cooks, combine the tomatoes, onions, basil, tarragon, and 2 tablespoons extra-virgin olive oil in a small bowl. Season with salt and pepper, to taste.
• Transfer the chicken from the oven to serving dishes and top with the raw tomato sauce. Serve the Milanese rice alongside.

RACHAEL RAY'S PRETZEL-CRUSTED CHICKEN FINGERS AND ZUCCHINI

Steps:

• Melt the butter in a saucepan over medium heat.
• Whisk in flour and cook for 1 minute, then whisk in the chicken broth and milk.
• When the milk begins to bubble, stir in the cheese and mustard.
• Season the sauce with salt and pepper, remove from heat and cover to keep warm.
• Preheat the oven to 250 degrees.
• Using a food processor, finely grind the pretzels.
• Transfer to a shallow bowl and add the thyme.
• In another shallow bowl, beat the eggs.
• Coat the zucchini with the pretzel crumbs, then the egg, then the pretzel crumbs again.
• Repeat with the chicken.
• In large skillet, heat 1/2 cup olive oil over medium heat.
• Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
• Drain on paper towels; keep warm on a baking sheet in the oven.
• Repeat with the zucchini, adding more oil if necessary.
• Serve the chicken fingers and zucchini sticks with the cheese sauce.

RACHAEL RAY'S PHILLY CHEESESTEAK

Steps:

• Heat a medium saucepan over medium high heat.
• Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
• Add onions and season with salt and pepper or steak seasoning blend.
• Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
• Heat a heavy griddle pan over medium high to high heat.
• Wipe griddle with a drizzle of oil using a paper towel.
• Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side.
• Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook.
• When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper.
• When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese.
• Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula.
• Pile the meat and onions into rolls on top of the cheese.
• The heat from the meat and onions will melt the cheese.
• Repeat for remaining servings and serve.