Breast of Chicken Theresa, Sardine Fritters, and Cabbage Salad

First things first: if you're watching your fried food intake, step away from this meal. It's not for you.

Secondly, I don't get the name of the chicken dish. Like, is the chicken named Theresa? Or should it just be Chicken Theresa? No se. (that's Spanish for "I don't know")

This was my favorite meal by far! Everything was amazing and even though two of the dishes were fried, I didn't hate myself afterwards. There are some meals that do that! They're so good but you know they aren't good FOR you and you're left with conflicting feelings of joy and remorse but not this meal. It was, literally, all good.

Also, all these recipes came from the All Along the Danube cookbook.

Breast of Chicken Theresa 

6 chicken breasts

 

6 thin slices of ham, baked or boiled. I used sandwich meat

.

6 slices Swiss cheese. When making my grocery list, I forgot to add I needed slices so I ended up buying shredded cheese. It still worked out well.

1 beaten egg

1 cup flour

3 tbsps butter

1 chopped onion

1/2 lb small mushrooms. I sliced mine because I thought it would be easier for the girls to eat them 

sliced than whole.

1/2 cup dry wine

1 cup heavy cream

S&P to taste

Cut the breasts in half and pound them with a mallet so they're even sized. Cut the ham and cheese slices so they're the same size at the breasts. Place ham and cheese slices in between two filets and sprinkle with S&P. Moisten the edges of the filets with the egg to keep them together. Dredge the breasts in flour and shake off excess. Melt the butter in a pan and saute the filets for 10-12 minutes on one side, flip and saute the other side for 5. Remove to a platter and keep warm. Place the onion and mushrooms in the same pan and add the wine. Cook until liquid is reduced by half. Add the cream, stir, and coon until thickened. Pour over the chicken and serve.

Hot Sardine Fritters

3/4 cup seasoned breadcrumbs

1/3 cup water, more if needed

4 tins skinless sardines. I used two.

1 tbsp minced scallions

2 cloves garlic, mashed

1 tbsp minced parsley

1/4 tsp oregano

1/4 tsp thyme

1 cup yellow cornmeal

2 cups oil

3 sliced lemons

In a bowl, combine breadcrumbs and water so crumbs are barely moistened. Drain the sardines but reserve the oil. In another bowl, mash the sardines with a fork and then combine with the breadcrumbs. Add the Sardine oil, scallions, garlic, parsley, S&P, oregano, and thyme. Blend thoroughly, forming a smooth mixture. Shape into golf ball sized fritters and roll in the cornmeal. Heat about one inch of oil in a skillet and fry fritters until they are brown on all sides. Serve hot with lemon wedges.

Cabbage Salad

1 head cabbage, shredded

1 small onion, diced

3/4 cup sugar

2/3 cup oil

2/3 cup vinegar

1 tsp dry mustard

1 tsl celery seeds

2 tsp brown sugar

In a bowl, mix the cabbage, onion, and sugar and let stand for one hour. In a saucepan, combine the remaining ingredients and bring to a boil. Pour over the cabbage. Cool until lukewarm and refrigerate 2-3 hours.

Everything was so good! The chicken was crisp on the outside and gooey on the inside because of the cheese. I had expected the sauce to be very rich but it was perfection! I was a little worried about the sardine fritters because sardines are very fishy but the taste was very sublime. And the cabbage! The cabbage was sweet but not in a bad way. It was sort of like a cole slaw. And everything went together amazingly. It was a fast, easy, delicious meal. My favorite!