Schedules and the gods allowed me an extra day off from filming the Macbeth eBook...
And since I was at home, and leaving for the Idaho Shakespeare Festival in a few days, I thought a major meal was called for...
I had some fava beans that I'd already prepped... A few pieces of prosciutto that I'd tossed in the freezer to save... and half a chicken breast that I'd thawed...
So... I sliced the half breast in half and pounded it thin... I salted and peppered and floured it... Dipped it in a bit of cream (that makes for a softer, less firm undercrust than dipping in egg)... And then in bread crumbs made from yesterday's baguette...
I let it sit for two hours in the fridge to set and then sautéed it in EVOO...
In the interim, I made a sauce by sautéing some quartered mushrooms, adding half a chopped small onion... Deglazed the pan with white wine and added a bit of cream.
For the favas, I just reheated them with a bit of EVOO, pepper and shredded prosciutto...
I added a little arugula salad to slice through the richness...
And now it's back to the studio in Brooklyn tomorrow at 5 AM...