Southern Living, August 2013 Page 8
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Peanut Chicken Scaloppine
Work in two batches so you don't crowd the cutlets in the pan.
Crispy Lemon Catfish
Cook times can vary depending on the thickness of the fish.
Peppery Pork Biscuits
This is better than any drive-through breakfast item. We love the time-saving convenience of frozen biscuits. Save even more time by spreading these with your favorite store-bought jam for a savory-sweet combo.
Turkey Cutlets with Tomato Cream Sauce
Here's our new spaghetti-dinner riff on saltimbocca. Use any noodle you wish, or try with chicken cutlets.
Pork Grillades with Pepper Jelly-Peach Sauce
Keep the cutlets on a wire rack in the oven to ensure each batch stays warm. Prepare the Summer Corn Grits first, letting it simmer on the stove while you pan-fry the cutlets and make the sauce.
Spiced Eggplant Cutlets
Eggplant slices tend to shrink significantly as they cook, so start with hearty 1-inch-thick slabs.
Grilled Chipotle Chicken
Ditch your plain grilled chicken for a zesty, perfectly spiced dinner instead. Grilled Chipotle Chicken delivers a smoky heat flavor with a touch of sweetness. Try Mexican oregano for extra zing.