Sunday Paper Recommends—Week of July 28, 2024
This week at The Sunday Paper, we're sharing a smart podcast, an insightful book, a recipe, and more that move the needle and spark inspiring change. We hope these suggestions open your heart and mind and encourage you to come together for meaningful conversations!
What We’re Reading
Lisa Cooney, PhD LMFT, is a revered trauma expert who has helped countless people overcome adversity and pain. Her new book, The Body of Change, reveals how somatic therapy techniques offer a road to freeing ourselves from limiting beliefs often fueled by past hardships. Her sound and inspiring advice gives us a map for embracing our dreams and living a life filled with potential and authenticity. Cooney weaves in her well-known ROAR® Technique to provide a map toward tapping into the body's wisdom. This is an informative and inspirational guide.
What We’re Watching
At 27 years old, Simone Biles is the winningest gymnast in history. She is also one of the most storied, making "Rising," the Netflix documentary centering on her wins and return to the summer Olympics, compelling. Biles turned millions of heads when, in 2021, she withdrew from the Olympics because she needed to care for her mental health. At the time, Biles said she had to "put myself first, listen to my mind and body, what my heart was telling me to do." This series documents this incredible athlete's drive, courage, and talent as she prepares for her competition in this year's Olympics. Biles is a true Architect of Change in that she's paved a new, courageous way, giving so many struggling with mental health issues a light.
What We’re Listening to
Scott Galloway is a bestselling author, New York University Stern School of Business professor, and entrepreneur who has grown a massive following for his clear, insightful advice on work, life, and money. In his hit podcast, "The Prof G Podcast," he brings his decades of wisdom to the table for us to consume. Every Monday, he offers his breakdown of what's new on the financial front, breaking down the markets, and every Wednesday, he answers listeners' questions about life, work, entrepreneurship, and financial literacy. He tosses in more episodes on Thursdays and Saturdays with additional takes on innovation. This podcast is filled with education sans the tuition.
Our Sunday Dinner Recipe
I can’t think of anyone who wouldn’t want to sit down to a crispy, saucy, cheesy piece of Chicken Parm after a long day. I can, however, think of plenty of people who wouldn’t want to take the time to prepare it (myself included)! But as it so happens, this recipe manages to get you the proper Parm effect with minimal effort. The chicken gets its signature coating by tossing the panko crumbs with herbs and salty Parmesan cheese, then letting an air fryer or oven do the work for you. Finish it off with store-bought marinara and plenty of mozzarella, and you’re done in under 20 minutes. No messy splatters of oil, and clean up is a breeze. That's my kind of comfort food!
Cooking spray (for air frying only) 2 large (6- to 8-ounce/168 to 225g) boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 1/4 cups (90g) panko breadcrumbs
3 tablespoons freshly grated Parmesan cheese, plus more for serving
3/4 teaspoon Italian herb seasoning
2 tablespoons extra-virgin olive oil
1/2 cup (120ml) jarred marinara sauce
4 ounces (112g) shredded fresh or low moisture mozzarella
Fresh basil, for serving
Cooked pasta, for serving (optional)
If baking the chicken, preheat the oven to 425ºF. Set a cooling rack inside a rimmed baking sheet and set aside. If air frying, lightly coat the basket of your air fryer with cooking spray and set aside.
For both cooking methods, cut each chicken breast in half lengthwise, creating four cutlets. Place each cutlet between two pieces of plastic wrap and use a meat mallet or rolling pin to pound the cutlet to an even thickness, ideally about ½-inch thick. Season the cutlets all over with the salt and pepper. Set aside.
In a medium bowl, beat the eggs with a fork or whisk. In a shallow dish, stir together the panko, Parm, and herb seasoning. Add the olive oil and rub the mixture between your fingers until the oil is well incorporated.
Working with one cutlet at a time, coat the chicken with the egg, followed by the breadcrumbs. Press gently to help adhere the coating. Set each coated cutlet on the prepared baking sheet or air fryer basket in a single layer with space between them. Work in batches as needed if all of the pieces won’t fit on the baking sheet or basket at one time.
IF BAKING: Bake for 10 minutes. Remove the chicken from the oven, flip each piece, and top each tender with 2 tablespoons of sauce. Follow with the mozzarella. Return the chicken to the oven and continue baking until the cheese has completely melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165ºF, about another 3 minutes. Sprinkle with additional Parm and the basil and serve immediately with pasta, if desired.
IF AIR FRYING: Air fry the chicken at 350ºF for 8 to 10 minutes, until the first side is deep golden brown. Flip and continue cooking for another 3 minutes. Spread 2 tablespoons of sauce over each tender, then divide the mozzarella among the tenders. Continue air frying until the cheese has completely melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165ºF, another 3 to 5 minutes. Sprinkle with additional Parm and the basil and serve immediately with pasta, if desired.
Tips
You can bread and freeze the chicken ahead of time! Pound, season, and coat the chicken pieces, then place them on a parchment or wax paper lined baking sheet and freeze until solid. Place them in a freezer container with a little sheet of parchment paper between each piece and store for up to 2 months. When you're ready to cook, pop them in the air fryer or oven from frozen, increasing the cooking time by about 5 to 8 minutes. Use your meat thermometer to ensure the centers are cooked to perfection.
Use your favorite pasta sauce. Marinara is a classic, but go with a roasted garlic and basil, spicy arrabbiata, or a creamy vodka sauce if that's what you love most.
Excerpted from PREPPY KITCHEN SUPER EASY: 100 Simple and Versatile Recipes. Copyright @ 2024 by John Kanell. Photography Copyright © 2024 by David Malosh. Reproduced by permission of Simon Element, and imprint of Simon & Schuster. All rights
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