Have you ever come back from a weekend trip with next to nothing in the fridge? That was my dilemma Sunday night after a lovely weekend in the North Carolina mountains at Greystone Inn to celebrate our thirtieth anniversary. The food at Greystone had been so sumptuous that it made the slim pickings in my larder look even more pathetic.
Quorn Gruyere Chik’n Cutlets came to my rescue. Although I usually like to make meals from scratch whenever possible, it’s a lifesaver to have a meatless main dish in my freezer that can be on the table in less than 20 minutes (once your oven is preheated), and which requires little or no thought!
Instead, I put my brain cells into conjuring up a delicious salad with organic baby arugula and radicchio (thank you, Earthbound Farm!), slivered carrots, avocado, strawberries, and some aging Wensleydale cheese with blueberries that was a relic from a cheese tray earlier in the month.
Don’t make the mistake of microwaving the cutlets – been there, done that, not as a good as using the oven. Sure, you save 14 minutes, but it’s going to take you at least that long to make a salad, set the table, and pour a beverage – so please use the oven for best results.
Last hot tip – literally! Always put a cookie sheet in the oven while it’s heating – your cutlets will sizzle a bit as you place them on the cookie sheet and the bottom will be nice and crisp when they finish baking.
