Crispy Curry Cutlet Sandwiches On Naan Bread Food

NAAN-CHOS

Steps:

• Preheat oven or toaster oven to 400 degrees F.
• Heat oil and garlic in a small pot over medium low heat to infuse garlic flavor into oil. Pull the oil off the heat when garlic speaks by sizzling in oil.
• Brush the breads with half of the garlic oil and reserve the remainder. Cut breads into tortilla-chip-size wedges. Sprinkle bread "chips" with Parmesan, poppy seeds and red pepper flakes. Bake breads to toast, about 5 minutes. Remove bread from oven and sprinkle bread chips with and parsley and salt. Pile chips on a platter and cover with cheddar cheese. Place platter under broiler and melt cheese.
• In a food processor, combine chick peas, lemon, cumin, cayenne and remaining garlic and oil. Season spread with salt, to your taste.
• In a bowl, combine cucumber, tomato, pepper, shallot, parsley, mint, lime juice, salt.
• To assemble, top naan-chos with chick pea spread and a layer of cucumber salsa. Serve.

NAAN

Steps:

• In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
• Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
• Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
• When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
• Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
• Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
• Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
• After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
• Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

ITALIAN STYLE TOMATO BREAD

Steps:

• Heat about 1/4 cup extra-virgin olive oil in a small skillet over medium heat. Add the chile and garlic and saute for 2 to 3 minutes. Turn off the heat and cool a couple of minutes.
• Halve the bread across horizontally and toast or char.
• Halve the tomato across horizontally and rub the flesh vigorously into the toasted surface of the bread and season with salt, to taste. If you are garnishing with anchovies skip the salt. Dress the tomato bread with chile oil and garnish with capers, olives and anchovies, if using. Cut into serving portions and serve.

KNIGHT'S CUTLET

Steps:

• For the gravy: In a 1-quart saucepan, combine the stock, garlic powder, onion powder, Maggi seasoning, allspice, juniper and bay leaves. Bring to a boil and cook, 15 minutes. Strain out the solids so you have a clear stock and return the stock to the saucepan.
• In a small saucepan, cook the sugar until caramelized. Add 2 ounces of the stock. Pour into the saucepan with the stock.
• In another pan, melt the butter, then pour in the flour and cook, whisking, until browned. Add 4 ounces of the stock and whisk. Add the contents to the saucepan with the stock and mix. Bring to a boil and cook until the contents thicken into a gravy.
• For the cutlet: Cut the pork loin down the center, lengthwise, being careful not to cut all the way through, and open like a book. Pound the meat on both sides until it is about 1/8-inch thick. Sprinkle the inside with salt, pepper and garlic powder.
• On one side of the meat, layer the filling in this order: bacon, peppers, mushrooms, Swiss cheese and ham. Roll up the meat, starting on the side with the ingredients, to make a 5-inch roulade.
• In a large frying pan, heat 1/2 inch of the oil to 250 degrees F. Line a plate with a paper towel. Soak the roulade in the beaten eggs, then roll in the breadcrumbs. Fry until golden brown and crisp, rotating the roulade all the way around, 15 minutes.
• Remove from the oil and let drain on the paper towel-lined plate. Serve with 2 tablespoons of the gravy.

NAAN

Steps:

• Combine the yeast and sugar with 1/4 cup warm water in a small bowl and mix well. Set aside until it begins to froth, 3 to 5 minutes.
• Meanwhile combine 2 1/2 cups of the flour with the salt in a large mixing bowl and mix well. Make a well in the center and add the yeast-mixture, yogurt, ghee or butter, warm milk and lemon juice, if using. Mix well with your fingers until it forms a sticky or shaggy dough. Add more flour if too shaggy or a little water if too dry.
• Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a larger lightly-oiled bowl, tightly cover with plastic wrap and let rise in a draft-free place, such as an unlit oven, until doubled in size, 1 to 2 hours.
• If using a pizza stone/steel: An hour before baking, put a pizza stone or steel on the lowest oven rack and preheat to 500 to 550 degrees F. If using a cast-iron skillet/griddle, just before baking, heat the skillet or griddle on the stove over high heat until very hot, 5 to 7 minutes.
• Put some melted ghee or butter in a small bowl. Add the remaining flour to another bowl.
• Divide the dough into 8 balls. Dab each ball in flour, flatten on a lightly floured surface and stretch or roll into an oval shape, thinner in the center and slightly thicker on the sides. Don't worry too much about the shape; I love making various countries when I make my naan! Dust off any extra flour. Brush some ghee or butter on the top of each and sprinkle with nigella seeds if using (add a little more than you want as you will lose a bunch while charring).
• Transfer the stretched naan onto the hot stone or skillet. Cook until you see some bubbles on top, 2 to 3 minutes. Take it out with tongs and flash-cook over an open flame, turning it so that it gets a few brown charred spots on both sides. Spread with a generous pat of butter/ghee and serve hot. Repeat with the remaining naan.

CHIPOTLE PORK NAANWICH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine mayonnaise with diced chipotle pepper in a small bowl; mix well to make chipotle mayonnaise.
• Place pork cutlets and naan bread on separate baking sheets. Sprinkle water over naan bread.
• Heat pork cutlets in the preheated oven until warmed through, about 5 minutes. Top each cutlet with 1 slice of cheese and continue to heat until cheese is melted, about 5 minutes. Remove from oven.
• Warm naan in the preheated oven until softened, about 5 minutes. Remove from oven.
• Spread chipotle mayonnaise over each naan bread; place a pork cutlet on top. Top with shredded lettuce and green onions; fold sides of naan over pork.

CRISPY CURRIED CHICKEN CUTLETS WITH A LOT OF CABBAGE

Steps:

• Prepare the cabbage: In a medium bowl, whisk together ¼ cup water, the vinegar, sugar, and salt until the sugar and salt are dissolved. Add the cabbage and toss until well coated. Set aside.
• Make the kkasseu sauce: In a small bowl, stir together the Worcestershire sauce, ketchup, and brown sugar until smooth. Set aside.
• Make the chicken cutlets: Place the chicken breasts between two sheets of parchment paper or plastic wrap (or in a large resealable plastic bag) and pound them with a rolling pin until they are flat and uniformly ¼-inch thick. Season with salt and pepper on both sides.
• On a large plate, stir together the mayonnaise and mustard. On another large plate, stir together the panko, curry powder, garlic powder, and some salt and pepper. Set the chicken on the first plate and smother both sides with the mayo-mustard mixture. Then transfer chicken to the second plate and press down, flipping and pressing down multiple times to ensure even panko stickage on both sides.
• In a large skillet, heat 2 tablespoons of the oil over high heat until hot and shimmering. Add one of the chicken cutlets and fry until golden and crisp, about 2 minutes. Turn the chicken over and fry on the second side until the chicken is cooked through, 1 to 2 minutes. Transfer to a large plate, wipe the skillet out with a paper towel, and repeat with the remaining 2 tablespoons oil and the second cutlet.
• To serve, divide the cutlets between two plates and pour the kkasseu sauce over each cutlet. Divide the quick-pickled cabbage between the two plates and add some white rice alongside