The What’s for Dinner section in April Martha Stewart Living intrigued me – Matzo Crusted Chicken Cutlet and Vegetable Tian. I’ve never had matzo in anything but matzo ball soup and had never even heard of a tian! I was game though.
The Matzo Chicken was very easy. You just crush up matzo and use it as breading. Quick and simple. And it really tasted great. You could definitely do this with crackers also. Rachel Ray has a recipe like this where you crush pretzels that I like too. My only comment would that I think I would dump it in the Cuisinart and crush it that way. It was hard to get the pieces very small and I think it would stick better if it was crushed more finely.
The vegetable tian sounds sort of weird and foreign – but a tian is defined as just a layered vegetable dish. Martha says to slice some onion and garlic and thyme (I only had dried) and put itn in the baking pan with olive oil then layer potato, zucchini, and carrot on top. I had baby carrots only, so I sliced them lengthwise instead of making coins. This dish turned out quite nicely. It is a very light and simple dish, but with a lot of flavor. The onions tasted great – almost caramelized. I would definitely make this again. It’s similar to a dish my mom (Big MarthaAndMe) made for us over the summer that I loved. You take a baking dish and layer in sliced tomato, zucchini, onion and mozzarella cheese as well as some basil. Then you pour beef broth into the dish and cover it. Bake it for about 45 minutes at 375. Take the cover off and let the cheese on top brown. Take it out of the oven and let it sit for a minute, then pour the liquid out of the dish and serve. It is SO good.