The preciousness of “rollatini” is typically something I’ll overlook: I don’t want to pound out chicken cutlets; I don’t want to fasten my food with toothpicks. But what do you know? The recipe for “Chicken Rollatini with Prosciutto and Cheese,” from skinnytaste.com, was fabulous. Dave raved and no toothpicks were required!

Here’s my approach to chicken cutlets: lay the boneless breast flat on a cutting board, press down with one hand while using a sharp, serrated knife with the other hand, to saw a sliced “cutlet” across. This method is much easier, in my opinion, than using a mallet to hammer your meat into submissive flatness. I increased the amounts a bit in this recipe, in order to use 32 oz. of chicken (rather than the suggested 24 oz.). I happily used the Prosciutto Americano from La Quercia and provolone cheese.

Have you ever roasted mushrooms? I’ve stuffed and baked them many times, but hadn’t roasted them in the style of potatoes. We enjoyed the “Garlic Butter Roasted Mushrooms,” from smittenkitchen.com. With a crinkled nose, my young child initially refused these mushrooms, but once I coerced — and once they were tasted — my youngster wouldn’t stop eating them (I did leave out the parsley, however. I can’t win every dinner battle with the kid!)

As you might imagine, these mushrooms are simple to prepare. The showstopper is the butter. Definitely serve these mushrooms with some crusty bread.

PRICES
Boneless Chicken Breasts (32 oz.) = $10.18
Cremini Mushrooms (1 lb.) = $3.29

RECIPES: rollatini to be proud of, mushrooms to savor
PREP TIMES: less than an hour is needed for both recipes
TASTES: recognize the lemon-coated chicken, wrapped around sweet prosciutto and sharp provolone; mushrooms + butter + mushrooms + butter = happiness

Ready for another fun meal? Next time, I’ll cook the “Quinoa Burgers,” from ediblearia.com, along with the “Sweet and Tangy Coleslaw,” from the May/June 2011 issue of Cook’s Illustrated (recipe below). Come back soon to check them out.

Sweet and Tangy Coleslaw
Cook’s Illustrated, May/June 2011
serves 4
If you don’t have a salad spinner, use a colander to drain the cabbage, pressing with a rubber spatula to remove all excess liquid. When it comes to the sweetness level of coleslaw, tastes vary. For this reason, prepare the coleslaw as directed and then season to taste with up to 2 teaspoons of sugar or up to 2 teaspoons of vinegar, adding one teaspoon at a time.

1/4 cup apple cider vinegar , plus extra for seasoning
2 Tbsp. vegetable oil
1/4 tsp. celery seed
1/4 teaspoon pepper
1/2 large green cabbage (about 1 pound), core removed, and shredded fine (about 6 cups)
1/4 cup sugar , plus extra for seasoning
table salt
1 large carrot, peeled and grated
2 Tbsp. chopped fresh parsley leaves

While mixture chills, toss cabbage with 1/4 cup sugar and 1 tsp. salt and sugar in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, recover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by one-third, 30 to 60 seconds longer.

Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, and parsley to cold vinegar mixture and toss to combine. Adjust flavor with sugar or vinegar and season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.

Combine vinegar, oil, celery seed, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.