Things are on the mend! We finally shrugged off our difficult adjustment to life stateside and went out for the most delicious (and decadent) meal at the Screen Door.

With a strong craving for fried chicken and all its trappings, we split their generous two-piece fried buttermilk-battered chicken entree with collard greens, gravy, and mashed potatoes. We also ordered a few sides including a roasted beet salad with toasted pistachios, avocado, goat cheese, and orange segments finished with a delicious lemon vinaigrette; a plate of heirloom carrots and broccoli, and a small dish of some of the best mac & cheese that I've had in awhile. But unbeknownst to me, this dinner was all really leading up to the most incredible dessert of my life—a three layer chocolate orange cake with chocolate sour cream icing topped with vanilla bean ice cream and candied oranges. Chocolate sour cream icing. I didn't even know that I liked icing. It was unbelievable—like a tangy chocolate cheese in between layers of moist chocolate cake. I wanted to be left alone in a room with it. The pastry chef, Erin Eberlein-Sage is a goddess for creating this cake.

You can see the leftovers below:

[1. Where the fork am I?; 2. ? 3. c. lynn]

I was inspired by Bon Appetit's May salute to the new American classics and decided to try a different take on an old standard: the breaded chicken cutlet.

This is sophisticated breaded chicken, elevated with locally-raised organic chicken soaked in buttermilk with Dijon mustard overnight. The delicate crispy coating has a warm taste to it from the paprika, and a saltiness from the Parmesan cheese. The chicken is baked and not fried, and yet this is not your mother's shake-and-bake. The chicken is served with farm fresh arugula in a tangy lemon pepper dressing. Paired with a buttery smooth french Chardonnay from France, we had a really lovely dinner on a very ordinary Monday night.

We soaked our chicken breasts in the buttermilk bath for two nights, because sometimes you just feel like running out for a margarita and before you know it, you've ordered the guacamole and a few appetizers.


Ingredients:

For the buttermilk soak:
1 1/3 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 chicken breast halves with skin and bones (about 4 pounds)

For the crispy coating:
1 1/3 cups panko (Japanese breadcrumbs)
3/4 cup grated Parmesan cheese
6 tablespoons all purpose flour
1 tablespoon minced fresh thyme
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons dry mustard
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons butter, melted

For the salad:
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 5-ounce package arugula
1 oz Parmesan cheese, shaved with vegetable peeler into strips

Directions:

1. (To do the night before) Whisk first 7 ingredients for the buttermilk soak in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.

2. Mix first 10 ingredients for the coating in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.

3. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.

4. Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.

5. To prepare the salad, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper. Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.

6. Place 1 chicken breast on each plate. Divide salad among plates and serve.