We’ve got a number one recipe for chicken breasts here, pounding them into paillards, thin “cutlets” that are usually breaded in panko crumbs before sautéing. Instead of panko, we’re suggesting some killer Spanish potato chips, a lot more flavorful than panko.
Halibut with fennel, asparagus, olives and thyme
4 filets halibut
1 teaspoon dried thyme
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 small bulb fennel, thinly sliced
1 cup pitted black or purple olives
3/4 pound asparagus, stems trimmed and cut into 2-inch lengths
Sprinkle halibut filets with thyme and salt and pepper to taste. Heat oil in large heavy skillet and add fennel. Soften fennel 5–6 minutes, stirring. Stir in olives, mixing well. Push fennel and olives to the side and to the skillet add the halibut filets, using a bit more oil if necessary. Cook for 3 minutes.
Turn the filets over and add the asparagus along the sides with the fennel and olives. Cover and cook until the fish and asparagus are just cooked through, another 5–6 minutes. (If the asparagus needs more time to cook to your taste, remove the fish to warmed serving plates.) Serve evenly distributed with squeezes of lemon juice.