Month of July: “Purple Citrus Sweet Perfume” Recipe: Kaidaifi Schnitzel with Pomegranate Sauce

“A wounded dear leaps highest.” Emily Dickinson

Kaidaifi is shredded filo dough and that’s exactly how I feel today. I had a fight with my husband and it’s my fault. Later, I had lunch with a good friend (a psychotherapist) who feels I might have post traumatic stress from my childhood experiences. Her analysis struck a chord and I believe it could be true.

Abby suffered in her childhood too. That’s what drew us together on that fateful day in eastern Texas on a Georgia Pacific tree planting site in 1983. We weren’t aware of it then but we were attracted to the broken pieces inside of us. We recognized and understood them and saw them in each other. Our friendship transcended our wounds, our flaws and our triggers. God, we were blessed. Even though I know she knew, I still wish I could tell her right now how lucky I feel to have crossed paths with her. One of the near to last conversations we had she said to me “It gives me such comfort to know that somewhere out there, you are there, always there.”

Ingredients: 7 ounces of thawed kadaifi pastry, 1/4 cup all purpose flour, 2 large eggs, 4 skinless boneless chicken breast halves, 3 tablespoons olive oil, 2 tablespoons butter or ghee, 6 tablespoons of pomegranate molasses.

  1. Allow kadaifi to dry a little at room temperature until a little dry and break up into little pieces or cut if necessary. Place in a bowl or plate. Put flour in separate dish and beat the eggs in a third dish.
  2. Using a heavy kitchen mallet, beat the chicken breasts as thinly as you can. Dip each chicken fillet into the flour first, then egg, and finally roll in the kadaifi pieces. Heat the oil and butter in a large skillet over medium heat. Saute the chicken for 3-4 minutes on each side, until crisp golden brown. Transfer to plate with paper towels to drain briefly.
  3. Place on dinner plates and drizzle with pomegranate molasses (omitted in picture).

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