Chicken Cutlets with Red Onion Relish 2 Tbsp. olive oil 1 jumbo red onion, thinly sliced 3 Tbsp. sugar 3 Tbsp. apple cider vinegar Salt and pepper 1 1/4 lbs. chicken cutlets (or use pork or turkey cutlets, if you prefer) In a 12” skillet, heat 1 Tbsp. olive oil on medium for 1 minute. Add sliced onion and cook 15 minutes or until very soft, stirring occasionally. Stir in sugar, vinegar and 1/4 tsp. salt. Reduce heat and simmer 5 minutes longer. Transfer onion relish to medium bowl; cover and keep warm. Makes 1 cup relish. In same skillet, heat remaining 1 Tbsp. oil on medium for 1 minute. Sprinkle cutlets with 1/4 tsp. salt and 1/8 tsp. freshly ground pepper to season both sides. Add meat to skillet and cook 7 to 9 minutes – or until chicken or pork loses pink color inside – turning once. Arrange on plates and top with onion relish. Carolina Corn 6 strips bacon 3 to 4 eggs, slightly beaten 1/2 cup milk 2 cups fresh corn 2 Tbsp. bacon fat 1/8 tsp. pepper 1/2 tsp. salt Cook bacon to delicate brown in heavy saucepan. Remove bacon and cut in small pieces. Pour off fat from pan, reserving 2 Tbsp. for recipe. To slightly beaten eggs, add milk, corn, bacon and fat. Cook over medium heat, stirring constantly until set. Add pepper and salt. Yield: 6 servings.
