Like Some Salad On That Chicken?

This is the time of year between summer and fall when meals begin to reflect a little more depth than those in the height of summer.

Here, boned and skinned chicken breasts are pounded into a flat uniformly thick 1/4-inch paillard that, once brushed with egg white and coated with seasoned crumbs, becomes tender and succulent when pan-browned. The chicken cutlets are topped with a robust tomato salad with red onions and arugula. Depending on the weather and your preference, the dish can be served warm or at room temperature.

The orzo pilaf with chives and Parmesan cheese is satisfying and goes nicely with the cutlets. These two dishes make a perfect meal; no need for an additional vegetable or salad.

Dessert should be as straightforward as the dinner. Almond spice cookies work well with any selection of fruit. Melons are still spectacular; scooping the flesh out with a melon-baller takes little time and is always a treat, especially with a squeeze of lime juice.

CHICKEN CUTLETS WITH TOMATO SALAD

SALAD

16 young arugula leaves

2 large tomatoes

1 cup thin-sliced red onion

4 teaspoons balsamic vinegar

2 tablespoons extra-virgin olive oil

Scant 1/2 teaspoon salt

Scant 1/2 teaspoon sugar

Freshly ground black pepper

Trim stems from arugula. Wrap in paper towels and keep in refrigerator.

Core tomatoes. Cut each into 12 wedges, then cut wedges in half. Combine tomatoes, onion, balsamic vinegar, olive oil, salt, sugar and pepper to taste in mixing bowl and toss until well mixed. Let stand at room temperature 1 hour before serving.

CHICKEN CUTLETS

4 boned, skinless chicken breast halves

2 large egg whites

1 cup fresh bread crumbs

3/4 teaspoon salt

1/8 teaspoon cayenne pepper

Freshly ground black pepper

2 teaspoons olive oil

Trim chicken breast halves of all visible fat. Place each cutlet between sheets of plastic wrap and use meat pounder to gently flatten, starting at center, until uniformly 1/4-inch thick. Place cutlets in freezer until firm but not frozen.

Froth egg whites with fork in shallow pie plate. Combine bread crumbs, salt, cayenne and black peppers in second pie plate. Mix crumbs well.

Heat 1 teaspoon oil in 12-inch non-stick skillet over medium heat. Brush both sides of each cutlet with egg whites. Dip into crumb mixture, coating both sides. When oil is hot, saute cutlets, being careful not to overcrowd. Brown both sides and cook just until done through, turning once, about 2 minutes per side. Do not overcook. Repeat with remaining cutlets, using 1/2 teaspoon oil to cook each.

Cutlets can be served warm or at room temperature. To serve warm, keep cooked pieces in 200-degree oven until all are cooked.

To serve, toss tomato mixture with arugula. Adjust seasoning and vinegar (mixture should taste slightly vinegary). Place cutlets on serving plates. Divide salad and dressing evenly over each. Serve immediately.

Makes 4 servings.

Each serving contains about:

302 calories; 925 mg sodium; 79 mg cholesterol; 11 grams fat; 14 grams carbohydrates; 35 grams protein; 0.68 gram fiber.

ORZO PILAF WITH CHIVES AND PARMESAN CHEESE

Here, pilaf is made from orzo, a grain-shaped pasta, rather than from rice. The orzo is browned before it’s cooked in the broth, giving it a nutty flavor.

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2 teaspoons olive oil

1 small onion, minced (about 1/3 cup)

1 1/2 cups orzo

2 1/4 to 2 2/3 cups vegetable broth

1/4 cup minced chives

2 tablespoons grated Parmesan cheese, preferably imported

Salt

Freshly ground black pepper

Heat 1 teaspoon oil in 2-quart saucepan over medium heat. When hot, add onion. Cook until wilted but not browned, about 3 minutes. Add orzo and remaining oil. Stir to mix well. Cook, stirring often, until at least half of orzo is well browned, about 6 minutes.

Add 2 1/4 cups broth. Bring to boil. Simmer, covered, until orzo is tender, about 10 to 12 minutes, adding more broth if mixture is too dry. Fold in chives and cheese. Season to taste with salt and pepper. Can be made several hours ahead and held at room temperature. Serve at room temperature or warm. Can be reheated gently on stove top over medium heat, stirring often, until heated through, about 3 minutes, adding more broth if dry.

Makes 4 servings.

Each serving contains about:

201 calories; 693 mg sodium; 2 mg cholesterol; 5 grams fat; 32 grams carbohydrates; 11 grams protein; 0.21 gram fiber.

ALMOND SPICE COOKIES

1 cup cake flour

1/4 teaspoon salt

Scant 1/2 cup sugar

1/2 cup butter, softened

1 teaspoon grated orange zest

1 large egg yolk

1 teaspoon ground allspice

2 tablespoons ground almonds

1 large egg

These cookies are the perfect accompaniment to fresh fruit and berries.

Combine flour and 1/8 teaspoon salt on sheet of waxed paper. Set aside.

Cream sugar, butter and orange zest in mixer until light and fluffy. Add egg yolk and combine well. On low speed, add flour mixture, allspice and almonds. Mix well.

Use 1 tablespoon dough per cookie, spacing them 2 inches apart on greased baking sheet. Gently flatten dough with fingers into 2-inch rounds.

Froth egg and remaining 1/8 teaspoon salt with fork in small bowl. Lightly brush glaze over cookies. (Remaining glaze can be refrigerated up to 5 days and used in other baking).

Bake at 350 degrees until cookies are lightly browned around edges, about 11 to 12 minutes. Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely. Store at room temperature in airtight tin for up to a week or freeze up to a month, wrapped airtight (thaw at room temperature in wrapping).

Makes 18 cookies.

Each cookie contains about:

99 calories; 88 mg sodium; 40 mg cholesterol; 6 grams fat; 11 grams carbohydrates; 1 gram protein; 0.03 grams fiber.