Rachael Ray Every Day – September 2019

2 tomatoes, chopped 

•  1 cucumber, chopped • 1/3 cup 
  halved, pitted kalamata olives 


•  1/3 cup crumbled feta • 2 tbsp. 
  chopped fresh oregano • 6 tbsp. 
  olive oil • 1/2 cup flour • 2 large 
  eggs • 1 box (10 oz.) falafel 
  mix • 1/2 cup panko • 4 chicken 
  cutlets (6 oz. each)^ u^ Preheat
  oven to 350°. In bowl, mix
  first 5 ingredients and
  2 tbsp. oil. In shallow bowl,
  season flour with salt. In
  second bowl, beat eggs.
  In third, combine falafel mix
  and panko. Dredge cutlets
  in flour, then eggs, and
  then falafel mix. In skillet,
  cook cutlets in 4 tbsp. oil over
  medium heat until golden,
  2 to 3 minutes per side.
  Transfer to baking sheet;
  bake until cooked through,
  about 10 minutes. Serves 4.

Falafel-Crusted Chicken with Greek Tomato Salad

2 cups shaved Brussels 

sprouts • 11/2 tbsp. fresh lemon 

juice (from 1 lemon) • 1 ball 

(1 lb.) store-bought pizza dough 

•  1 tbsp. olive oil • 1 shallot, 
  sliced • 1 cup shredded 
  mozzarella • 2 tbsp. crumbled 
  blue cheese • 2 oz. sliced 
  prosciutto, torn • 2 tbsp. 
  balsamic glaze^ u^ Place rimmed
  baking sheet upside down
  in oven; preheat oven to
  500°. In bowl, toss Brussels
  sprouts and lemon juice;
  season. On parchment paper,
  stretch dough into 12-inch
  round. Brush with oil; top
  with 1 cup Brussels sprouts,
  shallot, and mozzarella.
  Transfer pizza on parchment
  paper to baking sheet; bake
  until golden, about 10 minutes.
  Top with remaining
  ingredients. Serves 4.

Brussels Sprouts & Prosciutto Pizza