Mark Bittman Chicken Cutlets With Quick Pan Sauce
Mark Bittman Writer and Vegan Before 6:00 PM
Mark Bittman describes himself as a food writer. Though he says about himself, “I am not a chef. Never have been,” his book How to Cook Everything was a bestseller with over a million sold. He’s written a total of 14 books about food, appeared on numerous TV shows, and been a regular on the Today Show. His regular job is with The New York Times as a food columnist in the paper, and food writer for The New York Times Magazine.
While Bittman does write cookbooks and books about cooking, he also writes about the big issues surrounding food and eating. I love the title of one of his books, Vegan Before 6 P.M. or VB6 which describes his own lifestyle based on a Flexitarian diet. Middle-aged, overweight, and pre-diabetic, Bittman was confronted with the need for a lifestyle change. VB6 was the result. Now a strict vegetarian during the day, Bittman eats a less restrictive diet, including meat, for his evening meal.
Mark Bittman preaches that we need to move to a more plant-based diet.
He especially rails against CAFOs—concentrated animal feeding operations. Bittman believes that we should move towards raising cattle in pastures rather than feedlots, and raising chickens naturally rather than in pens.
Bittman also supports regulations and taxes to reduce our intake of soda and junk food. He feels that is the only way to address what some health experts consider an epidemic leading to obesity and diabetes.
But, in the end Mark Bittman is a food writer, and knows good food. Here Mark shows us how to cook chicken cutlets with a quick pan sauce.
Since the directions are precise we’re linking you to his website below:
Mark Bittman recipe:
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