It’s unreal, uncanny, makes you wonder if something is wrong, it seems to seek your attention for all the wrong reasons. Usually, we prefer the real thing, wine without sulfur based preservatives, real butter, not margarine, toppings you may chose for that and so we’d like our layouts and designs to be filled with real words, with thoughts that count, information that has value. Not so fast, I’d say, there are some redeeming factors in favor of greeking text, as its use is merely the symptom of a worse problem to take into consideration.
Typographers of yore didn’t come up with the concept of dummy copy because people thought that content is inconsequential window dressing, only there to be used by designers who can’t be bothered to read. Lorem Ipsum is needed because words matter, a lot. Just fill up a page with draft copy about the client’s business and they will actually read it and comment on it. They will be drawn to it, fiercely. Do it the wrong way and draft copy can derail your design review.
Ingredients
- Chicken:
- 4 large boneless skinless chicken breasts, sliced horizontally
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1/8 cup grated Parmesan
- 2 eggs, beaten
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound dry pasta, cooked
- Sauce:
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 egg yolk
- 1/2 cup grated Parmesan
- 2 tablespoons parsley, minced
Instructions
For the chicken: Season chicken breasts with salt and pepper. In a large bowl, mix flour and Parmesan. Dip chicken in beaten eggs and dredge chicken in flour mixture, shaking off the excess. Set aside.
Heat butter and olive oil in a large saute pan on medium heat. Add chicken and cook until browned on both sides and cooked through, about 10 to 12 minutes. Remove from pan and set aside.
For the sauce: Add olive oil to the same pan. Add pancetta and saute until it begins to brown and crisp. Add onions and garlic and cook until soft and starting to caramelize.
In a small bowl, combine egg yolk and heavy cream. Pour mixture into pan, add Parmesan cheese, and stir to combine. Bring to a simmer and cook until sauce starts to thicken, about 3 to 5 minutes. Add chicken back to the pan, covering it in the sauce. Serve on top of cooked pasta. Garnish with parsley.
