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In a second wide, shallow bowl, whisk together the eggs and soy sauce.

Carefully slice each chicken breast in half horizontally to create 2 thin cutlets.

One at a time, place the chicken pieces in the egg mixture, turning to coat both sides, then dredge each through the chip mixture, turning to coat both sides. Set aside.

In a large, oven-safe skillet over medium-high, heat the oil until very hot. Add the chicken breasts and cook until they are browned on the bottom, about 2 minutes. Turn the breasts, then place the skillet in the oven. Bake for 8 minutes.

Transfer the chicken to a serving plate. Cover it with foil to keep warm.

Return the skillet to the stovetop over medium-high heat. Add the broth and vinegar, then bring the mixture to a simmer, using a spoon to scrape up any bits stuck to the bottom of the pan.

Add the onion, ginger, and garlic and cook until the liquid is mostly evaporated, 2 to 3 minutes. Add the cranberry sauce and return to a simmer. Season with salt and pepper.

Serve the chicken drizzled with the pan sauce.

HOW LONG? 30 MINUTES

HOW MUCH? 4 SERVINGS

Ginger Tomato Shrimp Curry

One of my favorite uses for a bag of frozen shrimp is an adaptation of a Paula Deen recipe (whom I once interviewed as she showered, but that’s another story).

Toss the thawed shrimp with several tablespoons of melted butter, a couple tablespoons of ground black pepper, and a sprinkling of salt. Arrange them in a single layer on a rimmed baking sheet, then roast at 450°F for 5 to 7 minutes, or until pink. Eat.

3 tablespoons ghee (clarified butter), divided

1 pound large shrimp, peeled and deveined

1 medium yellow onion, diced

1 jalapeño pepper, diced

3 cloves garlic, minced

½ tablespoon turmeric

½ tablespoon chili powder

½ tablespoon grated fresh ginger

14-ounce can diced tomatoes, with juices

1 tablespoon tomato paste

Zest and juice of 1 lime

¼ cup chopped fresh cilantro

Salt and ground black pepper, to taste

In a large sauté pan over medium-high, melt 2 tablespoons of the ghee. Add the shrimp and cook for about 1 minute per side. Transfer the shrimp to a plate and set aside. Discard any liquid in the pan.

Return the pan to medium heat and add the remaining tablespoon of ghee. Once the ghee is melted, add the onion, jalapeño, and garlic. Sauté for 2 to 4 minutes, or until the onion is tender. Add the turmeric, chili powder, ginger, tomatoes, and tomato paste. Simmer for 5 minutes.

Return the shrimp to the pan, mixing and heating thoroughly. Stir in the lime zest and juice, and the cilantro. Season with salt and pepper.

HOW LONG? 20 MINUTES

HOW MUCH? 6 SERVINGS

Panko-Coated Chicken Cutlets with Roasted Tomatoes and Garlic

Getting impact-worthy flavor out of chicken cutlets and out-of-season cherry tomatoes can be a daunting task. This recipe delivers, thanks to a spicy panko breadcrumb coating for the cutlets and a high-heat roast for the tomatoes.

3 pints cherry tomatoes, halved (if large, quartered)

Kosher salt

1½ cups panko (Japanese-style) breadcrumbs

1 teaspoon garlic powder

½ teaspoon red pepper flakes

Ground black pepper

2 eggs

2 tablespoons butter, melted and slightly cooled

8 garlic cloves, peeled but whole

Two 4-inch sprigs fresh rosemary (leaves only)

1¼ pounds boneless, skinless chicken breasts

Balsamic vinegar, for drizzling

Heat the oven to 450°F and position one rack in the top third and one in the bottom third. Lightly coat two baking sheets with cooking spray.

Place the tomatoes in a large mesh strainer or colander set over a bowl or sink. Sprinkle ½ tablespoon of salt over them, then gently rub it through. Set the tomatoes aside for 15 minutes to drain, occasionally stirring them.

Meanwhile, in a wide, shallow bowl combine the panko, garlic powder, red pepper flakes, ¼ teaspoon black pepper, and 1 teaspoon of salt.

In a second wide, shallow bowl, whisk together the eggs and butter.

Mix the garlic, rosemary, and a bit of black pepper into the tomatoes,