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Crispy Chicken Cutlets with Cherry Tomato Panzanella

Crispy Chicken Cutlets with Cherry Tomato Panzanella


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Leaving the skin on gives these cutlets a satisfying layer of fatty crunch when cooked.

Ingredients

  • ¼ small onion, thinly sliced
  • 3 tablespoons distilled white vinegar, divided
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons olive oil, divided
  • 1 cup torn country-style bread, (from about ¼ small loaf)
  • 2 skin-on, bone-in chicken breasts
  • 2 tablespoons vegetable oil
  • ¾ cup parsley leaves with tender stems

Recipe Preparation

  • Combine onion and 2 Tbsp. vinegar in a small bowl. Season with salt and pepper; set aside.

  • Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add bread; season with salt and pepper. Cook, tossing, until golden brown, 5–8 minutes. Transfer to a medium bowl. Wipe out skillet.

  • Using a thin, sharp knife, cut bones and cartilage from chicken breasts. Pound chicken between 2 sheets of plastic wrap to ¼" thick; season with salt and pepper.

  • Heat 1 Tbsp. vegetable oil in skillet over medium-high. Cook 1 chicken breast, skin side down, until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute more; second side will not brown. Transfer to a platter. Repeat with remaining cutlet and 1 Tbsp. vegetable oil (no need to wipe out skillet).

  • Cut half of tomatoes in half. Heat 2 Tbsp. olive oil in same skillet over medium-high. Add whole tomatoes; season with salt and pepper. Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes. Toss in sugar and remaining 1 Tbsp. vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 Tbsp. olive oil and toss. Serve chicken with panzanella spooned over.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 420 Fat (g) 35 Saturated Fat (g) 6 Cholesterol (mg) 45 Carbohydrates (g) 10 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 17 Sodium (mg) 100Reviews SectionI love this recipe! I will say the chicken took a bit longer to cook than the recipe stated and removing the breast bone does require a little bit of work, but the end product is so juicy and flavorful and just tastes like full-on summer, so I was definitely in my happy place while eating it.AnonymousDenver, CO08/26/19I love panzanella and I love skin-on chicken, so I had to try this recipe. I was a little nervous after reading the other review on the page. I pounded the chicken upside down (skin side down) and the skin held up great! I was unsure of the mixture of cooked and uncooked tomatoes, but it was delicious. The final result was amazing! The pickled onion was so good with the savory chicken and croutons. I will definitely make this again.Disappointing. When you pound the chicken to make the cutlet the skin doesn't stretch and it becomes a somewhat unsightly blob. Too little bread, too many tomatoes. Cooking only half the tomatoes does not work.FrogmellaToronto, Ontario, Canada10/22/17

Tag Archives: crispy chicken cutlets with tomato panzanella

When it comes to cooking chicken, boneless, skinless chicken breasts seem to be what everyone really wants to use. They are the healthier option when it comes to eating chicken and in my family it is Sean’s personal favorite for a meal. The problems I have with boneless chicken breast are one, they are often the most expensive chicken pieces in the store and two, you really need to do a lot to them to add some flavor to them. Don’t get me wrong – I love boneless breasts, but I find the thighs have more flavor to them. When I do use boneless breasts it is very often in chicken salad, a stir-fry or in soup. However, lately I have been going a different route with chicken. I find that I buy a whole chicken and butcher it up myself into pieces. This is often cheaper than buying boneless chicken and only takes a few minutes to do if you have a good boning knife and cleaver. I also buy bone-in breasts when they are on sale and then just take the breast meat off the bone with my boning knife and save the bones in the freezer for when I have enough to make some chicken stock. This gives me everything I want. So when I saw this recipe from Bon Appetit for crispy chicken cutlets with tomato panzanella it sounded great. I could leave the skin on the chicken breasts, Sean gets the white meat he wants and we get great flavor – everyone is happy.

Crispy Chicken Cutlets with Tomato Panzanella

¼ small onion, thinly sliced

3 tablespoons distilled white vinegar, divided

Kosher salt and freshly ground black pepper

6 tablespoons olive oil, divided

1 cup torn country-style bread, (from about ¼ small loaf)

2 skin-on, bone-in chicken breasts

2 tablespoons vegetable oil

1 pound cherry tomatoes

Pinch of sugar

¾ cup parsley leaves with tender stems

Combine the sliced onion and 2 tablespoons of the vinegar in a small bowl. Season the onions with salt and pepper and set the bowl aside.


Tag Archives: skin-on boneless chicken breasts

When it comes to cooking chicken, boneless, skinless chicken breasts seem to be what everyone really wants to use. They are the healthier option when it comes to eating chicken and in my family it is Sean’s personal favorite for a meal. The problems I have with boneless chicken breast are one, they are often the most expensive chicken pieces in the store and two, you really need to do a lot to them to add some flavor to them. Don’t get me wrong – I love boneless breasts, but I find the thighs have more flavor to them. When I do use boneless breasts it is very often in chicken salad, a stir-fry or in soup. However, lately I have been going a different route with chicken. I find that I buy a whole chicken and butcher it up myself into pieces. This is often cheaper than buying boneless chicken and only takes a few minutes to do if you have a good boning knife and cleaver. I also buy bone-in breasts when they are on sale and then just take the breast meat off the bone with my boning knife and save the bones in the freezer for when I have enough to make some chicken stock. This gives me everything I want. So when I saw this recipe from Bon Appetit for crispy chicken cutlets with tomato panzanella it sounded great. I could leave the skin on the chicken breasts, Sean gets the white meat he wants and we get great flavor – everyone is happy.

Crispy Chicken Cutlets with Tomato Panzanella

¼ small onion, thinly sliced

3 tablespoons distilled white vinegar, divided

Kosher salt and freshly ground black pepper

6 tablespoons olive oil, divided

1 cup torn country-style bread, (from about ¼ small loaf)

2 skin-on, bone-in chicken breasts

2 tablespoons vegetable oil

1 pound cherry tomatoes

Pinch of sugar

¾ cup parsley leaves with tender stems

Combine the sliced onion and 2 tablespoons of the vinegar in a small bowl. Season the onions with salt and pepper and set the bowl aside.


Crispy Chicken Cutlets with Cherry Tomato Panzanella

Ingredients
• ¼ small onion, thinly sliced
• 3 tablespoons distilled white vinegar, divided
• Kosher salt and freshly ground black pepper
• 6 tablespoons olive oil, divided
• 1 cup torn country-style bread, (from about ¼ small loaf)
• 2 skin-on, bone-in chicken breasts
• 2 tablespoons vegetable oil
• 1 pound cherry tomatoes
• Pinch of sugar
• ¾ cup parsley leaves with tender stems

Directions
• Combine onion and 2 Tbsp. vinegar in a small bowl.
• Season with salt and pepper set aside.

• Heat 2 Tbsp. olive oil in a large skillet over medium-high.
• Add bread season with salt and pepper.
• Cook, tossing, until golden brown, 5–8 minutes.
• Transfer to a medium bowl.
• Wipe out skillet.

• Using a thin, sharp knife, cut bones and cartilage from chicken breasts.
• Pound chicken between 2 sheets of plastic wrap to ¼” thick season with salt and pepper.

• Heat 1 Tbsp. vegetable oil in skillet over medium-high.
• Cook 1 chicken breast, skin side down, until golden brown and nearly cooked through, about 4 minutes.
• Turn and cook until cooked through, about 1 minute more second side will not brown. • Transfer to a platter.
• Repeat with remaining cutlet and 1 Tbsp. vegetable oil (no need to wipe out skillet).

• Cut half of tomatoes in half.
• Heat 2 Tbsp. olive oil in same skillet over medium-high.
• Add whole tomatoes season with salt and pepper.
• Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes.
• Toss in sugar and remaining 1 Tbsp. vinegar.
• Transfer to bowl with croutons.
• Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 Tbsp. olive oil and toss.
• Serve chicken with panzanella spooned over.


Crispy Chicken Cutlets With Cherry Tomato Panzanella

This recipe comes from Bon Appetit magazine, and while it’s a keeper, there are two things I’d change. First, I would just use boneless chicken breasts without the skins and dredge them in flour instead of having to cut the bones and cartilage out of bone-in meat. Too much work for me. Second, I cooked both breasts at once. I don’t see the benefit of doing one at a time. In this photograph, you can hardly see the two large chicken breasts, but they are there, surrounded by roasted potatoes and topped with the refreshingly tangy panzanella. Enjoy!

1/4 small onion, thinly sliced (I used 1/2 of the onion)

3 Tbsp. distilled white vinegar, divided

Kosher salt, freshly ground pepper

1 cup torn country-style bread

2 skin-on, bone-in chicken breasts

3/4 cup parsley leaves with tender stems

Combine onion and 2 Tbsp. vinegar in a small bowl. Season with salt and pepper set aside.

Heat 2 Tbsp. olive oil in a large skillet over medium-high. Add bread season with salt and pepper. Cook, tossing, until golden brown, 5-8 minutes. Transfer to a medium bowl. Wipe out skillet.

Using a thin, sharp knife, cut bones and cartilage from chicken breasts. Pound chicken between 2 sheets of plastic wrap to 1/4″ thick season with salt and pepper.

Heat 1 Tbsp. vegetable oil in skillet over medium-high. Cook 1 chicken breast, skin side down, until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute more second side will not brown. Transfer to a platter. Repeat with remaining cutlet and 1 Tbsp. vegetable oil (no need to wipe out skillet).

Cut half of tomatoes in half. Heat 2 Tbsp. olive oil in same skillet over medium-high. Add whole tomatoes season with salt and pepper. Cook, tossing occasionally, until lightly blistered and starting to burst, about 5 minutes. Toss in sugar and remaining 1 Tbsp. vinegar. Transfer to bowl with croutons. Add pickled onion with pickling liquid, halved tomatoes, parsley, and remaining 2 Tbsp. olive oil and toss. Serve chicken with panzanella spooned over.


Recipes from ‘Peas Love & Carrots’

Image by Moshe Wulliger

This is my favorite lunch salad. I could eat it, on repeat, every day. I know, mercury. Ok, fine. Every other day. It’s filling, the flavors are punchy, and it’s my absolute favorite way to eat tuna. Make it today, double the recipe, and store it in an airtight container for tomorrow. It is actually better the second day.

2 cups shredded purple cabbage
1 cup shredded radicchio
1 cup chopped scallions
1 cup chopped cucumber
1 cup finely chopped celery
½ cup diced purple onion
1 cup parsley, chopped
1 cup chopped preserved lemons (page 24)
½ cup chopped capers 15 oz canned tuna in water, drained,
roughly chopped juice of 1 lemon 2 tsp paprika 1 tsp cayenne pepper 1 tsp kosher salt 1⁄2 tsp
coarsely ground black pepper

Place all ingredients into a large bowl. Toss well to combine. Let sit for 5 minutes. Toss again.

Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.

Farro and Cherry Tomato Salad

Image by Moshe Wulliger

Farro and Cherry Tomato Salad

I call this my Shemittah salad. Shemittah, aka the “sabbatical year,” comes along every seventh year. During that year, Jewish farmers in Israel take a complete break from harvesting or planting their fields (there are different customs regarding how this is done. I just buy the produce, so you’ll have to ask a farmer. or a rabbi.). Well, that leads to a very unfortunate year of reduced fruit and vegetable consumption. And if you live in Israel, I will validate you right now … really a year and a half until we’re fully restored! Of course, we moved here during a Shemittah year. So not only did I have to figure out how to shop in foreign supermarkets, where I had no idea how to say tomato paste or toothpick (true story), but I had to learn how to shop and cook during Shemittah. Grain salads became my best friend, because somehow we never run out of grains (or tomatoes), and this is my favorite one. So much so that I make it all six years between Shemittahs!

For the farro

1 Tbsp olive oil
2 cups farro (or barley)
3½ cups water
1 tsp kosher salt

For the salad

Cooked farro
1½ cups quartered cherry tomatoes
¼ cup cilantro (or parsley), chopped
2 Tbsp extra virgin olive oil
¼ cup red wine vinegar
1 Tbsp honey
½ tsp kosher salt
¼ tsp coarsely ground black pepper

Put oil and farro into a small pot over low heat. Stir for 1-2 minutes until farro is slightly toasted. Add water and salt. Bring to a boil.

Cover, reduce heat to low, and simmer for 20-25 minutes until farro is tender and water is absorbed.

Cool farro for 10 minutes before making salad.

Add all salad ingredients to a large bowl. Stir to combine.

Note: If you want to prepare in advance, you can combine everything WITHOUT the tomatoes. Add tomatoes before serving.

Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.

Grilled Chicken Panzanella Salad

Image by Moshe Wulliger

Grilled Chicken Panzanella Salad

I love a good panzanella salad. Something about that grilled bread soaking up the vinaigrette is just so satisfying to bite into. I always feel that the lack of protein is a missed opportunity, though. If I’m going to go through the effort to start grilling bread, I’m going to add some chicken onto that grill and make this a whole meal, or at least a significant part of a beautiful Shabbos meal!

For the tomato vinaigrette
4 medium (or 2 very large) tomatoes, sliced crosswise
2 Tbsp red wine vinegar 3 shallots, finely chopped 5 Tbsp extra virgin olive oil 1 tsp kosher
salt 1 tsp coarsely ground black pepper

For the chicken
8 chicken cutlets
3 Tbsp olive oil 2 tsp kosher salt
1 tsp coarsely ground black pepper
3 cloves garlic, minced

For the salad
6 oz package beef fry
1 loaf whole wheat sourdough bread, crust cut away, sliced lengthwise to make two long slices of bread.
1 purple cabbage, diced into 1 inch cubes (or 1 lb shredded purple cabbage)
2 kohlrabi, peeled and diced into 1 inch cubes
4 cucumbers, diced into 1 inch cubes
2 large red bell peppers, diced into 1 inch cubes
1½ cups yellow cherry tomatoes, halved
1 cup radishes, thinly sliced
1 purple onion, thinly sliced
4 scallions, thinly sliced
1 cup Kalamata olives, halved
1 Thai chili, thinly sliced

Make the vinaigrette. Using a box grater, grate cut sides of the tomatoes down to the skin discard skin. Add remaining dressing ingredients to the tomato pulp mix well. Refrigerate till serving.

Add chicken, olive oil, salt, pepper, and garlic to a zip top bag. Marinate in the fridge for at least 1 hour.

Lightly oil grill pan heat over medium heat. Grill chicken cutlets until cooked through (2-3 minutes on each side). Set aside.

Lay strips of beef fry on grill (be careful, it splatters) grill until crispy. Set aside.

Drizzle olive oil and salt on bread grill for 2 minutes on each side.

To assemble, thinly slice chicken, cut bread into 1-inch cubes, and crumble the beef fry.

Add vegetables, olives, and chili to a large bowl add chicken, bread cubes, and beef fry.

Drizzle tomato vinaigrette over the salad before serving.

Note: This dressing stays fresh for only 2 days in the refrigerator.

Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.

Recipes from ‘Peas Love & Carrots’

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Crispy Chicken Cutlets with Avocado

Recently I had to go on a low-fiber diet for two weeks. Ok, so all I had to do was think of all the things you should not eat like white bread, and white rice was at the top of my list of things that I can happily eat and not feel guilty about.

Peanut butter sandwich (yes) with white bread, bologna sandwich can’t be beat on white bread. How I love white rice yes, we normally eat brown rice but I like the texture of white rice the best. I’ve got to hurry so I can squeeze in some good cucumber sandwiches on soft white bread before the clock runs out and we return to our somewhat healthy way of eating. The Panko crumbs and cornflakes in this recipe barely have any fiber in them so this was the perfect recipe to fill in one of my 14 days of low-fiber meals.

This was one of Southern Livings recipes in their April magazine I jazzed it up with some sliced avocado and also added some Italian seasoning to the crumb mixture. I think it was delicious and my husband did too he thought it needed more cheese in the sauce, but you can decide for yourself if you want to add more.

This was a pretty quick recipe to throw together and lately I haven’t had much extra time on my hands. Don’t ask me what I’ve been doing because I haven’t the foggiest what would have filled so much of my time. The different stages of this recipe can be prepared in advance. Pound your chicken breast out if you did not buy cutlets, mix your crumb mixture up and set aside and you could also go on and mix up the liquid ingredients that you dip the cutlets in.

Hope you will give this a try. I will do it again. Maybe next time I put it on top of a plate of brown rice

BLAST FROM THE PAST: Chicken Fingers from Mitzi’s is another recipe that would fall into the low-fiber diet.

Look at all those low-fiber crumbs. I added in about 1 teaspoon of Italian seasoning.

Mix the butter, mustard, salt/pepper.

I tried to cut my breast in half lengthwise but ended up cutting in half and pounding out into cutlets. As you can see I did not trim off the fat no reason except I was lazy today.

Dip each cutlet into the butter mixture, turn to coat both sides.

Put the chicken pieces into the crumb mixture, turning to coat both sides.

This is the sauce almost thick enough to serve.

Put your chicken pieces on a foil lined baking sheet. I added some broccoli to roast right along with the chicken. This bakes at 400°.


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Elizabeth Heiskell created this fun recipe that proves you can even use your cherry tomatoes at dessert.

Tomatoes just might take the crown as king of fresh summer produce (sorry, okra!). Though big, juicy heirloom tomatoes get all the attention when it comes to your favorite tomato pie recipe, this summer we’re picking up new recipes using cherry tomatoes as well. Since they’re delicious raw, roasted, or sautéed, these tiny, colorful tomatoes are the ideal complement to any dish. Toss them on a salad, make a pasta sauce with them, stack them on a skewer with other veggies and grill them, you can even pickle them! These cherry tomato recipes prove how versatile these little guys are in the kitchen. If you don’t want to spend precious summer minutes sweating by the stovetop, try some of our favorite no-cook recipes with cherry tomatoes. Snack on Marinated Feta With Cherry Tomatoes with a glass of your favorite summer wine or throw together our Heirloom Tomato Salad with Herbs to go with any main dish you’ve got on the grill. Fresh cherry tomato sides like our Best-Ever Succotash and Street Corn Salad showcase the best the summer farmers’ market has to offer. Cherry tomatoes might be small, but they bring major flavor in hearty suppers like our Fusilli Pasta with Spinach, Tomato, and Bacon, Pork Chops with Tomato-Bacon Gravy, and Whole-Grain Panzanella. Bookmark this list of cherry tomato recipes for each time you arrive home from the farmers’ market this summer.

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Grilled Chicken and Crispy Pastrami Panzanella

A salad with bread? Sign us up! Start this week off right with Danielle's take on a traditional Tuscan panzanella. With chopped grilled chicken, crispy pastrami, toasted bread, and a stunning tomato vinaigrette, tonight's dinner just got interesting!

Grilled Chicken and Crispy Pastrami Panzanella Salad

Chicken
8 chicken cutlets
3 tablespoons Bartenura Olive Oil
2 teaspoons salt
1 teaspoon pepper
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

Salad
6-ounce package MealMart Beef Fry
1 loaf whole-wheat sourdough bread, crust cut away and sliced lengthwise to make two long slices of bread
1 purple cabbage, diced into 1-inch cubes
2 kohlrabis, peeled and diced into 1-inch cubes
4 cucumbers, diced into 1-inch cubes
2 large red peppers, diced into 1-inch cubes
1 and 1/2 cups yellow cherry tomatoes, halved
1 cup radishes, thinly slic
1 purple onion, thinly sliced
4 scallions, thinly sliced
1 cup kalamata olives, halved
1 Thai chili, thinly sliced


Crispy Parmesan Chicken Cutlets with Tomato-Mozzarella Salad

So mouthwatering, crispy and fresh! Celebrate the season’s best flavors with a fresh tomato-mozzarella salad on top of crispy, pan-fried Parmesan chicken. This is one of our favorite meals ever!

I’ve been staring at my screen now for 10 minutes, all googly-eyed and unsure of what to say, like a nervous girl on a first date. I think, instead of stumbling over what I really mean to say and taking forever to get the point (like I’m doing now), I’ll just say it: Make this. Please, please make it!

To me, it just doesn’t get more simple or scrumptious than this, and if you agree, I know you’ll absolutely love this recipe. Crispy, pan-fried Parmesan chicken cutlets topped with a sweet, juicy and fragrant tomato-mozzarella salad with fresh basil and an olive oil-balsamic drizzle. Well, go ahead and slap me, I think I’m dreaming!

While I’ve made variations of this meal many times, I particularly loved the method for it found in the America’s Test Kitchen cookbook, The Best Simple Recipes. In it, they describe this mouthwatering meal as a lighter take on heavier, gooier chicken parmesan. Though chicken parmesan is still a major favorite around here, I think this light, summery meal is a great alternative and perfect for the season of swimsuits and fresh, seasonal produce.

Whip up this super-easy and delicious dinner some weeknight, or even for a dinner party, and serve it with a hunk of garlic bread and salad. I guarantee you’ll love it just as much as we did!



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