Meat-and-Three Plate
A cafeteria-style plate of one meat and three vegetable sides, the everyday backbone of Tennessee lunch counters.
- Prep
- 40 min
- Cook
- 45 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 780 kcal
Equipment
- •Skillet
- •Saucepans
Nutrition
Per serving, approximate
- Calories
- 780 kcal
- fat
- 42
- carbs
- 62
- protein
- 36
- calories
- 780
Instructions
- 1
Coat the chicken in seasoned flour. Fry it in oil in a skillet until golden and cooked through, about 15 minutes per side.
- 2
Simmer green beans with salt pork in water on the stovetop for 45 minutes until tender.
- 3
Cook macaroni until it is tender with a slight bite, then drain the water.
- 4
Mix macaroni with milk and cheddar cheese in a baking dish. Bake at 350°F for 20 minutes until bubbly.
- 5
Slice tomatoes. Season them with salt and pepper.
- 6
Place the fried chicken on plates next to the green beans, mac and cheese, and sliced tomatoes.
- 7
Serve hot with cornbread on the side.
Chef's tips
Cook the vegetable sides well ahead of the meat so everything is hot at once. Change sides with the seasons, like turnip greens in winter and fresh field peas in summer.
Storage
Refrigerate components separately up to 3 days.
Reheating
Reheat each component separately in a covered skillet or microwave.
Common mistakes to avoid
- •Overcooking green beans until mushy without flavor
- •Serving under-seasoned sides that rely only on the meat for flavor
Serving suggestions
Cooked Meat-and-Three Plate?
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