Friday, November 9, 2012

Breaded Chicken Cutlets

I recently read Dinner: A Love Story, I would consider myself a fast reader and if I happen to finish a book within 2 days, it must be really good. This one definitely falls into that category! Being a foodie, I'm really drawn to books that incorporate recipes into them. The basic idea behind Jenny's book centers around the importance of family dinners. As a parent of 3 girls myself, I know that it's not always easy to have a home-cooked meal but if we make it a priority it's possible.

As you read this book, you'll learn that Jenny starting keeping a dinner diary back in 1998. She has since then recorded every. single. meal she has ever prepared for her family. Most of these meals are really simple too, calling for fresh and wholesome ingredients. I love how she breaks down these periods in her life and gives us tips and recipes for those crazy years when you barely have time to sit down to catch your breath, let alone eat together as a family. I think you'll also love her sense of humor throughout the book as well.

While there were a few recipes that caught my eye, I knew these breaded chicken cutlets would be something that my whole family would enjoy. We made these the other night, it made for a quick meal as we had plans and didn't have much time for dinner. I gave my oldest a little bite while I was preparing plates and her exact words were "Ooh these are good!"  I make my chicken strips similar to these but I really liked how these are cooked in a little bit of olive oil for extra crunch.

I love meals that don't require you to be bent over a cookbook while you're cooking away. These are exactly one of those, you can keep it in your back pocket and pull it out when needed. I hope you'll give these delicious cutlets a try....and read the book while you're at it!
Breaded Chicken Cutlets
2 boneless, skinless chicken breasts
Olive oil
2 eggs, lightly beaten
3/4 c flour
1 1/2 c plain breadcrumbs
Salt and Pepper to season breadcrumbs
1-2 tsp garlic powder
*Use any desired spices to season breadcrumbs
Begin by pounding the chicken breasts one at a time in between two sheets of parchment paper, I used a meat tenderizer, I've used a rolling pin before too. You'll then want to cut chicken breasts in smaller pieces, I think I got about 6-7 out of mine. After that's done, add 2-3 tablespoons of olive oil to a large skillet and set over medium-high heat.
Set up your dredging stations: you'll need one bowl or plate for the eggs, one for the flour and one for the seasoned breadcrumbs(Add salt, pepper and garlic powder to season). Using a fork, coat the chicken pieces in the flour first, then egg and then in the breadcrumbs. Fry each cutlet in the oil for about 3-4 minutes on each side. I did 2-3 cutlets at a time, you don't want to cram it all into the pan at once. Remove and drain the chicken on a paper-towel lined plate. You may need to add a little bit more oil to your pan to fry the next batch.

1 comment:

  1. Those cutlets look really tasty. Have a great week.

    PS A big thank you for following Carole's Chatter


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