Crispy Chicken Cutlets

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What types of meals do you have on hand and ready that your family loves?

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This is mine. It is a family favorite meal.  I could make this once a week and my family would never get tired of it. This is ultimate comfort food! To my children it is like giant chicken nuggets, but to my husband and I, it is home- cooking at its coziest. They are super tasty on their own, but I like to garnish them a bit to elevate the dish without adding a lot of time. The garnishes can also serve as veggies! I love serving this with salad ( the argulua and parmesan ) and my kids like I said eat it like giant chicken nuggets with dipping sauce. So easy, and dinner is done!

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This is a weeknight dinner for the win! Alot of times to make it even easier I will pound out extra chicken ( or buy the cutlets on sale ) and bread extra for the freezer. Then all I have to do is thaw and pan fry. I guess this is a meal I always have stocked in the freezer to make on one of thise nights when time is constrained. Also, I have not only made this like chicken Milanese, but with a ranch salad, or a tomato avocado salad. All ways are delicious!

Crispy Chucken Cutlets

Ingredients

1 pound chicken breasts sliced horizontally and pounded thin or cutlets

1/2 cup flour

1 teaspoon salt

1/2 teaspoon pepper

2 eggs

1/2 cup shredded parmesan cheese

2 cups whole wheat panko crumbs

6 tablespoons olive oil

Directions

1 Get out 3 shallow dishes or pie plates. In a shallow dish or plate place the flour and salt and pepper, in another whisk the eggs with 2 teaspoons of water, and then the lastbone place the panko and parmesan cheese.

2. Working with one chicken at a time dredge the chicken in flour then place in the eggs and then dredge in the panko mixture.

3. Heat 6 tablespoons of olive oil in a skillet over medium heat. Pan fry chicken in batches. 4 minutes per side. If they all dont fit in the pan you might have to add more oil to finish the chicken.

4. Serve immediately with dipping sauces or with one of the salads.

Salad Options

Arugula and Parmesan

5 ounces of baby arugula

3 tablespoons olive oil

2 tablespoons lemon juice

salt and pepper to taste

Parmesan shavings

 

Avocado and Tomato Relish

2 avocado, peeled, pitted, and cubed

1 1/2 cups grape tomatoes, halved or quartered

8 large basil leaves, chiffonade

2 tablespoons lemon juice

salt to taste

 

Ranch Salad ( so classic but my husband’s favorite )

2 hearts of romaine, washed and torn

1 tomato, diced

toppings like cheddar and crispy bacon

Ranch dressing

 

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