I actually made a new recipe last night! It has been awhile! I wanted to make something to go along with the leftover Risotto with Saffron & Quattro Formaggi that I had in the freezer. I found this recipe for Parmesan-Crusted Chicken Cutlets and thought that would work. It did the trick for sure!
Parmesan-Crusted Chicken Cutlets (Serves 4)
Recipe adapted from Real Simple Meals Made Easy
2 large eggs
1 Tbsp Dijon mustard
2 cups finely grated Parmesan
1 cup dried bread crumbs
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 to 1 1/2 lbs. boneless skinless chicken cutlets, pounded to 1/2-inch thickness
4 Tbsp olive oil
1. In a shallow bowl, whisk together the eggs and mustard. In a separate bowl, combine Parmesan, bread crumbs, salt and pepper.
2. Dip each chicken cutlet into the egg mixture, then coat it in the bread crumb mixture. Transfer to a plate.
3. Heat 2 Tbsp of the oil in a nonstick skillet over medium-high heat. Add half of the cutlets. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
4. Carefully wipe out the skillet, add 2 more Tbsp of the oil, and repeat with the remaining cutlets. Serve.
Delicious!! By the way, the risotto froze pretty well! I slowly reheated it in the microwave, adding a bit of chicken broth to loosen it up.
I took the kids to school, got my hair cut, then met Alicia for lunch at Big Bang Sushi.
Chili Garlic Edamame:
Salmon, tuna, yellowtail sushi:
Marine Boy Roll:
Red Dragon Roll:
Sushi cravings on hold for now….
Have you started to do any holiday baking?