144.8...Parmesan-Crusted Chicken Cutlets

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!

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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.

Printable Recipe

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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.

Today’s breakfast:

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I took the kids to school, got my hair cut, then met Alicia for lunch at Big Bang Sushi. 

Chili Garlic Edamame:

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Miso Soup:

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Salmon, tuna, yellowtail sushi:

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Marine Boy Roll:

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Red Dragon Roll:

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Sushi cravings on hold for now….

Have you started to do any holiday baking?

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