This should be an interested series of postings. A time span of 15 years exists between the birth of the oldest child - me and our youngest brother Andy. The span of years and the different types of cooking during those years tells much about our family history. I especially loved the 60's when our dad would come home from work with tales of the delicious meals he had for lunch and how he then tried to get Mom to make the recipe. This was also the time when Julia Childs was starting the French Revolution in American kitchens. We all learned quite a few new words when Dad tried to make his "crepes suzette". Although he was eventually successful, we also found out that a crepe pan can be tossed across a room without seriously hurting the pan. Thankfully - none of the kids were in the way.


One of my favorite meals was the breaded chicken cutlet. Not fancy, but I could eat the leftovers (were there ever any leftovers???) and still do for breakfast - cold from the refrig.

Such a simple and quick meal - it is still one of my favorites. I usually serve it with a crispy red skinned  potato and roasted cauliflower.

Here is a version.

Enjoy!!!

CRISP BREADED CHICKEN CUTLETS

INGREDIENTS

Chicken Parmesan Cutlets

4 chicken breast cutlets

1 cup flour
1/2 tsp salt
1/2 tsp pepper

3 cups Panko bread crumbs
1 cup Parmesan cheese - you can add more if you like a more cheesy taste
1 tbsp dried oregano
1/2 tsp salt
1/2 tsp pepper

2 eggs
2 tbsp water

butter and olive oil - enough to sauté the cutlets

Pound out the chicken breasts so that they are 1/2 inch thick. Salt and pepper both sides. 

In a shallow dish, mix flour, salt, pepper. 

In another shallow dish, mix bread crumbs, Parmesan cheese, oregano, salt and pepper. 

In another shallow dish whisk the eggs with the water.

Heat butter and olive oil in a pan until hot . Dip the chicken cutlets into the flour, then the egg mixture, then into the bread crumbs...pressing to make the crumbs stick to the chicken. Saute for several minutes on each side. When golden brown and crisp, remove from pan onto a paper towel lined baking dish. Keep hot in a 200 degree oven until all chicken is cooked. Do not crowd the chicken in the pan and wipe out the pan after each batch of cutlets. BE sure chicken is cooked thoroughly unless you are going to use it in another recipe.

You can now serve it or continue on to make chicken parmesan.  If you are going to continue - here is the rest.

Increase oven temp to 425. When chicken is cooked, put into a greased baking dish and spoon marinara sauce over the cutlets. Top with mozzarella cheese. Put back into oven and bake 5-10 minutes, until cheese is melted and browned. Serve with spaghetti and marinara sauce on the side.