I am, it must be said, a baker by nature. BUT I”M TRYING TO CHANGE! I’m trying to become more versatile, I’m trying to become…the ultimate home chef…
And I need some practice yet, but I’m getting there you guys, I’m getting there.
This week has been all about cooking, and it’s going well so far! The one thing I’ve always loved about break: more time to do the things you wish you could, but you choose sleep over instead. This Monday, I made DELICIOUS (Not to toot my own horn but…) Chicken Parmesan with lemon on the side!
I hate meat. Don’t get me wrong, it’s not in the way that you think; I just really hate handling raw meat. One day, I’ll be smart enough to remember to buy gloves so that handling raw food isn’t an issue. But until that day comes, handling meat will be considered the worst.
It is absolutely INSANE how easy it is to make these tasty little cutlets! The recipe called for three small chicken breasts, but we couldn’t find any. instead, we bought breast strips and I gotta tell ya: it worked so much better! It was easier to dip these in the individual ingredients, and the cooking time was cut in half! Something interesting to note about this recipe: it called for Panko (Japanese breadcrumbs), which added a little extra crunchiness.Cooking time including preparation was probably about an hour total, and it was SO GOOD.
These parmesan chicken cutlets were PERFECT for a quick dinner, and so easy to make. And if you’re like me, you’ll appreciate that these babies can be breaded up to 3 months in advance.
What You’ll Need:
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups panko (Japanese breadcrumbs)
- 1/4 cup grated Parmesan
- 1 tablespoon mustard powder
- Kosher salt, freshly ground pepper
- 4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4-inch thickness
- 8 tablespoons olive oil, divided
- 1 lemon, halved
Find the recipe here!