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Saturday, January 29, 2011
Cooking with Laura - Chicken Cutlets
Chicken cutlets is a quick, easy, healthy, and delicious meal, and everyone loves them. Buy boneless breast of chicken. Rinse the chicken and trim any fat. Dry the chicken with paper towels. If the breasts are very thick, I sometimes carefully slice them into two thinner cutlets. Lightly dip the breasts in a beaten egg. Then coat the cutlets with a thin layer of breadcrumbs - I like non-seasoned breadcrumbs because they don't burn as easily. Also, I buy natural breadcrumbs with no additives or preservatives. Pan saute the cutlets in olive oil, which gives them a great taste. They cook beautifully in a cast iron pan. Place the cutlets on paper towels to absorb excess oil before serving. Serve with a large tossed salad. It doesn't get much easier than that.
Another Tip from Mom: Economizing Key: If you are low on eggs, no need to run out and pick some up. Instead, dip the breasts in fat free milk. The milk works just as well (even better because the breading won't go on as thick) as egg in holding onto the breadcrumbs, plus now you have an extra egg or two for scrambled eggs for tomorrow's breakfast.
Economizing Key: Turn leftovers from this dinner into tomorrow's lunch. Nothing my son loves more than for me to pack him this brown bag lunch for school: a chicken cutlet, Romaine lettuce, and light mayo sandwich on a long hero roll for lunch the next day!
Romaine salad with black olives, grape tomatoes, romano cheese, and red onion