“recipes don’t work unless you use your heart” – Dylan Jones
Ronnie and I are always arguing about who makes the best chicken cutlets. He insists his are better because he makes them really thin. I, on the other hand, believe my cutlets are better. We prepare our recipes very differently; he uses flour, I do not. We really can’t compare the two, even though Ronnie wants to. Every time I make my cutlets, Ronnie reminds me that his are better. I let him talk, it makes him happy.
Tonight I am cooking for Jane, one of my very best friends. Her husband is away and I know she will not cook for herself. I also invited Jonathyn and Teri , and Anthony came home early. It was like a mini Sunday. Since I am in the “fall food” mode, I decided on chicken cutlets, mashed potatoes, Mama’s Carrots, and a salad. The night was filled with lots of laughter. It was perfect!
- 2 pounds of boneless chicken
- 6 eggs, if you need more add one at a time
- bread crumbs, I start with 2 cups add more if need to
- salt, pepper, garlic powder to taste
- handful of fresh parsley
- 4 cloves of garlic, minced
- parmesan cheese to taste
Filet the chicken, using a tenderizing mallet , place wax paper over chicken and pound until it is thin. Mix all ingredients together, except bread crumbs, mix well. Heat oil in pan on medium heat, dip chicken in egg mixture than dip in bread crumbs, make sure both sides are coated with each mixture. Saute, chicken on each sides for about 2 -3 minutes, transfer to a baking sheet and finish cooking in oven on 250° for 20 to 25 minutes or until done.