Tuesday, March 6, 2012

Sunday dinner part 2

I am going to share my chicken cutlet recipe today. I always make at least 5 packages of thinly sliced chicken breasts. I always have some some left over to freeze. I use the left overs to make chicken parmigiana, chicken parmigiana subs, chicken parmigiana calzones and I sometimes cut them up and use it in my chicken alfredo. Chicken cutlets were always the one meal my whole family enjoyed.

First, don't forget to put snacks out. Not too many because you don't want everyone to be too full to enjoy your cooking!

First I trim all the fatty/ugly parts of the chicken. Even though I buy thinly sliced breasts I always pound out my cutlets so that they are really thin. I do not like thick cutlets. I put them in a ziploc bag and pound away. This is a great stress reliever too!

I then proceed to get my ingredients ready. I have a bowl of flour, a bowl of egg mixture and a container of bread crumbs.

You will need the same spices I used for my spaghetti sauce.

Egg mixture:
I use about 8 eggs.
Add parsley for color
half a teaspoon of garlic powder
half a teaspoon of garlic salt
half a teaspoon of onion salt
half a teaspoon of onion powder
a teaspoon of minced garlic (you can use more than this, I usually do)
half a teaspoon of pepper
not even a half a teaspoon of salt
I use an egg beater to blend it all up

Breadcrumb mixture:
I use a whole container of Italian style breadcrumbs sometimes more depending on how much chicken you are using. You can also use less if you are doing less chicken.
add all of the same ingredients you added to the egg mixture and mix well

Line up your bowls for easy dipping. Make sure you have a clean plate to put the breaded cutlets on.

First dip the chicken in flour, coat well.

Then dip it in the egg mixture

Dip it in breadcrumb mixture. Make sure you coat it well.

Heat your frying pan. Remember, hot pan, cold oil. I use an electric frying pan. Be generous with the olive oil. You want the oil to come up over the sides of the chicken so that they cook evenly.
I cook them on pretty high. You want them to brown but not too brown. I am using this batch for chicken cutlet parmigiana so I do not want them over cooked but they need to be crispy so that they are not soggy. You can usually tell they are ready to be flipped over when you see the edges turning brown.

After the cutlets are cooked, I let them cool a little. Spray a cookie sheet or a pan with Pam. Place cutlets on the cookie sheet. Add sauce to the top (use the recipe from Sunday dinner part 1) and add some mozzarella. Cook at 350 degrees for about 20-25 minutes or until cheese is lightly brown. Make sure you are boiling water for your pasta at this time. I love the new vegetable pasta. Serve with salad and garlic bread.