I am making great strides in getting Jackson excited about dinner again and this was by far the biggest meal he has eaten in awhile. I don't know what it is, but he loves my chicken cutlets (so does his Daddy). I don't do anything that amazing to them, but I have learned some tricks which is why I am even posting this.
3 CHEESE CHICKEN PARM
6 thin cut chicken breasts
2 tsp Dijon mustard
2 cups Parmesan Bread Crumbs
1/2 cup flour
EVOO--I use about 1/2 cup total for 2 batches of chicken
Cheese to melt ** I used sliced provolone, shredded Mozzarella, Parmigiana Reginano
I use a plate for the flour, and 2 wide shallow bowls for the eggs and the breadcrumbs
- Whisk the eggs and Dijon mustard together
- dust the chicken with the flour
- dip into the egg mixture
- cover with breadcrumbs
- repeat with the other pieces of chicken
- Heat the oil in a large non-stick skillet until hot
- lay the chicken in the pan
- cook for 4 minutes on each side or until golden brown
- After all the chicken is fried lay them into a baking dish
- Cover with sauce and cheese ** For this particular parm I used the 3 cheese I used because I didn't have enough Mozz. to give good cheese coverage so I just used what I had and I have to say it was quite tasty
- Broil Until it becomes bubbly (about 5 minutes)
Take fresh broccoli florets and saute them in a hot non-stick pan with 1 tbsp oil for about 3 minutes. Sprinkle with garlic powder, salt and pepper. Then add 1/2 cup water and cover with lid for about 5 minutes until tender. I also served whole wheat Barilla Spaghetti which I have to say is really very good for Whole Wheat. WW pasta has come a VERY long way and this is my personal favorite.
While this is a pretty standard recipe it is really easy and who doesn't like anything with Cheese on it. I almost didn't post it because I figure it isn't flashy and kind of boring but then I thought Hey, maybe some of my friends don't know how to parm! And since I don't know how much I will be cooking over the 4th of July weekend I figured I would at least have a post for today.
Speaking of the 4th I am making a great Green Salad that has a great dressing and interesting twist, a really tasty and easy corn salad, and who know what else.......so check back
Have a happy & safe holiday