Chicken Cutlets

IMG_5492I love dinners that I can just throw together.  It makes it so easy on nights when I either don’t have a lot of time to spend in the kitchen or have things I would rather be doing.  Tonight was one of those nights, so I decided to make chicken cutlets and broccoli with noodles.  Let’s start with the chicken cutlets.                                    IMG_5498                                                                                                                                                                                                        I’mI’m I’m tryng to use up everything in my freezer and I found a package that had two chicken breasts in it, so that’s the base for our meal tonight.  Keeping in mind that I want enough for me and Jack for dinner, plus some leftovers for our lunches, I needed to make the chicken stretch a little, so we’re having chicken cutlets.  They’re easy to make and are tasty, too!

IMG_5501Start with two chicken breasts and trim off any fat that is on them.  Cut each chicken breast into four or five pieces.  Pound each one flat until about 1/2″ – 3/4″ thick.  I have a meat tenderizer/pounder, but you can use anything that’s somewhat heavy.

Begin heating a large skillet with a small amount of oil in it.  While it’s heating, combine about 1-1/2 cups of cracker crumbs, bread crumbs, or Panko with 1 Tablespoon Mrs. Dash’s herb and IMG_5504garlic seasoning, or any kind of seasoning you like.  Mix well.  Put the crumbs on a plate.  Dip each piece of chicken in the crumbs and coat well.  Place the chicken in the heated skillet and cook for about 4-5 minutes on each side, until golden brown.  This cooks quickly since it’s thin.  Remove from heat and add salt (if desired) and ground pepper.  Serve and enjoy!

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