I 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. 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!
Start 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 garlic 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!