UPDATE – March 11, 2009 7:42 pm
Chicken Cutlets, Fried Zucchini, Roasted potatoes & Corn
Dinner tonight was FANTASTIC!! Definitely a repeat. Nick says I should make this and garlic fettuccine alfredo every week. I cleaned my plate and so did Nick. He even had seconds. Only one piece of chicken and some zucchini to take for lunch tomorrow. Wow! I’m so happy. I love a good meal. I don’t know what else to say about this one other than it was a huge success. The chicken had the perfect amount of breading and had a great flavor. The zucchini was very flavorful and so were the potatoes. I ran to the store today and picked up some corn as I needed to grab my fish for Friday’s meal.
Nicks thoughts on the meal:
This meal needs to become part of our weekly repertoire. I say home run all the time but this one is a grand slam. The cutlets were browned to perfection. I enjoyed the zucchini and potatoes. I was pleasantly surprised by the corn. (frozen – Birds Eye Buttered Corn) I’m really looking forward to my leftover lunch tomorrow.
Hmmm maybe I’ll win the Word Series. Check out the photos below and stay tuned for what I’m cooking Friday. We’re off to Delorenzo’s pizza tomorrow. Nick likes me to take cooking breaks, plus it’s our 6 month wedding anniversary. Boy does time fly.
What’s for dinner tonight? I’m making one of Nick’s favorite meals of all time… chicken cutlet’s. Nick’s sister Renee gave me the recipe she uses, but there aren’t exact measurements of anything, so wish we luck. I will let you know how it turns out. In addition to the chicken cutlet’s, I will also be making fried zucchini and roasted potatoes.
Wash the chicken thoroughly. Combine one egg and a little milk to a bowl. In a separate bowl combine seasoned bread crumbs, dried parsley, oregano, basil and grated Parmesan cheese. I purchased cutlets already that do not need to be pounded thin. Dip each cutlet into the egg/milk mixture, then into the dried mixture and place into a sizzling pan of Canola oil. Cook chicken thoroughly approximately 8-10 minutes.
Wash and cut zucchini (green squash) into slices, dip into panko bread crumbs and place into a pan of sizzling canola oil. Cook until slightly brown.
I’ve made these before and they are spectacular.
Just finished planning my meals for the next two weeks and made my grocery list. Lots of great meals coming up in the next 2 weeks so stay tuned. Don’t forget to check back later tonight to see how dinner turned out.