Tuesday, November 9, 2010

Baked Chicken Cutlets

Serves 4

Preheat oven to 350 F.

4 chicken breasts, skinned and boned

Mix together:
½ C plain bread crumbs
¼ C flour
1 tsp parsley
½ tsp Beau Monde
½ tsp garlic powder
¼ tsp black pepper

Remove any excess fat, bones or skin from chicken breast. Mix all dry ingredients together in a bowl. Dip each piece of chicken in mixture, making sure all surfaces are completely coated.

2 TLBS peanut (or cooking) oil
(enough to cover surface of skillet)
2 pats of butter (optional)

In a large, oven-proof skillet, melt butter with oil on stove top. Place coated chicken pieces in pan. Sauté on medium-high heat for 5 minutes on each side or until browned on each side. Remove skillet from heat using potholders. Place skillet with chicken in preheated oven, uncovered, for 20 minutes. Serve immediately.

SERVING SUGGESTIONS: Serve with *Basmati Rice mixed with Canadian Wild Rice, green beans topped with slivered almonds, and a tossed salad. This also goes well with boiled egg noodles, in place of rice. Chilled Pinot Grigio is a lovely compliment to this dish.

*Basmati Rice is sold in bulk at Whole Foods. I highly recommend buying it in bulk. I was very disappointed by the local grocery store chains that sell it prepackaged – it had no flavor whatsoever.

©Wilma Carolyn Johnson Short

FOODNOTES: Many years ago, I seemed to have known a number of gourmet cooks. My friend Pat invited me over for dinner one evening way back in the late 70s. Little did I think an attorney would have the time or desire to prepare such an extravagant meal. But there it was: A huge pile of baked chicken fillets that were crispy, tender, and a delight to eat. I ask Pat how she did this. Briefly, she explained that she sautéed the cutlets on each side, then baked them in the oven, which must have given them their puffiness. I have been making and sharing this dish ever since.

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