Talk about fast and simple. Chicken cutlets are a go-to meal when it’s been a long day at the office and I don’t feel like getting creative in the kitchen. They are also a great vehicle for other flavors. You can make whatever side dish your little heart desires and it’ll pair well. My mom used to make chicken cutlets with rice pilaf, mashed potatoes, asparagus with hollandaise sauce, and all sorts of other things. The trick is in the breading. Give it the right amount of salt and pepper and you’re golden. This time around I made it with roasted brussel sprouts that I sprinkled with Parmesan cheese.
By the way, this is a great dish when you’re making it for one. Sometimes its hard to portion out dishes for a small group of people, but with chicken cutlets, it’s easy to take just one chicken breast, hit it with some flavor and be on your way! Enjoy.
Ingredients:
Chicken:
- 2 boneless skinless chicken breasts
- 2/3 cup of dried bread crumbs
- 1/3 cup of Parmesan cheese
- 1 teaspoon of paprika
- salt & pepper
- 1 egg, beaten
- 4 tablespoons of olive oil
Brussels sprouts:
- as many Brussels sprouts as you want
- olive oil
- salt & pepper
- Parmesan cheese
- red pepper flakes
Directions:
Chicken:
- Rinse the chicken breasts and dry thoroughly with a paper towel (make sure to wash your hands!)
- Using a mallet, pound the chicken breasts so that they are even in thickness
- In a bowl, combine breadcrumbs, Parmesan cheese, paprika, and a dash of salt and pepper
- Coat the chicken breasts in the egg and then the breadcrumb mix
- Let sit in the refrigerator for about 10 minutes
- While the chicken is sitting, heat the olive oil in a pan on medium high heat. The olive oil needs to be HOT so that when the chicken hits it sizzles.
- When the olive oil is ready to go, take the chicken out and place in the pot
- Let brown on both sides (usually about 4 minutes each side but keep an eye)
- Take chicken out (check to make sure cooked through) and place on a plate with a paper towel to absorb the access olive oil
Brussels sprouts: (start this process before the chicken cutlets)
- Put the broiler on in your oven
- Cut the Brussels sprouts in either quarters or halves
- Spread them on a cookie sheet and add olive oil, salt, pepper, and red pepper flakes
- Put in the oven until golden
- Sprinkle with Parmesan cheese and serve
Enjoy!
Heaven on a Plate 