Wednesday, December 10, 2014

What's for Dinner Wednesday:

Parmesan Crusted Chicken Cutlets with Toasted Pine Nuts

We LOVE this dish at our house.  We have made some major changes in the way we look at food and what we eat in our house, trying to focus on eating less processed and more whole foods.  Why wait for "New Year's Resolutions"?  And this has helped us bridge the transition between foods we loved  and foods we should love.


2 boneless, skinless chicken breasts
1 egg
2 TBS Mayo (real mayo - best if you can make it yourself but store bought will work)
seasonings - we like garlic powder and lemon pepper
1 C or more shredded Parmesan cheese (like shredded right off the wedge - bigger shreds work best)
Olive Oil
Pine Nuts


Using a sharp knife, press chicken down and slice in half to make flatter breasts pieces.  Like you would if you were butterflying breasts, except you will end up with two pieces for each chicken breast.

In a bowl big enough to dip chicken into, whisk egg, mayo and seasoning until completely combined.

Place shredded cheese in another bowl.

In large cast iron skillet add enough olive oil to cover the bottom of the pan and heat on high until oil shimmers and pan is hot.

It won't take long so begin to dip and coat your chicken.  First in the egg mixture, then in the shredded cheese.  A sparse coating of the cheese is all you will need.

Place coated chicken in hot pan and wait!   Turn pan down to medium heat - cast iron holds it's heat really well and can burn quickly if you don't watch it.  Don't flip it until it has browned and crisped, releasing itself from the pan - this will take a few minutes.  But don't go too far, you don't want blackened chicken.  Flip and brown/crisp the second side.

Be sure the chicken is cooked all the way through.  Remove from pan to a plate.

Add pine nuts to pan and allow to brown for a minute or so.

Remove all from pan and serve together all crispy and warm with a fresh salad or topped with marinara sauce and mozzarella for a great Chicken Parm!

*I have not tried baking it on parchment paper but I am hopeful that will work just as well!

{Quotes to Cook By}

“Don't eat anything your great-grandmother wouldn't recognize as food.” 
― Michael Pollan

“He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.” 
―  In Defense of Food: An Eater's Manifesto

“Eating's not a bad way to get to know a place.” 
― Michael PollanThe Omnivore's Dilemma: A Natural History of Four Meals

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