Tag Archives: simple

Classic Breaded Chicken Cutlets

There’s nothing like simplicity in a time like this. Staple ingredients, basic recipes, and home cooking somehow taste so much better and flavorful than complicated and obscure meals sometimes. I can get a little too over-complicated sometimes when it comes to cook, and ESPECIALLY baking, so I am always working to reflect on what I’m doing: how many swaps did I implement this time? What was the measurement of this ingredient? How long should I bake or sear it for? How do I remedy too much salt? Too liquidy? These are some of the questions I am always asking myself when in the kitchen, but with classic recipes like chicken cutlets, the measurements and taste somehow always come out perfect.

I’m not diagnosed with celiac or gluten intolerance, but I just feel better when I don’t eat a whole ton of bread or gluten. Sure, I can take down a massive french toast, or a large hero sandwich from a deli, but 9 times out of 10 I feel like garbage afterwards, largely because of the bread. That’s not to say I don’t indulge, but I am mindful, and that’s why a lot of my cooking and baking is directed toward gluten-free. However, I will N E V E R say no or turn down a good chicken cutlet. Who doesn’t love a tender, juicy, crispy on the outside piece of delectable chicken?

If you’re a novice cook in your kitchen, this is THE recipe for you. It’s incredibly simple, with standard ingredients, and once you’ve mastered the chicken cutlet, you can ramp it up with chicken parm, chicken cutlet wraps, chicken cutlet salads, and even chicken pasta bakes! Let’s get started…

Here’s what you’ll need:

  • 4 boneless, skinless chicken breasts, rinsed and filleted
  • 3 large eggs
  • 2 cups breadcrumbs
  • 4-5 tbsp olive oil, and probably more to coat the pan
  • Cast iron skillet or deep frying pan
  • 3 dinner plates
    • one for the breadcrumbs
    • one for the breaded chicken
    • one for post fried chicken to sit on paper towel
  • Salt
  • Pepper

To start, get your “assembly line” together, meaning: arrange your plates and bowl for the egg-wash. You’ll have a plate (or I use a cutting board) of the filleted chicken breasts, bowl of egg wash (Just cracked and whisked eggs), plate of breadcrumbs, and extra plate to put the breaded chicken before you fry it.

  1. First, rinse and pat dry your chicken breasts. Lay flat on a cutting board and fillet them: you’ll place a hand on the chicken breast, take a slicing knife, and cut the chicken breast horizontally in half from one side to the other, this will make one chicken breast into two thin sliced breasts. Repeat for all pieces (if you have four large breasts, you’ll end up with eight!). Then, season with salt and pepper.
  2. Crack your eggs. Whisk them together and leave as is.
  3. Take your cast iron skillet or your deep frying pan and place onto the stove. Pour enough oil to coat the bottom of the pan, and add another two tbsp. You want enough oil in the pan so that there’s minimal splatter, and so the oil crackles/fries the chicken enough without sticking to the bottom of the pan.
  4. Begin to make the cutlets. Take a piece of chicken, dip into the egg, then into the breadcrumbs, coating both sides evenly. Place on plate and repeat until all chicken is breaded.
  5. Heat your skillet/pan on medium heat. You may need to play around with the heat so that the cutlets do not burn. Layer two or three pieces of chicken into the pan and let them fry for 3-4 minutes per side. Overcooking the chicken will burn the breading and will also dry out the chicken – our goal here is a golden crust with a juicy bite!
  6. Place the fried chicken cutlets on a plate with a paper towel to absorb the excess oil. Repeat this step until all the chicken is cooked.

I swear by this method, and it is pretty standard from what I understand, but I wanted to add this recipe here for anyone who is venturing into the cooking world, for anyone who has attempted cutlets but forgot how much oil or how to fillet a chicken. This recipe will become your backbone of cooking and will virtually take you anywhere when it comes to being in the kitchen. Have fun, stay safe, and happy frying!

Beef and Bean Chili

It’s March, and while it’s not necessarily Spring yet, it’s certainly starting to feel like it. I’ll also admit that I haven’t had my usual energy to do much cooking or prepping, so this week is about keeping things simple and delicious, and helping my husband not spend money on lunch everyday for the rest of the week. Nevertheless, chili is something that I have always loved making because you can virtually make anything into a chili. I have a traditional chili on the blog already, but decided to ramp this one up with black beans, garbanzo beans (chickpeas) and roasted corn, all ingredients easily found in Trader Joe’s. I must admit, I couldn’t stop “taste testing” this one as it simmered.

I’ll keep this blog post super simple and cut right to the ingredients and recipe directions, because mama’s tired and needs her sleep (after all, we only have 10 more days until bub is due and I’ll need as much sleep between now and then as possible!).

Ingredients:

  • 1 lb grass-fed ground beef
  • 1 28-oz can crushed tomatoes
  • 1/2 yellow onion, finely chopped
  • 1/2 can rinsed and drained garbanzo beans
  • 1/2 can rinsed and drained black beans
  • 1 cup Trader Joe’s frozen roasted corn
  • 2-3 tbsp Chili powder
  • 2 tbsp Paprika
  • 2 tbsp cumin
  • 2 tbsp garlic powder
  • Salt
  • Pepper
  • A shake of red pepper flakes

Directions:

  1. In a large pot (I love my Staub cocotte), add 1 tbsp of olive oil to the pot and turn the heat to medium. Add in chopped onions and saute until fragrant.
  2. Add in ground beef and brown until done. Add in can of crushed tomatoes, and seasonings (you’ll more than likely need more seasonings as the chili builds).
  3. Rinse and drain black beans and garbanzo beans, add them to the chili and stir to combine. Add in the cup of frozen corn and add a second round of seasonings (as desired, taste the chili first – when I did this I noticed it needed more smokey flavor so I added more chili powder).
  4. Turn heat to low/simmer and cook for another hour, stirring occasionally as to not burn the bottom.
  5. Serve with rice, potatoes, or quinoa!

Cinnamon Apple French Toast Bake

Ever have one of those moments where something comes to you in the middle of the night and you’re almost certain it’s going to work? That’s exactly how I felt when I thought of this French toast casserole, or bake. I have always loved french toast, but had a vision for making this into a bake and caramelize some of my favorite apples to go along with it.

I have fallen in love with apples all over again after I found these SweetTango apples from Whole Foods. They are super juicy, slightly tart, and the perfect amount of sweet. They resemble Gala apples pretty closely, but are not as sweet. As I caramelized them, they held up to the butter and brown sugar, and were very tender when they baked. I was quite pleased. What I also love about this particular French toast bake is that the ingredients are super simple.

Here’s what you’ll need: *edited as of May 17th 2020

  • 4 large eggs
    • I use Organic Valley for all my dairy products, and you can find out why by visiting their website here. They are one of the only farms I know that really lives up to their pasture-raised and organic mission and donate regularly to charities and causes.
  • 1 1/2 cup whole milk
  • 1 tbsp vanilla extract
  • 4 tbsp butter
  • 1/2 cup brown sugar or coconut sugar
  • 1 loaf Challah bread, cut into cubes
  • 2 apples, diced into smaller chunks
  • 1 tbsp maple syrup
  • Ground nutmeg*
  • Ground cloves*
  • Ground cinnamon*
    • *I actually used Primal Palate’s Apple Pie Spice for the apples as well as added a dash of it into the custard mixture.

Preheat the oven to 375* degrees. Begin with chopping and dicing the apples into smaller chunks. Take two tbsp of butter and melt into a large pan. Add the apples and toss/coat until all of the apples are coated with butter. Let sit and begin to soften on a medium heat. Add in spices and toss. Take 1/4 cup brown sugar (or coconut sugar) and add to the apples, this will help the apples brown and soften more. Lower the heat to simmer and set aside after 5 minutes. Be sure to check that the apples are not burning.

In the meantime, whisk the eggs and milk together, adding in the spices, vanilla, and maple syrup. You can let this sit as you cut the challah bread into smaller chunks. Using a baking pan or dish, assemble the diced brioche and pour the egg mixture into the challah, letting it soak up the egg and milk; make sure you coat all of the bread. Once the apples are done, layer the apples onto the bread and fill all open spaces with apples.

Take the remaining butter and brown sugar and whisk together (or by hand) to form a crumble. Sprinkle on top of the casserole as evenly as you can. Place the casserole in the oven and bake for 25-30 minutes or until there is no bubbling and all the egg has cooked and set. Serve with a dollop of creme fraiche or whipped cream and you’ve got a delicious brunch treat! NOMaste 🙂