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      In the Kitchen with Sandra: I miss my cutlets

       
      By
      Nov. 15, 2012

      The cutlet is a staple in most Italian kitchens. I have fond memories of walking into my grandmother’s kitchen, smelling that great freshly fried cutlet aroma and stealing a piece when she wasn’t looking! Oh how I enjoyed them!

      Now there is dilemma and it begins with the letter “C”. Cholesterol! Many people are told to stay away from fried foods, so here is a great recipe that will still let you enjoy some form of a cutlet on any given day and leave the “real” one for special occasions.

      This recipe has an oriental flare to it, but you may also substitute the honey garlic sauce for a barbeque sauce. Enjoy!

      Breaded Chicken Cutlets

      INGREDIENTS
      2 medium sized chicken breasts, cut in half lengthwise
      1/3 cup honey garlic sauce
      3/4 cup seasoned breadcrumbs
      1 tbsp. olive oil
      1 lemon cut in wedges

      Preheat oven to 350F. Prepare a baking dish lined with parchment paper and set aside. Place the honey garlic sauce in a large bowl and thoroughly drench the chicken breasts in it. Place the breadcrumbs on a flat plate and coat each chicken breast. Then place them on the baking dish side by side. Drizzle with the olive oil and bake for about 20 minutes. Plate and garnish with a wedge of lemon. Serve while hot.

      Instead of mashed potatoes as a side dish, I opted for mashed turnips. It gave the dish an extra exotic flare!

      I welcome all comments and suggestions at santart@hotmail.com.

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