Chicken cutlets and mashed potatoes
-
Chicken cutlets and mashed potatoes, just like my Italian grandma used to make. Side of sourdough because I had it.
Per person, $2.30
just like my Italian grandma used to make
So, like some herbs and breadcrumbs lightly fried in olive oil? Do you do the flour and eggs too? I’m guessing you do because it looks super even, perfectly browned, delicious.
-
just like my Italian grandma used to make
So, like some herbs and breadcrumbs lightly fried in olive oil? Do you do the flour and eggs too? I’m guessing you do because it looks super even, perfectly browned, delicious.
Commercial “garlic and herb breadcrumbs” from the blue can. I haven’t made my own because then this wouldn’t be the same as Grandma made.
No flour coat. Egg, one tablespoon of water, salt pepper. Mix it all up and coat the thin chicken and then toss it in the breadcrumbs. Fry one side in olive oil, flip, fry, rest on paper towels.
Homemade meat tenderizer.
-
Chicken cutlets and mashed potatoes, just like my Italian grandma used to make. Side of sourdough because I had it.
Per person, $2.30
Was your grandmother allergic to vegetables?
-
Chicken cutlets and mashed potatoes, just like my Italian grandma used to make. Side of sourdough because I had it.
Per person, $2.30
Do you have a recipe you’d be willing to share?
-
Was your grandmother allergic to vegetables?
That would be Grandpa’s doing. He had some serious issues with flavor and variety that tied her hands.
By the time he died she wasn’t capable of cooking anymore so she never got to have fun in the kitchen. But at least he was dead.
-
Do you have a recipe you’d be willing to share?
See my reply to Bonus for more details. But basically it’s pound chicken breast flat, egg wash, dredge through seasoned bread crumbs, fry in olive oil.
-
Commercial “garlic and herb breadcrumbs” from the blue can. I haven’t made my own because then this wouldn’t be the same as Grandma made.
No flour coat. Egg, one tablespoon of water, salt pepper. Mix it all up and coat the thin chicken and then toss it in the breadcrumbs. Fry one side in olive oil, flip, fry, rest on paper towels.
Homemade meat tenderizer.
-
That would be Grandpa’s doing. He had some serious issues with flavor and variety that tied her hands.
By the time he died she wasn’t capable of cooking anymore so she never got to have fun in the kitchen. But at least he was dead.
That sucks!
-
Brilliant. I’m feeling motivated to play around with this idea myself now. Thanks for taking the time to write this up!
It’s a very easy meal. I hardly ever buy chicken breast so I rarely make this. But after buying a whole chicken for $1.60 a pound I had to figure out something and this came to mind.
-
It’s a very easy meal. I hardly ever buy chicken breast so I rarely make this. But after buying a whole chicken for $1.60 a pound I had to figure out something and this came to mind.
Yes, and I have made extra in the past, wrapped them in a little parchment paper, and frozen them. You can pop these or chicken or eggplant parmesan or even a frozen sausage under your broiler for 15 minutes or so and they’re excellent. Perfect use of that cut of meat.
