Figuring out what to make for dinner was easy because all I had were some vegetables and chicken cutlets in the fridge and a fair portion of fresh herbs. The evening before, I had hosted a small dinner party and had the herbs and some crushed hazelnuts left over, so I set them out as well. I thought breading the cutlets using the hazelnuts was an interesting idea so decided to try it. Here's the recipe:
ON THE CUTTING BOARD:
Chicken cutlets, half a lemon, fresh thyme, fresh parsley, garlic, crushed hazelnuts (about a third of a cup), plain bread crumbs, organic whole milk, hot paprika, chili powder, kosher salt.
STEP ONE:
Whisk one egg into 3/4 cup of milk in a medium bowl. Mix 1/2 tsp. hot paprika, 1 tsp. chili powder, about six springs of thyme leaves, 1/4 tsp. salt and 1 tsp. garlic powder* into 1 cup of plain bread crumbs and the crushed hazelnuts.
STEP TWO:
Immerse the chicken in the egg mixture and then dredge in the bread crumbs. Set aside until you prepare all the cutlets.
STEP THREE:
Heat 3T. of olive oil in a pan (I love my cast iron pan!).
When the oil is very hot, place as many cutlets as can fit without touching into the pan. They should immediately sizzle when they touch the oil.
Shallow fry the cutlets for 3 minutes on each side. They should be golden brown. Drain on paper towels and keep in a warm oven while you fry the rest.
STEP FOUR:
STEP FOUR:
Arrange on a plate, garnish with lemon slices and parsley and serve (I served with roasted brussels sprouts and an avocado and tomato salad).
* I decided to use garlic powder instead of fresh garlic.
ALLA VOSTRA SALUTE!
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