Last Saturday, Eric and I had a very special treat: one of my most favorite friends from college came out from the big city to hang with us. Astrid is an amazing singer-songwriter, and Eric is helping lay the tracks (ooo, don't I sound so cool? Ha! I'll keep dreaming) for a record she wants to make. As is tradition, when Astrid comes to play music, I cook dinner! I decided to keep dinner easy, and something I knew how to make, so I relied on an old fave: breaded chicken cutlets. However, I swapped out the white flour for wheat, and the bread crumbs for wheat bread crumbs. Breaded chicken cutlets are super easy to make, as long as you have some room to spread out and create an assembly line. It's as simple as this: get boneless chicken cutlets (I cut them in half, horizontally, so they weren't so thick and would cook faster); wash said chicken; pat dry; in your first dish you put flour, the second dish, whisk 3 eggs, and the third, your bread crumbs. Coat the chicken in the flour, then in the egg (let the chicken drip off excess egg over container), then coat in the bread crumbs. I lay all the chicken out on a cookie sheet with wax paper. Turn oven on to 350. Get an oven safe pan ready. Get a frying pan; I use a non-stick pan, and coat with a thin layer of olive oil. When the pan is hot, put chicken in pan; when chicken is browned on both sides, move over to oven-pan and put in oven to keep hot. Continue until all the chicken is done! Let sit in the oven for a few minutes to ensure everything is cooked. I served this with greenbeans and rice pilaf. It was delicious, and such a pleasure to have a friend for dinner!

PS. Check out Real Simple's 10 Recipe Ideas for Chicken Cutlets.
PPS. Raw chicken is not photogenic!

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