It is hot hot hot! So dinner times are rough. Not to mention school is starting to kickoff and families need some tips! So, I have created some cook once and then rewarm for dinner another night…in a new sassy way!
Thank goodness for my super cooking partner in crime, Mandy (aka Gourmet Mom On the Go). While on vacation together last month she made this incredible chicken Parmesan and chicken cutlets!! It was a dinner renaissance for me! So, get prepared for yumminess to the max. (sorry for the latent 80′s reference)
Mandy’s Chicken Parm
4 thin cut chicken breasts
1 jar ,marinara sauce
2 cups milk
1 cup egg beaters
1 cup all purpose flour
2 cups Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 cup olive oil
3 cups mozzarella grated
Place 2 breast cutlets on a plastic cutting board. Using a sharp knife prick holes in the chicken breast. Place cutlets in a plastic ziplock bag and pound till at least 1/4 inch thin. Remove from plastic and cut in 1/2. Pour milk and egg beaters into separate shallow bowls or pie tin works great! Now place flour and bread crumbs in separate shallow pie pans. Add Parmesan cheese to bread crumbs and toss.
To make cutlets: preheat a large skillet with 1 inch of olive oil in the bottom of the pan. Begin heating on medium heat. Dip chicken cutlet in milk, dredge in flour ( shake off excess), dip in egg beaters and dredge in bread crumbs. Place cutlets into hot oil and cook till browned on both sides. Remove from oil and drain on cooling rack.
To make the Parmesan: In a 9×13 casserole pan pour 1/3 of spaghetti sauce on the bottom of pan and spread to coat. Add cutlets to cover bottom. Top with more sauce and mozzarella cheese. Bake for 30 minutes at 350 degrees. Serve with buttered pasta and a fresh green salad.
Hint: make a double batch of cutlets and store them in Ziplock freezer bags in the freezer for a quick meal option.
Caprese Chicken Salad
1 bag of mixed field greens
1 head of romaine lettuce, chopped
1 cup cherry tomatoes sliced
1 cup yellow cherry tomatoes, sliced
Fresh mozzarella, cut into cubes or buy pearl version
Leftover breaded chicken cutlets
1/2 cup balsamic vinaigrette
Slice chicken into thin slices and set aside.
In a large salad bowl combine the greens, romaine, tomatoes, mozzarella. Toss with vinaigrette and place sliced chicken on top. Serve with crunchy French bread.
Easy Balsamic Viniagrette
1 package of dried Italian dressing mix
1/4 cup Balsamic vinegar
3/4 cup olive oil
Whisk together and serve! Works great as a marinade as well.