Chicken Cutlets

Swim team has started, so we are now running out every weeknight to either soccer practice or swim practice, so we have about a 20-30 minute window for dinner. Luckily, most nights, my husband picks my son up after work and brings him home, so I have the opportunity to have dinner ready when they walk in the door.

My son really likes chicken tenders and cutlets, and they end up being a meal he can eat quickly and be ready to play about 1/2 hour after dinner. Filling, but not too heavy. The chicken looks big, but it is a very thin cutlet, so it is about 2 1/2 oz of meat. With a side of kale chips, this was just the right about of food.

Chicken Cutlets

adapted from Schnitzel Sandwiches from Food Network Magazine

1/2 cup matzoh cake meal
Kosher salt and freshly ground pepper
1 egg (from Farmer Kim)
1/4 cup almond milk
1 cups whole wheat seasoned breadcrumbs
1 teaspoon sesame seeds
1 lb thin-sliced chicken breasts (locally raised)
3 Tbsp olive oil
1 tablespoon margarine (or butter)

Directions

Line a baking sheet with parchment paper.

Set up 3 shallow bowls in a line:

Matzoh cake meal, salt and pepper
Egg whisked in the almond milk
Breadcrumbs and sesame seeds

For each cutlet: Dredge it in the flour and shake off any excess. Dip it in the egg mixture, then in the breadcrumb mixture, pressing to coat both sides. Arrange in a single layer on the baking sheet.

Refrigerate, uncovered, for 1 hour.

Heat the olive oil and margarine in a large cast iron or non-stick skillet over medium-high heat. Working in batches, fry the cutlets until golden brown and crisp, about 3 minutes per side.