This meal is so easy, I almost feel silly posting it. But, if you need something where you don’t need to run our to the grocery store, this is a great go-to. Here’s the meal: Chicken Cutlets with Lemon and Garlic Parmesan Pasta. This is what’s in my kitchen when I’m all out of ideas. The good news, it may be stupidly easy, but it’s also delicious.
Total: 15 Minutes
Chicken Breasts, Trimmed and Pounded with a Meat Tenderizer or Rolling Pin
Flour, Small plate full
Milk, Small bowl full
Breadcrumbs, Small plate full (I prefer Italian)
Olive Oil, enough to coat pan
Pound your chicken until it is tender. Set up an assembly line of flour, milk and bread crumbs. Dredge your chicken in flour, dip your chicken in milk and coat your chicken with bread crumbs. Coat a large skillet with olive oil. Cook your Chicken on both sides for several minutes until done. Chicken should be a golden brown. Top with garlic salt. Cut a lemon in half and squeeze one half of the lemon on your chicken. Cut the other half of your lemon in slices and place it on top of your chicken.
Pasta Side Dish:
Total Time: 10 Minutes
2-3 Garlic Cloves, Minced
In a small pot, boil your pasta for several minutes. When pasta is done, drain, return pot to burner on medium low. Coat the pot with olive oil and cook your minced garlic over medium-low heat for 2 minutes. Dump your pasta in. Coat with parmesan and toss. Add some cooked peas if you like. You may want to add some garlic salt, too!