Chicken Cutlets With Roasted Broccoli

My daughter Addison is two years old and hasn’t tried a new food (with the exception of donuts) since she was a baby. Recently I started telling her that we were going to have a special family dinner and we discussed the menu daily – chicken cutlets, roasted broccoli and brown rice. —

Chicken cutlets were my favorite thing to eat as a child and throughout my life they have always been one of my signature dishes. Although they are a bit high maintenance to make they are definitely worth the extra work especially when compared with the frozen “chicken” cutlets that are offered today. Even the companies that profess that they are 100% natural fall short compared to the real thing. Anyway, the family dinner was a success and Addy tried and liked all the food – yes! The only problem now is that when I say we are having a family dinner, she insists on having the same exact menu…back to the drawing board.

Ingredients

Broccoli

Olive oil

Salt and Pepper

Eggs

Splash of milk

Italian flavored bread crumbs

Boneless, skinless, thin sliced chicken cutlets

Canola oil

Directions

Preheat oven to 400 degrees and chop broccoli into bite-size pieces and place on cooking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until slightly browned and crunchy.

Meanwhile, in a shallow bowl beat together the egg and milk. Pour a generous amount of breadcrumbs onto a large plate. Heat about 1/2 inch of canola oil in a large saute pan over medium high. Dip each cutlet first into the egg mixture then into the bread crumbs and place carefully into the hot oil. Cook for 5 to 7 minutes on each side until nicely browned then place on paper towels to draw out any access oil.

Serve with brown rice and enjoy!

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