Growing up in a half-Italian household, my grandmother (Nonna) would always make chicken cutlets for me and my cousins. We would eat these like candy. My Nonna made her cutlets by lightly frying them with a little bit of flour. They aren’t breaded heavily, which is what makes this recipe so delicious because you can still get all the flavor from the chicken. My mom helped me out with this recipe since it was my first time making it. We paired the chicken with my Nonna’s famous parsley potatoes- a staple in our diet since birth. For as long as I can remember, I have had these potatoes at every holiday meal at my grandmother’s house. Actually, just with every meal. They are light and flavorful and super easy to make.
Recently, I have really gotten into brussel sprouts. Now I know that brussel sprouts have had a bad rep, but I really don’t see why. If you like broccoli, then you’d absolutely love brussel sprouts! Ok, so that wasn’t so convincing, but you really need to prepare them the right way. My grandmother and mom prepare them with a little bit of olive oil and garlic and they are so delicious. Keeping it simple is often the best way to go. And if brussel sprouts still aren’t for you, then more for me! Just kidding
- 8 skinless and boneless chicken breast halves
- all-purpose flour (to coat the chicken breasts)
- salt and pepper to season
- small dish of 2% milk (any grade milk will do though)
- 2 tablespoons butter
- lime juice
In a medium dish, pour in a generous amount of flour and season with salt and pepper. In another dish, pour in the milk.
Dredge the chicken first though the milk, coating on both sides and then covering it in the flour mixture.
Turn on a burner on the stove to medium heat and melt the butter.
Cook each chicken breast for 5 minutes on each side and then flip. Watch them! They cook fast!
Once the cutlets turn golden brown, squirt with lime juice.
- 12-15 brussel sprouts
- olive oil
- 2 cloves garlic
Heat up a pan on medium heat and add garlic. Make sure to watch the garlic so it doesn’t burn.
Add the brussel sprouts to the pan and add olive oil.
Cook for 5 minutes until tender. Some of the layers might come off when cooking.
- 6 russet potatoes
- salt and pepper
- olive oil
- apple cider vinegar
- any type of herbs (I used parsley and basil leaves)
Boil the potatoes in a pot of water and peel back the skin when soft. Once the potatoes are peeled, chop up into chunks.
In a medium bowl, add olive oil, vinegar, salt and pepper and herbs. Mix well.
Dinner is served! See? Wasn’t that easy 😉 We had a few asparagus vinaigrette left over from the night before so we added them in