The Midlife Woman » lunch

Crispy Oven Fried Chicken Cutlets

Kathleen — Tue, 02 Mar 2010 00:00:10 +0000

This is my favorite recipe for crispy oven fried chicken. I prefer using white meat to lower the fat content, however any chicken cut into pieces will do. For years I had been buying Italian style and plain bread crumbs. It’s no wonder the foodie community raves about these bread crumbs! My hubby, he really enjoyed and appreciated the chicken. And my son, well, he thought the cutlets were comparable to Popeyes!

Crisp & Spicy Chicken Cutlets

Ingredients

5 boneless chicken breasts
2-3 tablespoons Louisiana brand hot sauce
3 tablespoons of EVOO
1.5 cups panko crispy bread crumbs (plain)
1/2 teaspoon Cayenne pepper
salt and black pepper to taste
Cooking Spray

I fillet the chicken breasts, it’s easier than pounding them. Start at the small end, keeping the knife parallel and flat and cut through to the wide end. It’s just like filleting a fish. Rinse the chicken and drain them, don’t pat them dry. Put the chicken cutlets in a bowl and add the hot sauce. Mix them well to be sure the chicken is coated. Marinate for at least 30 minutes. Meanwhile preheat the oven to 400. Spray a rimmed baking sheet with cooking spray. Mix the panko crumbs and seasonings. Seasonings can be altered to suit your taste; Experiment with ranch seasoning mix or lemon pepper seasoning. Lightly brush chicken with olive oil. Firmly press cutlets one at a time into the crumb mix, turn and repeat to coat both sides. Place chicken on prepared baking sheet and cook for 25-30 minutes, until juice runs clear.

I should also mention, since the recipe yields 10 cutlets, these are great in a sandwich with some fresh lettuce and tomato.

Looking for more chicken recipes? Check out my chicken recipes at Are you hungry?

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Kathleen

Hey, there I'm Kathleen. My friends call me Kathy; to my kids I'm Momia. Life has afforded me many hats: Mom, wife, sister, friend, business owner... and most recently a midlife blogger. From college to marriage and babies, in the midst of business and wealthy boomers, midlife retrospection validates this extraordinary journey called life.

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Real Holiday Helpings from Bobby Flay

Kathleen — Tue, 24 Nov 2009 18:49:26 +0000

Family Features is one of my favorite places to visit. They always provide top notch articles that feature names we all know and love. This month they featured a household favorite combo – the world renowned Bobby Flay and Hellman’s.

“Chef Bobby Flay has teamed up with Hellmann’s(r) and Best Foods(r) Mayonnaise to help parents prepare a holiday meal of real, nutritious ingredients the whole family will love.”
Complement your holiday dinner with delicious sides that satisfy family and guests alike. Roasted New Potatoes with Blue Cheese Ranch Dressing and Green Onions are sure to please even the pickiest of palates. For an appetizing main dish even the kids will eat, try “Stuffing” Crusted Turkey Cutlets. I can tell you that these Turkey Cutlets are fabulous. Finish the meal with a simple, seasonal dessert like Oven Roasted Apple-Cranberry Crisp with Creamy Spiced Chantilly.
Lost when it comes to leftover ideas? Celebrate the day after the holiday by using your leftover turkey and traditional holiday sides to create a Turkey Cuban. For a simple twist on the classic day-after turkey sandwich, mix some mayonnaise with leftover cranberry relish to create a creamy cranberry sandwich spread.

Turkey Cuban

Serves: 2
1/4    cup Dijonnaise
2    tablespoons leftover cranberry relish
Salt and freshly ground black pepper
4    slices good quality Italian bread
8    slices thinly sliced Swiss cheese
4    slices thinly sliced deli ham
6    slices leftover sliced turkey, white or dark meat or a combination
8    dill pickle slices
4    tablespoons Hellmann’s(r) or Best Foods(r) Real Mayonnaise

Whisk together the Dijonnaise and cranberry relish in a small bowl and season with salt and pepper.
Put the bread on a flat surface and spread each slice with some of the Dijonnaise mixture. Top 2 of the slices of bread with 1 slice of the cheese, ham, turkey another slice of cheese and pickles (in that order). Place the remaining bread on top, mayonnaise side down. Heat a hot skillet over medium heat or a panini press. Wrap a brick in heavy duty aluminum foil (if not using a panini press).
Spread 1 tablespoon of the mayonnaise on the top of each sandwich and place in the skillet if using or in a panini press, mayonnaise-side down. Place the brick on top of the sandwiches and cook until the bottom is golden brown, about 2 minutes. Remove the brick, spread the top of the sandwiches with the remaining mayonnaise, turn over, place the brick back on top and cook until the bottom is golden brown and the cheese has melted, about 2 minutes longer. Cut in half and serve warm.
With real, simple ingredients including eggs, oil and vinegar, Hellmann’s(r) or Best Foods(r) Real Mayonnaise is a great complement to any post-holiday sandwich.

Roasted New Potatoes with Blue Cheese Ranch Dressing and Green Onions

Roasted New Potatoes

Serves: 4
2    pounds new red or yellow potatoes, halved
Canola oil
Kosher salt and freshly ground black pepper
3/4    cup buttermilk
1/4    cup Hellmann’s(r) or Best Foods(r) Real Mayonnaise
2    cloves finely chopped fresh garlic
2    teaspoons Dijon mustard
1/4    pound crumbled blue cheese
4    green onions, thinly sliced

Preheat oven to 375°F. Toss potatoes on a baking sheet with the oil and season with salt and pepper. Roast in the oven until golden brown and tender, about 25 minutes. Transfer potatoes to a platter. Whisk together the buttermilk, mayonnaise, mustard and garlic in a bowl and season with salt and pepper. Fold in the blue cheese and green onions. Spoon the sauce over the potatoes and serve.

Oven Roasted Apple-Cranberry Crisp

Oven Roasted Apple-Cranberry Crisp with Creamy Spiced Chantilly

Serves: 6
1/2    cup very cold heavy cream
3    tablespoons light brown sugar
1/4    cup Hellmann’s(r) or Best Foods(r) Real Mayonnaise
1/2    teaspoon ground cinnamon
1    cup plain granola
5    granny smith apples, cored and cut into eighths (about 2-1/2 pounds)
1    cup fresh or frozen, thawed cranberries
1/2    cup granulated sugar

Combine the cream and brown sugar in a bowl and whip to soft peaks with a large whisk or hand-held mixer. Whisk together the mayonnaise and cinnamon in a medium bowl and fold in the whipped cream until combined.
Preheat oven to 375°F. Combine the apples and granulated sugar in a medium baking dish and roast until slightly soft, about 15 minutes. Stir in the cranberries and cook until the apples are very soft and golden brown and the cranberries have popped and released their juices, about 15 minutes longer.
Divide the fruit into 4 bowls or goblets and sprinkle with the granola. Top each with a large dollop of the spiced chantilly mayonnaise.
Substitution: This recipe is also great when substituting 5 peaches for the apples and 1 pint of fresh raspberries for the cranberries.

“Stuffing” Crusted Turkey Cutlets

Stuffing Crusted Turkey Cutlets

Serves: 4
2    cups panko breadcrumbs or regular dried bread crumbs
3    tablespoons finely chopped fresh flat leaf parsley
Salt and freshly ground black pepper
1/4    cup Hellmann’s(r) or Best Foods(r) Real Mayonnaise
2    tablespoons Dijon mustard
1    teaspoon poultry seasoning
4    turkey cutlets about 1/2-inch thick
1/4    cup canola oil, divided

Combine the panko and breadcrumbs on a large plate and season with salt and pepper.
Whisk together the Mayonnaise, Dijon and poultry seasoning in a small bowl and season with salt and pepper.
Season the turkey cutlets on both sides with salt and pepper. Brush one side of each cutlet with some of the Mayonnaise mixture and coat in the breadcrumbs.
Heat 2 tablespoons of the oil in a large nonstick sauté pan over high heat until the oil begins to shimmer. Place 2 cutlets in the pan, breading side down and cook until golden brown and a crust has formed, about 3 minutes. Flip the cutlets over and continue cooking until the bottom is golden brown and the cutlets are just cooked through, about 2 minutes longer.

Kathleen

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Mix It Up With Jenny – August 2008

Kathleen — Mon, 25 Aug 2008 06:31:39 +0000

How do you pack a school lunch that’s nutritious-and will still get eaten? As school starts up again, I’ll be facing that challenge every day. Like you, I’m always looking for ways to make lunch fun and healthy. I’ve come up with a few ways to pack some love and nutrition into the lunchbox this year:

* Cheese kabobs: cut mild cheese into bite-size cubes and skewer on a straw
* Dried fruit, or a homemade trail mix combo of dried fruit and nuts
* Baked crackers with portable portion of peanut butter
* Flavored milk, water or 100% juice
* Homemade cookies or bars
* A surprise note with a cheerful

Back to school means more demanding schedules for kids and parents, too. But it’s not hard to keep the cookie jar full of homemade treats for lunch or after school. And it’s fun to make them with your kids! To send them back to school with something sweet, check out more ideas for homemade goodies at VeryBestBaking.com

Confetti Bars
(Makes 2 dozen bars)

1 package (16.5 ounces) Nestlé Toll House Refrigerated Chocolate Chunk
Cookie Bar Dough
2 cups miniature marshmallows
1 1/2 cups (about 4 ounces) milk chocolate-covered pretzels broken into pieces
3 tablespoons rainbow sprinkles
1/4 cup Nestlé Toll House Semi-Sweet Chocolate Mini Morsels (optional)

PREHEAT oven to 350° F. Grease a 13 x 9-inch baking pan.

PLACE whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom.

BAKE for 11 to 13 minutes or until edges are golden brown. Sprinkle marshmallows over cookie; bake for an additional 1 to 2 minutes, or until marshmallows are puffed. Distribute pretzels, sprinkles and morsels over marshmallows; press down lightly. Cool completely in pan on wire rack. Cut into bars with wet knife.
Nutrition Information per bar: 140 calories, 50 calories from fat, 6 g total fat, 3 g saturated fat, 10 mg cholesterol, 115 mg sodium, 20 g carbohydrate, 1 g fiber, 11 g sugars, 1 g protein

Pudding Chip Cookies
(Makes 2 dozen cookies)

1 cup all-purpose flour
1 package (4 serving size) instant vanilla, butterscotch or chocolate pudding mix
1/2 cup (1 stick) butter, softened
1/2 cup packed brown sugar
1 teaspoon baking soda
1 large egg
1 large egg white
2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Mini Morsels

PREHEAT oven to 350° F.

COMBINE flour and pudding mix in small bowl. Beat butter in large mixing bowl on medium to high speed for 30 seconds. Beat in brown sugar and baking soda until well combined. Beat in egg and egg white. Gradually beat in flour mixture. Stir in morsels. Drop dough by rounded teaspoon 2 inches apart onto ungreased baking sheets.

BAKE for 10 to 12 minutes or until set. Cool on baking sheets 2 to 3 minutes; remove to wire racks to cool completely.
Nutrition Information per cookie: 160 calories, 70 calories from fat, 8 g total fat, 5 g saturated fat, 20 mg cholesterol, 150 mg sodium, 21 g carbohydrate, 1 g fiber, 15 g sugars, 1 g protein

Kathleen

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