Take Back the Kitchen with Breaded Chicken Cutlets

So many of us are dependent on the ever present chicken nuggets sold in every supermarket and fast food establishment if we want our kids to eat. We can take back the chicken! Try this healthier version of a chicken nugget and within a few tries, maybe even one, your child will be a convert!
Breaded Chicken Cutlets
4 chicken breasts, pounded until they are about 1/2″ thick
1 egg (or 2 TBS agave syrup-I’ll explain later)
1 1/2-2 cups whole wheat bread bread crumbs
2 TBS olive oil or canola oil
2 TBS Parmesan cheese (optional)
In one wide, shallow bowl, beat the egg and set aside.
In another shallow bowl, place the bread crumbs mixed with cheese if you are using cheese
On a cutting board, lay out all the pounded chicken breasts
Line a large plate with wax paper to place breaded chicken on. You may want to store in the fridge if you plan to make later.
Dip cutlets in egg or brush with agave syrup with a spoon or a rubber brush. Then coat cutlets in bread crumbs on both sides and lay on wax paper lined plate. If you are not cooking immediately cover breaded cutlets and place in fridge.
When ready to cook:
Preheat oven at 350 degrees. Heat up a large oven proof skillet over a medium flame on the stove. When the pan is hot, add the oil. When a breadcrumb is thrown into the pan and starts to sizzle, the oil is hot enough. Place the cutlets in the oil and let them brown for 2-3 minutes and then flip over. Cook for another 2-3 minutes on the other side and then place the oven proof skillet in the oven for 15 minutes or until it is cooked through.
alma072V4WEB-1.jpgAlma Schneider, LCSW, is founder of Take Back the Kitchen. Like TBK, this blog is dedicated to helping people recognize and overcome the common and unique obstacles to being everything they hope to be in the kitchen. She is a featured Kitchen Coach Expert on http://www.realsavvymoms.com and healthy food sponsor for BabyLovesdisco.com. Alma is also a frequent recipe contributor to www.suzysaid.com. Alma is a native New Yorker, transplanted to the suburbs, where she lives with her husband and four children. She is also the founder and President of Parents Who Rock, a non-profit organization which raises money for charity through concerts performed by parents seeking to reconnect with their musical pasts.

Take Back the Kitchen: Chinese Food from Scratch

Why order in from a Chinese restaurant when you can make great Chinese food from home? If you are one of those people who think Asian food is intimidating, just browse through some Asian cookbooks. You will see that the ingredients start repeating themselves. Before you know it, your pantry will be filled with a finite number of ingredients that will allow you to whip up a dish as tasty as this one without having to leave the house. Enjoy!
Cold Sesame Peanut Noodles:
3 TBS soy sauce
2 TBS rice vinegar or white wine vinegar
1/2 tsp dried hot red pepper flakes
4 TBS packed brown sugar
1/2 cup creamy peanut butter
1 TBS sesame oil
1 tsp grated fresh ginger
1/2 cup chicken or vegetable broth
3/4-1 lb linguine or lo mein noodles
chopped scallions and chopped , peeled cucumber for garnish
In a med. sized saucepan, combine all ingredients up to and including the chicken broth. Cook on medium heat, stirring until it is thickened and smooth. Let cool.
Cook noodles, drain and rinse in cold water. Transfer noodles to a big bowl and toss with the sauce. Serve at room temp. and garnish with the scallions and cukes.
IMPORTANT NOTE! If you make the sauce beforehand, DO NOT toss with the noodles until you are ready to serve. If they sit for a while already mixed, the noodles will soak up all the sauce and it will get dried out. You can make the pasta before and the sauce before but just keep them in separate bowls. You can prep the garnish before also and leave it in the fridge in a small covered bowl or tupperware. Enjoy!