In college I lived with three lovely women for my junior and senior years. While I'd like to say that I was the chef of the house during those two years, the fact of the matter is that my roommate Kara cooked far more often and far more fancy dishes during that time period than I did. And the rest of our house loved her for it! Whether it was smoked baby back ribs, fish, bourbon chocolate pecan pie or cake, if Kara was in the kitchen, we, as her roommates, were bound to benefit from her efforts.
Six years later Kara is still an incredible cook, and fortunately for me she recently moved to Dallas from Philadelphia. This past February, Kara decided she wanted to cook me dinner for my birthday and I was certainly happy to give over the reigns of my kitchen for a night to allow her to cook for me once again. For my birthday dinner Kara made these pan fried chicken cutlets and I quickly asked her to send me her recipe.
As a Texan, I am no stranger to fried chicken. In fact it's one of my major vices when it comes to trying to eat healthy. Another reason I love making this dish is because I get to use the iron skillet I inherited from my great-grandfather. Of all the items I could cook in his pan, I think he would be most pleased with my frying chicken and thinking of our fun times together as a child. While I certainly don't advocate cooking fried food for dinner weekly, this meal is a great occasional treat when you just want to indulge. Enjoy.
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Pan Fried Chicken Cutlets
1/2 bag of crostini or toasted baguette or 1 baguette toasted
1/4 cup pine nuts
zest of one lemon
1/4 cup packed parsley, chopped
1/2 cup shredded parmesan
1 cup flour
2 eggs, beaten
6 chicken cutlets*
*Many butchers will cut your chicken breasts into cutlets for you. If this is not an option you can pound the chicken until it's thickness is reduced in half and cut into two cutlets
Put the crostini or toasted baguette into your food processor and pulse until chopped into crumbs.