Filed Under: 20msc-mondaySelection, Birthday, Chicken, Child, Dinner, Family Gathering, Lunch, Pregnancy, Under 20 Mins

Cheesy Chicken Cutlets

Even the pickiest eaters will gobble this one up, and leftovers make for a perfect sandwich that will have your co-workers swooning.

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October 30th, 2012

"The kids loved getting their hands dirty coating the chicken. The sauce made this feel like a grown-up meal, and Erica said,'I like how the chicken is crunchy, but easy to chew'." -Gineen Wood, Mom of Emily, 10, and Erica and Andrea, both 5, Keswick, Ont.
Servings
6 Servings
Prep Time
Prep Time: 20 Minutes; On The Table: 15 Minutes
Ingredients
  • 2 tbsp Dijon mustard
  • 2 eggs
  • 1 tsp white wine vinegar
  • 6 boneless skinless chicken breasts (5 oz each), pounded to an even thickness (1/2-inch)
  • 1 cup panko bread crumbs
  • 1/2 cup finely grated Parmesan cheese
  • 2 tsp dried basil
  • 1/2 tsp pepper
  • 1 tbsp vegetable oil
Roasted Red Pepper Tomato Sauce
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 stalks of celery, chopped
  • 3 tbsp tomato paste
  • 1 tbsp minced garlic
  • 1/2 cup chopped roasted red peppers
  • 28 oz canned diced tomatoes, undrained
  • 1 tsp dried oregano
  • 1 tsp dried basil
Directions

  1. Whisk together mustard, eggs and vinegar in a bowl and add chicken, tossing to coat well.

  2. In a shallow bowl, combine bread crumbs, Parmesan cheese, basil and pepper. Let excess egg mixture drip off each chicken breast and dredge in bread crumb mixture, pressing to coat completely.

  3. In a large skillet heat oil over medium heat; add chicken and cook until lightly golden crisp, about 3 minutes per side. (Work in batches if skillet is too small.) Transfer cooked chicken to a rack and let cool.

  4. To Freeze: Place in a baking dish and cover with a layer of plastic wrap and aluminum foil; freeze. Prior to serving, defrost in refrigerator overnight.

  5. To Reheat: Remove wrapping and bakin a preheated 400F oven until chicken is crisp, about 10-12 minutes. Jazz it up by topping with cheese and Roasted Red Pepper Tomato Sauce.

  6. To Make Roasted Red Pepper Tomato Sauce: In a large sauce pan heat oil over medium heat. Saute onions and celery until translucent, about 3 minutes; add tomato paste and stir to coat vegetables.

  7. Add garlic, red peppers, tomatoes and spices. Bring all the ingredients to a low boil, reduce heat and cook, uncovered, for about 15-20 minutes, until thickened. Season with salt and pepper to taste.

  8. To Freeze: Let sauce cool; then transfer to an airtight container making sure to leave room for expansion. Freeze for up to two months. When ready to use, defrost in the refrigerator overnight and warm over medium heat.

Nutrients Per Serving

258 calories, 9 g fat, 98 mg calcium, 401 mg sodium, 12 g carbohydrates, o.5 fibre, 31 g protein. Excellent source of niacin, pantothenic acid, phosphorus, selenum, vitamin B6 and vitamin B12. Good source of magnesium, potassium and vitamin K.

Cheesy Chicken Cutlets
Photography by John Cullen