Chicken Cutlets & Sliced Baked Potatoes

Last week, we tried a couple of new recipes that I had clipped and accumulated. Of all that we tried, the favorite meal was the Chicken Cutlet and Sliced Baked Potato, which I served with a slice of Homemade Bread. Both were easy enough to prepare, but the Sliced Baked Potato takes an hour to bake, so you need to start it first.

Sliced Baked Potato
4 potatoes, similar size
1 tsp salt
2-3 Tbsp melted butter
2-3 tsp dried herbs (can substitute fresh - I used parsley)
1 1/2 Tbs Parmesan Cheese

Wash potatoes. Cut potatoes into thin slices but not all the way through. Put potatoes in a baking dish and fan the slices slightly. Sprinkle with salt and drizzle with butter. Sprinkle on herbs. Bake at 425 for 50 minutes. Remove from oven and sprinkle with cheese. Return to 425 oven for another 10 to 15 minutes until lightly browned.

You could substitute or add other cheeses depending on what you are preparing it with. We had it with chicken cutlets that also had Parmesan cheese, so it was a good fit.

Chicken Cutlets

4 boneless, skinless chicken breasts
2/3 c bread crumbs
1/3 c Parmesan cheese
2 tsp dried basil
1 tsp dried oregano
dash of salt and pepper
1 egg
2 Tbsp milk
1/2 c flour
oil for cooking

Rinse and dry chicken. Using a mallet, pound to 1/3" thickness. Bread the cutlets by placing them in flour, egg mixture and then bread crumb mixture. Add oil to skillet and heat for a couple of minutes. Then, add cutlets. Cook on each side for 3 minutes, until juices run clear. Serve.

The cutlets would be good to use for Chicken Parmesan. I would place in a baking dish and top each cutlet with a little bit of sauce and some mozzarella and bake until the cheese is melted. Serve with a side of pasta.

This post shared at the Grocery Cart Challenge Recipe Swap.