Some days we need quick & easy.
Other days, I have the energy, time and follow-through to work my way through a complicated list of steps to execute something pretty special for dinner.
Today, I’m leaning toward quick & easy.
Did I tell you we’re approaching the start of baseball season?
It’s going to be hectic, crazy, frustrating, but mostly a lot of fun. Sports in general seem to bring out a whole range of emotions. Not just in the players, but in the fans.
And, the families of the players (myself included).
Soon enough my shuttle bus (or limo service, depending on the day) will open for business. There will be a lot of questions before “the bus” backs out of the driveway.
Questions like, “Did you remember your water bottle?” “Is your baseball glove in your bag?” Or, “Are you wearing two different cleats tonight?” Yes, it’s happened before.
At least I’ll be able to say they ate a decent dinner before we take off for two different baseball fields. Something will be in their tummy and it will have been made in my kitchen and enjoyed around our dinner table.
To start with, wash and dry one lemon. Get out your handy citrus zesting tool and begin to remove the zest of your lemon. I just love the smell of fresh lemon zest, don’t you?
Next, add 1 cup of dry breadcrumbs to a shallow bowl, along with 1 tsp of dried thyme and the zest of 1 lemon. Thyme and lemon are such a natural combination.
Combine the breadcrumbs, lemon zest and dried thyme with 1 tsp of kosher salt and a 1/2 tsp of freshly ground black pepper. Use a fork to combine.
In a separate bowl, add the 2 beaten eggs. Dip the chicken cutlets into the beaten egg and then dredge into the breadcrumb mixture.
Maybe this quick main dish will help get your shuttle bus to where it needs to go tonight. Fingers crossed.
Inspired by this recipe.
Breaded Lemon-Thyme Chicken Cutlets
1 cup breadcrumbs
3/4 teaspoon kosher salt
1/2 tsp freshly ground black pepper
1 tsp dried thyme
zest from one lemon
6 chicken cutlets (thinly sliced)
2 eggs, lightly beaten
1 tablespoon, olive oil
1 tablespoon, unsalted butter
4 lemon wedges (optional)
Combine breadcrumbs with salt, black pepper, dried thyme and lemon zest; Place breadcrumb mixture in a shallow dish. Place beaten eggs in another shallow dish. Dip chicken cutlets in beaten eggs, and then dredge in breadcrumbs. Heat oil and butter in a large nonstick skillet over medium-high heat. Add chicken to pan. Cook 2 1/2-3 minutes or until lightly browned. Turn cutlets over. Cook an additional 2 1/2-3 minutes or until done. Serve with lemon wedges, if desired.