Chicken cutlets can be made rather inexpensively if you buy boneless whole breasts and fillet them yourself. Add to the menu roasted Italian potatoes and fresh green bean salad all prepared with Italian dressing. The flavors are different yet similar and a real favorite in my house.
Italian Chicken Cutlets
4 large whole boneless breasts
1 cup Italian dressing
1 1/2 cups Italian bread crumbs (more if needed)
3 Tbsp Parmesan or Romano cheese (I prefer the Romano, it's more robust)
Preheat oven to 350. Slice each chicken breast horizontally(Fillet) through the center, beginning at the thickest end yielding 2 thin cutlets each. Pour dressing and bread crumbs into individual bowls. Add Parmesan cheese to bread crumbs and mix. Dip cutlets in dressing, coating completely. Press into crumb mixture, turn and press again to be certain chicken is completely coated. Place on cooking sheet that has been coated with cooking spray. Bake for 30 min.
5-6 medium red potatoes
1/2 cup Italian dressing
1/4 cup Parmesan cheese (I never measure, I just shake!)
Preheat oven 350. Wash potatoes and cut into 1" pieces. Pour dressings into 1 gallon plastic sipper bag. Add potatoes to bag. Rotate bag up and down to coat potatoes. Add parmesan cheese and rotate again to distribute cheese over potatoes. Pour onto prepared cooking sheet and bake until potatoes are soft and lightly browned, about 30 min.
Green Bean & Tomato Salad
1 lb fresh green beans
2 medium tomatoes
1/8 cup shaved onion
Wash and snip ends from green beans. Using a grater, shave onion and add to green beans. cut tomateos in bite size pieces. Sprinkle mixture lightly with lemon juice. Add Italian dressing, toss, and chill for 30 to 45 minutes.
I hope you family enjoys these as much as mine do!