Breaded Chicken Scallopini

Tonight I made Breaded Chicken Scallopini! It's delicious, crunchy, moist, and simple to make. Here's how:
You'll need two containers (I used a split tupperware container). In one container you'll need two eggs (for 6-8 cutlets), or 1 egg if using less chicken. With a fork or whisk mix in some milk (I use 1%). In the other container you'll need breadcrumbs. You can use either seasoned (which I did), unseasoned, or Panko breadcrumbs, which are a Japanese style and are crunchier. I usually prefer Panko, but didn't have any on hand tonight. I seasoned my already seasoned crumbs with onion powder (a staple for us), and the McCormick's Smokehouse Apple (smells heavenly!)

I cut 5 chicken breast in half and dipped them first in the egg/milk wash, then directly into the breading.

I heated up some oil (about 1/4) cup in a high-sided frying pan. While that was heating up, I cooked some frozen peas that steam in their own bag in the microwave in 4 minutes. I used left-over beans from last night's meal and boiled up a little pasta (for my husband.) I fried each cutlet for about 4 minutes on each side until golden brown. While the cutlets were finishing cooking I began to plate the food. For the kids, they got the chicken (of which they asked for seconds!), peaches, and some beans. I added a little fat-free Ranch dressing for dipping fun! (I didn't make them eat peas because they had eaten some a few hours earlier for a snack.)

My husband got peas, whole wheat pasta, beans and the chicken. (He didn't eat most of the pasta because he was full.)

This was a yummy meal and since I bought the family pack of chicken on sale, we have plenty of leftovers which incidently will be tomorrow's lunch! :) The whole dinner took about 45 minutes from start (cutting up chicken, etc...) to plating. Julia Childs said it best: "You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients." Eat and be well!