If I had a dollar for every time I made a chicken cutlet, I’d be a millionaire. Okay, okay… I’d be a thousand-aire. I figure I must have made at least a thousand of them by now.
Which is not as far-fetched as you think. For instance, I made 20 cutlets today. And I do this marathon chicken cutlet-making at least once a month. That would total 240 annually. So, in just several years, I would have made 1,000.
The fact is everyone seems to like chicken cutlets — well, the vegan daughter gets tofu cutlets. They’re a staple in our house because they’re so versatile — they can be enjoyed as is, or turned into Chicken Parm, or Chicken Katsu, or a sandwich, etc.
Basically, they can be the start of a great meal any time of the day.
This time around, I enjoyed them plain, à la Chicken Schnitzel.
But hey, I made so many that maybe tomorrow I’ll turn some of them into Chicken Katsudon. The world is my oyster… who coined that?
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Shakespeare, apparently. It’s always Shakespeare.
Now It’s Time For Featured Links!
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Thank you for featuring my copycat Tuna Poke Nachos! I love the different recipes you post (not the same old, same old). Although I’m not vegetarian, I’m someone who actually LIKES tofu! If I can’t order steak or lamb at a restaurant, then I go for the vegetarian options. I’ve converted my husband to thinking that way too. See y’all again next week!
Good job on converting your husband 😂 Mine is on the way there, and eventually my son, too. My daughter and I, meanwhile, have always loved tofu. Thanks for sharing a terrific nachos recipe! XO
A thousand cutlets is a legitimate credential at this point. The one change that helped me most was salting them the night before — it seems to matter more than the breading. Thanks for hosting another Fiesta Friday.