The ingredients of a Perdue chicken nugget scare me. In addition to chicken, you'll eat sodium phosphates, enriched bleached wheat flour, dextrose, partially hydrogenated
soybean oil and tapioca maltodextrin. Yet, many parents--Kristen fessed up--serve this staple once a week.
To battle the nugget, I want to share a classic yet simple recipe with you, the breaded chicken cutlet. When I was growing up, there were no chicken nuggets, just really juicy breaded chicken that was fried in a pan and maybe finished off in the oven. Oh, and guess what? We all ate it! My mom served it with rice and corn--too starchy. I have updated my side dishes to broccoli and brown rice.
Just say no to the nugget and try these cutlets just once. See my friends--young and old--enjoying chicken below.
Breaded Chicken Cutlets
4 chicken breasts, pounded until they are about 1/2" thick
1 egg (or 2 TBS agave syrup-I'll explain later)
1 1/2-2 cups whole wheat bread bread crumbs
2 TBS olive oil or canola oil
salt
2 TBS Parmesan cheese (optional)
In one wide, shallow bowl, beat the egg and set aside.
In another shallow bowl, place the bread crumbs mixed with cheese if you are using cheese
On a cutting board, lay out all the pounded chicken breasts
Line a large plate with wax paper to place breaded chicken on. You may want to store in the fridge if you plan to make later.
Dip cutlets in egg or brush with agave syrup with a spoon or a rubber brush. Then coat cutlets in bread crumbs on both sides and lay on wax paper lined plate. If you are not cooking immediately cover breaded cutlets and place in fridge.
When ready to cook:
Preheat oven at 350 degrees. Heat up a large oven proof skillet over a medium flame on the stove. When the pan is hot, add the oil. When a breadcrumb is thrown into the pan and starts to sizzle, the oil is hot enough. Place the cutlets in the oil and let them brown for 2-3 minutes and then flip over. Cook for another 2-3 minutes on the other side and then place the oven proof skillet in the oven for 15 minutes or until it is cooked through.
Post by Alma Schneider. Take Back the Kitchen provides individual, hands-on sessions and group workshops.
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Comments (8)
Great advice to get away from ready made mass produced kids food.
could even cut the cutlets in to smaller pieces so they look more like a nugget (as kids especially like nuggets as they can eat them with their hands) - and also make some fresh dips. I love a tomato dip made with roast tomatoes, garlic and red pepper (adds sweetness), and a fresh mayo dip.
If you have an especially troublesome eater, thoroughly cook the chicken first in the oven, then pop in a blender - when cool enough to touch, add a little beaten egg to the mixed chicken, and blend. Form shapes (cookie cutters are good for making fun shapes) and then roll in some dried bread-crumbs, and then lightly fry in olive oil.
Nice to serve with mashed up kidney beans (like mash!), and peas.
I sometimes do chicken cutlets rubbed with honey mustard (more honey than mustard for the kids) then breaded with pretzel crumbs. My girls love it.
When I'm short on time, I buy Bell & Evens organic chicken nuggets. They are really good and I don't feel guilty about the ingredients.
What a GREAT idea! Especially when you are trying to wean kids off of the shaped nuggets. I will have to try that-thank you!
This is a big staple in our house. But I'm lazy - I just put canola oil on a cookie sheet and bake them in the oven. Start on 450 for 7 minutes or so, then lower to 350. Maybe 7 minutes a side.
And I just dip the cutlets in water before breading them (egg allergies). It works fine, and they come out pretty much as good as pan-fried cutlets.
OK! OK! I admit it! I have, on occasion, served the pre-packaged chicken nugget! But those days are behind us (almost - there are still a few left in my freezer. OK! I'll throw them out!) Really, fresh chicken cutlets are so easy, so much healthier and taste so much better, there's no excuse. And, yes, water does work just as well as egg. Thank you!
Go Alma! Nice suggestions here, too.
Regarding Bell and Evans Organic Chicken nuggets...
They are great when you are pressed for time. I also keep them on hand for "babysitter" nights. Except once we had a sitter who did not read the instructions and "nuked" them for a few minutes -then served them to my two toddlers. (For those of you who don't buy them - they are RAW and need to be baked in an oven!) My kids survived but they did eat RAW (in the center) chicken! Yikes!!
Just thought I pass that along!!
Now THAT is useful information-thanks! Bell and Evans are a good alternative to home made chicken for kids.
Do you all remember Weaver's chicken? Those were similar to chicken nuggets when I was a kid and they were so good (probably terrible for us). In our house, we only had them on very special holidays. How this world has changed :-)
Yum!!!