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Growing up, I always knew when my mom was making chicken cutlets. I could smell and hear them frying in the kitchen and was constantly reminded to keep my fingers away from the plate of finished cutlets or, “I’d ruin my dinner.” That was never really an issue though because when it came to Mom’s chicken cutlets, I could never get enough. She always served them with white rice and baked beans and I’d eat plate after plate after plate. IF there were any leftovers, nothing could beat a chicken cutlet sandwich the next day.

In New York, it’s easy to find breaded and fried chicken cutlets at any deli. Here in Florida, not so much. I’ve been here almost five years and have yet to find a real deli … let alone one that offered these *sigh* At least I can make them myself and honestly, both the original AND the modified healthy recipe shared here are delicious.

Original Recipe:

• Sliced, thin chicken cutlets, or regular cutlets pounded thin
• Salt
• Pepper
• Garlic powder
• Oregano
• Italian seasoned bread crumbs
• 3 eggs
• Oil

Season both sides of chicken with salt, pepper, garlic powder and oregano

Mix eggs in deep dish until mixed well

Put bread crumbs in another deep dish

Add chicken to egg mixture, remove then dip both sides into bread crumbs until well coated

Heat oil in frying pan

Add chicken and fry on both sides until cooked and browned

Healthified Recipe:

• Sliced, thin chicken cutlets, or regular cutlets pounded thin
• Salt
• Pepper
• Garlic powder
• Oregano
• Unseasoned panko bread crumbs
• Crushed pistachios or almonds
• 3 eggs

Season both sides of chicken with salt, pepper, garlic powder and oregano

Mix eggs in deep dish until mixed well

Put bread crumbs and crushed nuts in another bowl

Add chicken to egg mixture, remove then dip both sides into bread crumbs until well coated

Preheat oven to 350

Bake chicken about 20-25 minutes, flipping half way through

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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