parmesan chicken cutlets

December 30, 2013 § 52 Comments

Impressive and expeditious are two adjectives which come to mind when describing these crispy, tender chicken cutlets.  You may ask your butcher to slice your chicken breasts into cutlets and it will not only save you time but also angst if your knife skills are below par. Serve with fresh squeezed lemon and a pinch of sea salt.  The market featured elegantly thin asparagus spears.  Served steamed with a dilled mustard sauce, which was wonderful with the cutlets too! Dilled mustard sauce recipe below.


I n g r e d i e n t s

  • ¾ cup flour
  • 2 large eggs
  • 1½ cups panko (Japanese breadcrumbs)
  • ¼ cup grated Parmesan
  • 1 tablespoon mustard powder
  • sea salt and freshly ground black pepper
  • 4 small skinless, boneless chicken cutlets (about 1½ lb. total), pounded to ¼” thickness
  • 8 tablespoons olive oil
  • 1 lemon cut in half

M e t h o d

Place flour in a shallow bowl. Beat eggs in a second  bowl. Combine panko, parmesan, and mustard powder in a third bowl and season mixture with salt and pepper.

Dredge the chicken in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.

Heat olive oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel–lined plate and season with salt.

Serve with lemon and dilled mustard sauce.

d i l l e d    m u s t a r d    s a u c e

  • 1 cup greek yogurt
  • 1/4 cup mayonnaise
  • 1/3 cup mustard of choice
  • 2 heaping teaspoons freshly minced dill
  • 2 heaping teaspoons freshly minced chives

Combine all ingredients and mix well.


chicken cutlets with tomatoes and capers

November 11, 2013 § 53 Comments

I am sharing another Tessa Kiros recipe with you today.  Yes, I want to be Tessa when I grow up!  I absolutely adore her cooking and she has been a source of inspiration for years.  I love the simplicity of the recipe and it is pleasing enough to serve when you have guests.


Try to purchase chicken cutlets from your butcher.  If not available you may buy two chicken breasts and thinly slice them horizontally into two or three slices.

  • 6 tablespoons olive oil
  • 4 garlic cloves, peeled and smashed
  • 1 cup cherry tomatoes, halved (I used diced roma’s here)
  • salt
  • 4 chicken cutlets
  • all purpose flour, for dusting
  • 2 sage sprigs
  • 4 tablespoons white wine or water
  • 2 tablespoons drained capers or caper berries in vinegar, rinsed
  • 3 or 4 tablespoons chopped parsley

Heat half the oil with the garlic in a large nonstick skillet.  Add the tomatoes with a little salt, and cook over high heat until they are just starting to pucker.  Lift them out onto a plate.  Set aside.

Add remaining oil to the pan.  Lightly dust the chicken with flour on both sides.  Place the chicken into the pan, add the sage and cook over medium high heat until the underside is golden.  Turn over and season with salt.  Put the garlic cloves on top of the chicken if they look like they are going to burn.  Cook until the new underside is golden brown.  Turn the chicken again and season with salt.  Add the wine, put the tomatoes on top of the chicken and toss in the capers and parsley.  Let it bubble up and evaporate a little, then cover and leave for a couple of minutes before serving.

Serves 4.

chicken and parsley

June 8, 2013 § 25 Comments

A new look for COTTAGE GROVE HOUSE!  I have been wanting to make a theme change and spring seems like the perfect time to do it.  I do prefer this theme…

Finally, a complete herb garden is growing out back!  When we moved into the Cottage Grove House I was delighted a small herb garden was established with mature thyme, rosemary, mint and chives.   Then it occurred to me one day while at the market purchasing basil, cilantro and parsley, I needed to expand my garden!   Here we are four years later and I have succeeded. We have nine herbs living happily ever after in my garden.  I chose herbs we use regularly and I am learning how to take cuttings from the plants to help promote growth.  So far they are producing and thriving.  We built these little boxes and strategically placed them here and there in close proximity to the kitchen door.


thyme, sage and chives

Chicken and parsley

Originally I was going to make this chicken with chives.  I chopped parsley for the boiled baby potatoes and chives for the chicken.  Then I accidentally tossed all of the parsley into the chicken pan!  I stood there a minute looking at it wondering how I could so quickly change the outcome of my plan by one simple movement.  In the end it didn’t matter.  The chicken was delicious and you really can not mess up simple boiled potatoes, right?  So if you would like to try this chicken with chives instead of parsley let me know how it turned out!


I n g r e d i e n t s

  • 4 large boneless chicken cutlets
  • salt and pepper
  • 1/4 cup olive oil
  • 2 tablespoon butter
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chicken broth
  • 2 tablespoon Dijon mustard
  • 1/2 cup parsley

M e t h o d

I have been purchasing cutlets form the market.  They are thin sliced breasts without skin.  If you are using whole chicken breasts, place them one at a time between two sheets of wax paper or plastic wrap and lightly pound with a mallet until 1/4 inch thick.  Sprinkle with salt and pepper.  Heat the oil and butter in a large sauté pan.  Add the chicken breasts arranging them in one layer.  Cook over medium high heat, turning once until the centers are cooked, but still moist, no more than 8 minutes.  Transfer the breasts to a serving platter and keep warm.

Add the remaining ingredients to the pan and stir to mix.  Cook over medium heat for 1 minute, until the mixture starts to bubble and thicken a little.  Pour over the breasts and serve right away.

Serves 4.

buon appetite.

greek chicken cutlets and tzatziki

May 22, 2013 § 26 Comments

Here is a delicious Greek chicken recipe for you to make.  I have been able to find chicken cutlets at most markets these day.  If you can not find cutlets you may simply slice a chicken breast horizontally into three flat slices.  You could pound them out a little more with a meat mallet if you like.  Served with tzatziki,  spanokópita, mache’ salad and greek olives.



  • 4 chicken cutlets
  • a dusting of all purpose flour
  • 5 tablespoons olive oil
  • 3 cloves of garlic, peeled and smashed
  • salt and pepper
  • juice of 1/2 lemon
  • 2 tablespoons of large capers, chopped
  • 3 tablespoons parsley, finely chopped
  • 3 tablespoons of hot water


Lightly pat both sides of chicken in flour.  In a large skillet, heat the olive oil with the smashed garlic over medium high heat and cook until the garlic is aromatic.  Add the chicken and fry until golden.  Turn the chicken over, season with salt and pepper and continue to cook other side until golden.  Turn again, season and squeeze in the lemon juice, add the capers, parsley and hot water.  When it starts to bubble put a lid on the pan and cook for a few minutes.  Turn off the heat and serve right away.

t z a t z i k i



  • 16 ounces of full fat plain greek yogurt (I really like Fage)
  • 1 large cucumber, peeled and grated
  • 1 handful of dill, finely chopped
  • 2 cloves garlic, finely minced
  • juice of 1/2 lemon
  • 2 tablespoon olive oil
  • salt

Using your hands, after you peel and grate the cucumber, squeeze out the excessive juice.  Place in a bowl and mix well with all the other ingredients.  Taste and add salt to your liking.

serves 4

buon appetite.

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