I cooked chicken cutlets for the first time

Yeah, you read correctly.


Who doesn’t like chicken cutlets? Nobody. On a plate or a sandwich… they’re awesome. 

I grew up on them, mom made them probably once every two weeks. Usually with Rice-A-Roni (the San Francisco treat!)

So ok, I’m a 44 year old man. I cook a little: pasta, steak/ chicken on the grill pan or George Foreman or stir fried, homemade chili. That’s pretty much my rotation. But I know making chicken cutlets is easy. But sometimes being easy isn’t a good enough reason. 

But saving money is!

Lately, I’ve been cooking more and in large portions so I have food to eat for lunch. So I wanted to try chicken cutlets. I called my mom and looked up recipes. Dip chicken in flour, then in egg, then in bread crumbs, then fry them. Easy.

Ok, I burnt a few. No biggie. And to be honest, they taste pretty much like every chicken cutlet I’ve ever eaten. They seem to be something that’s hard to screw up. And since I can use gluten free flour and gf bread crumbs… now I can cook something for Mona that has a little flavor. 

Pet peeve: the term foodporn. Food can taste great. Food can be looked at. But food is not porn. Even metaphorically. Just stop it.


  1. Yay for the little accomplishments! My ex did all the cooking so since I have become single, I had to start cooking. I can make pasta with meat sauce, burgers on a George Foreman grill and the crock pot has become my friend. You can make ANYTHING in the crock pot! Give it a try! Good luck!

    Liked by 1 person

  2. My mom broke her ankle when I was 12. I could cook a little before then, but that’s when I really started to learn to cook a wider variety of food. Dinner was basically on me until my mom could stand without crutches again. Even now, ummmmm, many years later, I still do at least half of the family cooking.

    Alton Brown secret – when doing cutlets with the flour/egg/breadcrumb dredge – season your flour, season your breadcrumbs and once the chicken is coated, let it sit for 5 minutes or so before you dunk it in the fry pan. That’ll let the breading adhere better and it won’t pop off at the slightest touch.

    With what you have there, slap a slice of mozzarella on top & let it melt, have a pot of sauce going and add a little pasta. Chicken Parm – all done by you!


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