Monday, January 21, 2013

Parmesean Panko Crusted Chicken Cutlets & Homemade Crockpot Mac N' Cheese

Mac N' Cheese

In this order, in the Crockpot:

1 box of elbow pasta
2 tbsp butter (optional)
Just enough to cover- Milk
1 tsp Dry Mustard
1/2 tsp white pepper
1 tsp garlic salt or powder- This does need salt though.

Crock on low for about 30 mins to an hour.  Stir and check the noodles.  When they look almost done, add a couple handfuls of sharp cheddar cheese and a couple ounces of cream cheese.  Stir carefully and re-lid.

The cheese will be melted almost immediately.  As soon as its cooked thouroughly, serve.

*Not good leftovers :)

Chicken Cutlets

Place 3 thawed chicken breasts between 2 layers of wax paper. Using the flat side of a meat tenderizer, pound the chicken to make the thickness even.

Take a container out for the breading mixture and mix together the following: ~ 1 Cup Panko, 1/4 Cup Parmesean, some Seasoning Salt, & a Parsley blend.

In another dish, wisk 3 eggs and about 1/4 Cup Milk.

Cut each of the pounded chicken breasts into 3 pieces.  Dip in egg mix, then in breading.
Now fry each side (in shallow EVOO- preheated on med-high heat). Let drain on paper towels.

If you prefer not to fry these, just place on a stone in the oven at 375 degrees for about 25 mins. They will still get crispy.

If you cut in much smaller pieces, these are SUPER YUMMY Chicken Nuggets!

I almost forgot! This is how I 'upcycled' the leftovers :)

My Hubby's lunch....

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