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.
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.
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....