Looking to eat more fish? Looking for a new way to prepare your home-cooked fish dinner? You’re gonna love this – Swordfish Milanese – and it couldn’t be easier! Using a kitchen mallet (or a rolling pin,) lightly pound swordfish steaks to about 1/2 inch. Lightly salt and pepper, dip in egg, seasoned (Panko) breadcrumbs, then quickly fry in a drizzle oil, a few minutes on each side. That’s it – serve with a side of arugula with a light lemon vinaigrette. That’s what’s for dinner! Buon appetito!
Cooking on a regular basis doesn’t mean you have to come up with something new and different each and every time. What it does mean is that you and your family will have healthy home-prepared meals at a fraction of the cost of going out – even fast food! As part of this weekend’s ‘Sunday Fun-day in the Kitchen’, here’s a tray of breaded chicken cutlets (that have made an appearance on this blog before) that was the result of 3 large boneless chicken breasts for $5.18!! Imagine the possibilities: Chicken Parmesan, Chicken Sandwiches, Sliced Chicken atop a Green Salad, or any other way you can imagine eating crispy delicious oven-baked breaded chicken cutlets! – And what a bargain!!
Using a sharp knife, filet the boneless chicken breast to about 1/4″ thick, then cut into 4-5 cutlet size pieces.
Kosher Salt and Black Pepper both sides of each piece, dredge in flour, dip in beaten egg, then coat with seasoned bread crumb mixture. Place on a prepared (cooking spray) baking sheet pan, drizzle olive oil between and around the pieces, then bake for about 15 minutes on each side to a crispy golden brown. (You should shake the pan about half way through the cooking on each side to ensure the cutlets don’t stick to the pan. Add more olive oil as needed.) Once cooked, move cutlets to rest on a plate – then enjoy! These store really well in an air tight container in the refrigerator for up to a week. Now you know what’s for dinner!