Cooking with Babushka: chicken cutlets

Cooking with my mom is always fun, because neither of us use recipes. We either cook from memory or make things up as we go. When I was a kid I never got to eat junk food, but somehow (gasp) I survived.
Here is a chicken cutlet recipe that is easier than defrosting chicken tenders.

1 lbs ground chicken breast
1 egg
1/2 slice of bread (we used Gluten free potato bread)
1/2 c soy or regular milk
Handful of fresh chopped parsley or about 2 tsp dried.
Salt and pepper

Combine all ingredients using your hands till you get a nice gloopy, but still put together mess.

Heat a skillet over medium/high heat with a tablespoon of olive oil.

Drop by the heaping spoonful onto pan and cool for about 5 min or until side is lightly browned.

Flip and cook for 2 min. Add about 2 tbs water and cover with lid. This keeps them super moist! Cook another 5-7 minutes until fully cooked and no longer pink.

We served these with a dijon parmesan sauce, but they taste great on their own.

About the author

Xza Louise Higgins is the founder of MommyCon, creator of The Mommy Dialogues, and punk rock mom to two year old Atticus in the great city of Chicago, IL. She is incredibly passionate about birth options, human rights, and promoting gentle parenting practices.

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