Yesterday was one of those crazy, constantly running late, hair disheveled, can’t catch a breath kind of day.
And it’s always that type of day when I am chew my arm off hungry.
Maybe all the racing around burns more calories?
I wouldn’t recommend it as a diet plan, way too stressful.
Now wouldn’t you know, I have no plan for dinner.
Takeout would be blissful, however not usually an option for us Celiac’s.
Bunny (vegetarian daughter) had a plan, taco dip.
Taco dip? Really? For dinner? To me it’s more of a snack food.
It’s yummy, sure, but I was almost fainting with hunger, it just wouldn’t do.
On the way back from a music lesson (kids, not mine) I grabbed some thin chicken cutlets at the market.
The ones sliced perfectly with the paper separating the layers. So easy, love that.
In and out of the store in 4 minutes flat.
Open package, fill one bowl with brown rice panko crumbs and spices, another with beaten egg.
Chop up the only vegetables I had on hand: a leek, mushrooms, a carton of grape tomatoes and some garlic.
Get the vegetables happy in a hot skillet with some oil.
Grab a huge cast iron skillet, add oil, heat till really, really hot.
Dunk and roll the cutlets, drop into hot skillet, stir the veggies.
Flip cutlets, cook another 3 minutes.
Lay chicken on plate, top with veggies.
Done!! 12 minutes flat.
Much, much better than taco dip!!
- 1 package of thin chicken cutlets, approx. 1lb
- 4 Tbs olive oil, divided
- 1/2 cup brown rice panko crumbs, or regular panko if you can eat
- 4 Tbs grated parmesan cheese
- 1/2 tsp salt, and pepper
- 2 eggs, beaten
- 1 leek, washed well and sliced
- 1 small carton of sliced mushrooms
- 1 small carton of grape tomatoes, sliced in half
- 2 garlic cloves
- chopped parsley for garnish (optional)