This week I'm in the kitchen to share idea with you that saves waste and money!
I am trying so hard these days not to be wasteful. But, like a lot of moms my kids have me cut the crust off their sandwiches. Every day, as I made their lunch, I watched the ends of 4 pieces wholegrain bread met their demise, so wasteful!
Two weeks ago I decided put a stop to my wastefulness and started putting them in a baggie and keeping it in the fridge. Now I can make healthy homemade bread crumbs anytime and I am saving money at the same time... its a win, win! But be sure to cut off the crust before you make the sandwich... no one wants peanut butter and jelly flavored bread crumbs!
The other night I made Italian Breaded Chicken Cutlets out of the once doomed bread ends. Everybody loved them! I let pieces of crust dry out on a pan for an hour, then put them in the processor with seasoning to make yummy - and healthy - whole grain bread crumbs.
So I wanted to share my savvy kitchen trick and the recipe with you. Of course, you could use them in whatever calls for bread crumbs, like meatloaf, meatballs, and chicken fingers.
Italian Breaded Chicken Cutlets:
You will need:
1 package of skinless, boneless, chicken cutlets
Olive oil
For our homemade bread crumbs:
2 cups of whole bread crusts (that's about what I had)
1/4 cup of grated parmesan
1 tbl italian seasoning
1/2 tsp garlic powder
1/2 tsp onion salt
Pinch of salt
Pinch of pepper
Grind all together in a food processor until it is all crumbs.
Heat olive oil in a frying pan on medium high, pour crumbs on a plate and coat chicken (you can dredge for a crispier crust, by dipping in flour and egg first. However, I was trying to keep mine simple and light. ) Place chicken in pan and fry until crisp and golden, usually depends on thickness of breasts. Cutlets only take 2 to 3 minutes per side.
Crispy Trick: Don't take out the cooked chicken and place on a plate. To keep it crispy, I use my cookie cooling rack and place a paper towel underneath to catch the drippings. It keeps it crispy on both sides! Mmmmm!
Serve with wholegrain cheese tortellini and salad.
Hope you liked my cool tip! Let me know your kitchen savvy ideas.
Italian Breaded Chicken Cutlets:
You will need:
1 package of skinless, boneless, chicken cutlets
Olive oil
For our homemade bread crumbs:
2 cups of whole bread crusts (that's about what I had)
1/4 cup of grated parmesan
1 tbl italian seasoning
1/2 tsp garlic powder
1/2 tsp onion salt
Pinch of salt
Pinch of pepper
Grind all together in a food processor until it is all crumbs.
Heat olive oil in a frying pan on medium high, pour crumbs on a plate and coat chicken (you can dredge for a crispier crust, by dipping in flour and egg first. However, I was trying to keep mine simple and light. ) Place chicken in pan and fry until crisp and golden, usually depends on thickness of breasts. Cutlets only take 2 to 3 minutes per side.
Crispy Trick: Don't take out the cooked chicken and place on a plate. To keep it crispy, I use my cookie cooling rack and place a paper towel underneath to catch the drippings. It keeps it crispy on both sides! Mmmmm!
Serve with wholegrain cheese tortellini and salad.
Hope you liked my cool tip! Let me know your kitchen savvy ideas.
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