Simple Chicken Cutlets

Chicken cutlets is a dish I grew up having frequently in my home. It is quick to make, and something obviously any beginning cook should be able to make. In fact, everything on the plate above is very to make and takes just minutes.

Broccoli
I purchased broccoli crowns at the supermarket and cut the up. I steamed them. I put an inch of water with some salt in a half quart pan, and placed a metal steamer inside.

When the water boils add the broccoli. Steam them until they turn a bright green (which is not going to be very long) and fork tender. If you don't have a steamer that is okay, you can cook the broccoli in the pot without the steamer and they will still come out fine. Between 5 and 8 minutes. It may also depend on how much you purchased. It can be as long as 10 minutes.  Butter before placing on the table.

Noodles
For the noodles you should follow the directions on the package. They are all a little different because it all depends on the thickness of the noodle. A little science knowledge from Alton Brown can go a long way. Water and salt is the keep to good noodles.Always add salt to the water. Make sure you cook the noodles in plenty of water. Butter before placing on the table.

Chicken Cutlets
Chicken breasts
all purpose flour
eggs
plain breakcrumbs or panko
canola oil
black pepper
salt
Line everything up in this order.
Clean and prepare the chicken cutlets. Pat dry.
Place some flour on a plate seasoned with salt and pepper.
Beat some eggs in a bowl. If you are cooking 6 or 8 chicken cutlets you will need at least 3 eggs .
Place panko or plain breadcrumbs on a plate.
Start by dipping cutlets in flour. Work to cover thoroughly.
Dip the cutlet in the egg.
Then place the chicken in the panko or plain bread crumbs. Cover thoroughly.
When almost all the cutlets are covered, heat a deep saute pan at medium high heat. When hot add some canola oil.
When the oil is hot and sizzles add the chicken cutlets, cook until the cutlets are browned on both sides, turning once, and make sure the chicken is no longer pink in the middle or 3 to 4 minutes on each side.

Note: For this recipe I used large organic eggs, and organic chicken cutlets, treated with no chemicals.

The chicken cutlets were a hit!

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Homemade Fluffy Butter Frosting on the Happy Cake for Mother's Day

Here is the second cake I made, this time for Mother's Day.

I used Duncan Hines Confetti Cake Mix to make the cake, and this time I decided to make the frosting myself.

Here are the cakes out of the oven.

Here is the frosting finished, which I added yellow food  coloring to in honor of Spring time. My boyfriend decided to call a Happy Cake.

The frosting recipe comes from The Fannie Farmer Cookbook and it is described as being light and airy.

Fluffy Butter Frosting
Enough frosting for an 8 or 9 inch cake.
4 tablespoons butter (I use unsalted)
1 1/2 cups confectioners sugar, divided
2 egg whites
Cream the butter, and add 1/2 cup confectioners' sugar.
Beat the egg whites in a mixer until foamy and thick. Add the 1 cup confectioners' sugar. Beat until stiff.
Blend together the two mixtures. If the frosting is too liquidity add more confectioners' sugar to make it easier to spread on the cake. The frosting hardens as it sits.

Note:
If you add your sugar to the egg whites too early, this is as stiff as your egg whites will get. This is not what you want.

When you are all done you get this?

And if you are lucky enough, your guests will eat practically all your cake.

Hope everyone had a great Mother's day!
So this is what I made for Mother's Day as part of our family celebration.
What did you make for Mother's Day?

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