I have heard from many friends of mine, I like simple recipes. Well, here they are - have fun making them.
Cutlets Ala Easy
4 bones skinless chicken breasts
Kosher salt and freshly ground pepper
½ cup Greek yogurt
2 cups panko bread crumbs
vegetable oil for frying
Pound down chicken very well. Season with salt & pepper, toss with yogurt. Let stand at room temperature for 30 minutes. Coat chicken with panko, patting to adhere. Heat oil in large skillet (cast iron would be great) over medium high heat until panko crumb sizzles when tossed in. Add half of chicken, cook, rotating with tongs for even browning, until golden brown and cooked through (3 - 4 minutes a side).
Simple Chocolate Blender Frosting
2 cups sugar
14 oz. can of evaporated milk (1 ½ cups)
8 oz. melted & cooled unsweetened chocolate
Blend all of above until smooth and thickened about 1 minute. Transfer to airtight container for 1 hour. Refrigerate for up to 3 days (bring to room temp before using). Makes about 3 cups enough for 9-inch cake.
Etc. — You may swap 2 lbs. chicken thighs for this recipe. And, no you don’t want fries...You can serve the cutlets with 4 cups of mixed greens - arugula, watercress, and greens of your own choosing - drizzled with 4 tsp extra virgin olive oil and 2 tsp fresh lemon juice. Yum!