Monday, June 4, 2012
It's Monday...one down and four to go! For dinner this evening, I made Perdue chicken cutlets that I breaded in whole wheat Italian seasoned bread crumbs that I added some Parmesan cheese and fresh chopped rosemary to. I first dipped the cutlets in some eggbeaters that I seasoned with sea salt and black pepper and then dredged them in the bread crumb mixture. I sauteed them in a hot pan with some olive oil -- they cook quickly since they are so thin, probably only about 4 minutes per side. I served the cutlets with Near East Rosemary & Olive Oil Quinoa Blend (quinoa and brown rice) and fresh zucchini that I sliced and sauteed in a little olive oil with fresh dill and a diced fresh tomato from our backyard tossed in. I also made some herb-cheese bread with a ball of Publix pizza dough. I rolled the dough with some sharp cheddar, jalapeno white cheddar, swiss, mozzarella and fresh chopped chives and fresh chopped dill. Now you know why I titled this post "Herbalicious Monday" because every component of our meal was laden with herbs...most of them fresh. It was not only herbalicious but it was delicious too! I snapped a picture to share below. Enjoy!