Thursday, November 13, 2014

Easy "Breaded" Chicken Cutlets & Roasted Brussels Sprouts w/ Red Peppers

This evening I made a quick and easy dinner so we could eat as soon as hubby got home from work since I had a number of errands to run after dinner. I can't believe how cold it got (literally overnight). It's 34 degrees here now as I type this at 11:00 p.m. and it's supposed to go down to around 27 degrees overnight tonight. It was just in the low 70s here on Monday and Tuesday. I pulled my winter coat out for the first time this evening before heading out to run errands (mind you, I didn't put it on...but I had it with me...LOL). I am so excited about it being in the 20s in the morning...that means I get to pull out my new "snowboarding gloves" to wear that I got a couple weeks ago! LOL 

For dinner, I prepared a couple of large chicken cutlets that I dipped into egg wash and coated with a mixture of approximately 1/3 cup almond flour, 2 tablespoons flax and 2 or 3 tablespoons finely grated Parmesan cheese. I added a few good shakes of Italian seasoning and seasoned the cutlets with salt and pepper and some paprika as they browned in a skillet on the stove. They only take a few minutes on medium-high to get nice and golden. 

I also trimmed and halved fresh brussels sprouts and added in some sliced red bell pepper I had leftover in the fridge in olive oil, salt and pepper and roasted them at 400 degrees on a cookie sheet for about 20 minutes. It was a quick and easy meal and it included my favorite brussels sprouts! After running errands and getting home late, I actually made a triple batch of my Cranberry Orange Sauce that is cooling off on the stove now. I actually bought another 4 pounds of cranberries tonight (2 pounds for the fridge and 2 pounds for the freezer). These were some of the largest cranberries I've ever seen. They were literally the size of big red grapes! I snapped a few photos of our simple dinner below. Enjoy!


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CyberSis said...


I can't believe you're as freezing as we are here ... it's 25 right now! You're braver than I am, though. I've been wearing my winter coat for the past several days! I heard the weatherman on the national TV news mention *Polar Vortex* twice in the same breath tonight. Here we go again?!?!

Your supper looks wonderful ... and what beautiful big cranberries! I'll have to look for them. :-)

Gourmet Girl Cooks said...

Hi CyberSis,

I know...can you imagine close to a 50 degree drop in temps in just a few days time? Brrrr. I can't seem to get my feet warm tonight.

It was such an unusual batch of cranberries and I honestly have never seen them that large before. The bag says they were from Wisconsin. :-)

Anonymous said...

more cranberries???????

Gourmet Girl Cooks said... can never have too many cranberries! ;-)

Anonymous said...

Yessss! Wisconsin...that's where I'm from. And it's cold here too, Thermometer now says 11 above zero. We are supposed to get down to a -2 by morning.

That chicken looks beautiful. Bet that coating could be used on pork chops as well.

Roasted veggies go well with just about anything & are so easy peasy to do.

Gourmet Girl Cooks said...

Hi there,

Wow...11 degrees. I can't even imagine that, much less -2 degrees!

Thanks. I'm sure the coating would work great on pork chops too...and you could even toss some other seasonings in to complement sage! ;-)