Fleur de Lis

Fleur de Lis

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Tuesday, June 7, 2016

Tuscan Chicken Cutlet with Parmesan Grits

What's that you say? Parmesan Grits? Not polenta, but grits??? You betcha. This was a restaurant quality meal that was ready start to finish in about 30 minutes. Order a take out pizza that's going to arrive cold? Chinese delivery that's full of MSG? Or a delicious chicken dinner with creamy grits and roasted zucchini?  Do you have to ask?

Let's make our chicken:

2 lbs. boneless, skinless chicken breasts, wrapped in plastic wrap and pounded thin
Salt and freshly ground pepper.
2 cups Italian bread crumbs
2 eggs, lightly beaten
1 T. Tones Tuscan Garlic Seasoning blend
Peanut oil

After pounding the chicken breasts until thin, lightly salt and pepper.

In a shallow plate or pie dish, add Italian bread crumbs.

In another shallow plate or dish, add lightly beaten eggs and seasoning blend and lightly mix with fork.

Depending on the size of the chicken breasts (which are now cutlets), you may need to cut them in half. Take one piece of chicken at a time and place in egg mixture and then place in bread crumbs. Lightly press the chicken into the bread crumbs and make sure they are completely coated.

Place on a wire rack as you complete breading the other pieces of chicken.

In a large skillet, over medium high heat, heat enough peanut oil to cover the bottom about 1/4 inch. Place a few pieces of chicken at a time into the oil and let cook 4 - 5 minutes per side until golden brown. Continue until all pieces are cooked and let drain on a wire rack placed over paper towels.

Now let's make our grits. I used quick cooking grits for this batch.

2 cups water
2/3 cup heavy cream
1/4 t. salt
2/3 cup quick cooking grits
3/4 cup freshly grated Parmesan cheese (please don't use the cheese from the can)

In a heavy saucepan, heat water, heavy cream and salt until a light boil. Add grits and whisk to combine. Reduce heat to simmer and cover. Let cook for 7 minutes or so until liquid is absorbed. Whisk in cheese and serve immediately.

Now isn't that lovely?

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