I'm not sure if he is serious, but Collin wanted to know if he is allowed to publish stuff on here because he is cooking now. He actually answered the door wearing my girliest apron which is lavender gingham with yellow flowered ruffles on it.
Anyway, yesterday he made the yummiest chicken from the Everyday Food cookbook he got for his birthday. I liked this way better than the same thing you order in a restaurant. The recipe calls for plain bread crumbs, but he used Panko (freeze-dried Japanese bread crumbs) and I think it made all the difference. You can buy them for pretty cheap at Trader Joe's.
3/4 c panko bread crumbs
3/4 c grated Parmesan
8 Chicken cutlets, sliced thin
coarse salt and ground pepper
1 egg, lightly beaten
2 c jarred tomato sauce
1/4 c olive oil
6 oz. mozzarella cheese, cut into 8 1/4 inch thick slices
Heat broiler. Combine bread crumbs and Parmesan in pie plate. Season both sides of chicken with 1/2 t salt and 1/4 t pepper. Dip chicken in beaten egg, then dredge in breadcrumb mixtures, turning to coat both sides. Spread tomato sauce on bottom of 10X15 inch baking dish. Heat 2 T oil in large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet and cook until golden, 1-2 minutes on each side. Using a spatula, transfer the browned chicken cutlets to the baking dish, placing them on top of sauce. Repeat with remain oil and chicken cutlets. Top each cutlet with a slice of mozzarella. Broil 4 inches form heat source until sauce is hot and cheese is melted and lightly browned in spots, 5-8 min. Serve immediately.
It makes me so happy that he cooks on the weekend now:)