A Day at the Park. Chicken cutlets recipe

I know its been a while..

Of course my photo share was missing..

I have been  doing so many things on my computer

 deleting this and that.

 I had so much stored in my external drive for years.. I know I will never use it so out it went..

Some of it just didn't make sense, it must have been when I was in the learning stages of saving.

 I just haven't taken the time to Blog, so today Ill try to get some blogging time in.
Oh besides taking the dogs to the vet.
 Last week was Sally's turn to mess up her back now that we have Abbie all straightened up.
The Vets just love us we are keeping them in business. Besides the dentist and doctors..

I'm on Alter guild this month, we didn't have communion last week but we are for the rest of the month. This morning I went over to check out the situation and glad I did.. I cant stand to do everything the last minute, now all I have to do is go over and put the wine out in the church. Its all ready to go and sitting in the refrigerator.. Mary will go over Saturday eve or Sunday Morning and clean up and set up for Church Sunday than we will both get it set up for the Ash Wednesday.

We start our soup suppers that day my turn is the 29th.. Bill and I already have planned what we are going to bring. I always bring way more because that's me.. I want to have enough even though I will have helpers don't know who except two of them. I just hope I get workers because Bill wont be able to help.. I just hope he doesn't have to go for a transfusion that day. Crossing my fingers, that always makes him tired afterwards.

Good News I got  a jury summons again!!
Why don't they send them to people who are able! its crazy.. Now I have to go through the hassle of bringing it to the Doctor and they have to let them know I cant do jury duty.. what a pain..

Oh well such is life I cant understand why I always get summoned.. This has to be at least the 9th time I got a summons and 4 times on jury duty.. Some people never get called I never said I wanted to be a life time juror LOL

Enough crying!!

Sharing a couple pictures taken the past couple of weeks..

Hope you see something you like.

The wind the other day during the snow blowing Abbie's hair back.

She loves to go out there and eats chunk's of snow off the deck..

I even found Green in the park.

I love Trees they are so beautiful, even in winter.

At least to me they are.

BEST EVER CHICKEN CUTLETS

INGREDIENTS

• 3 cups panko or homemade breadcrumbs
• 2 large cloves garlic, finely minced or grated
• 3 tablespoons finely minced fresh Italian flat leaf parsely
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt, plus more for seasoning
• ½ teaspoon pepper, plus more for seasoning
• ¾ cup plus ½ cup finely grated pecorino Romano or parmesan cheese
• 3 eggs
• 1 cup AP flour
• 2 lbs boneless, skinless chicken breasts
• olive oil for frying

INSTRUCTIONS

1. In a medium, shallow bowl, combine the breadcrumbs, garlic, parsley, oregano, salt, pepper, ¾ cup cheese, and set aside. In another medium, shallow bowl, whisk together 3 eggs with ½ cup cheese, a pinch of salt and pepper and 1 tablespoon water until fully combined. Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.
2. Cut the chicken into thin, even slices. Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of plastic wrap over top, and use a meat mallet to pound it out to be about ½ inch thick. Repeat with the remaining chicken, then generously season each piece with salt and pepper.
3. Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.
4. Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess (*See note). Next, coat it in the egg mixture, and let the excess drip off. Then, into the breadcrumbs. Be sure to press it down and move it around so that it’s thoroughly coated. Place the chicken on the reserved plate, and repeat with the remaining pieces.
5. Heat a generous amount of olive oil in a large, heavy bottomed saute pan over medium-high heat. Place 1-3 chicken breasts in at a time, depending on how many your pan can hold. Don’t overcrowd the pan. Cook until golden brown on each side, and then remove to paper towels or a rack to drain.
6. Serve as is with a squeeze of lemon, with a tomato arugula salad, or smother with marinara and mozzarella to make chicken parm. This procedure also works equally as well with veal and pork.
7. Leftovers can be stored, wrapped tightly, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Thanks for looking