Chicken Cutlets and Mac and Cheese

Not a bad meal for a Tuesday night.

A freezer stash can be a lifesaver, and these chicken cutlets were just that. A few weeks ago, I prepped a batch, using my go-to technique of pounding the chicken to delicate thinness. Then, they met a pan of sizzling olive oil. I know, baking is a healthier option. But sometimes, a perfectly fried cutlet is simply irresistible.

Chicken Cutlets

• Mix eggs with Parmesan Cheese
  
• Mix bread crumbs, flour or corn starch, pepper, Parmesan Cheese, and parsley
• Toss chicken in a bowl with the egg/cheese
  
• Coat chicken with bread crumb mixture
• Heat olive oil in frying pan.
• Add chicken
• Fry until each side is golden brown.
• Drain on wire baking rack.
• Salt immediately after removing chicken from the oil. 
  
  

For a side, I decided to make Mac and cheese. Ditching the box, and making it from scratch tonight.

Mac and Cheese (Stovetop Version)

Ingredients:

• 1 8 ounces elbow macaroni
• 1/4 cup butter
• 1/4 cup milk, with more if needed
• 1 cup shredded cheese (I love a mix of sharp cheddar and Monterey Jack!)
• Salt and pepper to taste

Instructions:

1. Cook the elbow macaroni according to the package directions until tender. Drain well.
2. In the same pan, melt the butter over medium heat. Add the milk and heat until warm.
3. Add the shredded cheese and stir continuously until melted and smooth. Add more milk if it looks like is might be needed.
4. Add the drained macaroni to the cheese sauce and stir until everything is evenly coated.
5. Season with salt and pepper to your liking. Serve immediately and enjoy!

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