Recipe of the Week: Mam Lin's Chicken Cutlets

​My babysitter, Vivian, has been with me since Vale was born, and that was over 14 years ago. What I learned from Vivian is that Filippinos are very respectful, and everyone has a title … be it a nickname or term of endearment that sticks for life. She has taught my kids a lot of Visayan dialect, which is really cute coming from a three-year-old who has a total Jersey accent, and there is a word thrown in in total Filippino cadence that is nothing I understood. Federica had a Fillipino accent for a few toddler years till she went to Kindergarten. LOL
 
Although Vivian has known me almost 15 years, she still calls me very respectfully, Mam Lin. (Like Miss Linda).   So since my kids all love my chicken cutlets and beg me once a week to make them, I have given them the respect they deserve and named them Mam Lin’s chicken cutlets. I refuse to repeat a recipe each week, but I will do it once a month for sure.  These are Albert’s favorite!
 

• 2 Pkgs thinly sliced chicken cutlets (Try to get thin sliced and not just breast…or you will have to pound the hell out of them)
• 3 eggs beaten
• 1 cup flour (for dredging)
• 1 cup milk (for dipping)
• 2 cups Panko breadcrumbs (Don’t use the standard “Italian” mix..the Japanese always know what they’re doing .. lol)

 
THESE ARE APPROXIMATE MEASURES…I measure nothing when I cook…but this gives you an estimate. And you may need more or less depending on how much you cook.
 

• Kosher salt
• Ground pepper
•  Extra virgin olive oil for frying

 
Take your cutlets out of the fridge about ½ hour before you are ready to use them.   They are easier to work with at room temperature.  Start heating up your olive oil on medium heat to get really hot, but not burning.
 
Salt and pepper both sides of your cutlet.  HIP MOM HINT:  It’s actually easier if you make a mixture of s/p and put it on a plate and “dip” the chicken in the mixture once on each side.
 
Dredge or dip the cutlet in flour, shaking off the excess over a plate, and leaving a coating. Dip the floured cutlet in egg, letting the excess drip off, but making sure the cutlet is evenly covered. Coat the cutlet in the plate of breadcrumbs, pressing the cutlet into the crumbs so they adhere.
 
Put your cutlet in the hot oil and cook on each side until golden brown. 
 
You should know by sight if the cutlet is cooked on either side.   If your oil is too hot, the pan will scorch and the cutlet will be brown.  You might need more oil.
 
Repeat this with each cutlet until ready to serve.
 
I serve my chicken at room temp (because I make them in the morning, usually), which is totally acceptable, and a major time saver.   Lemon and parsley are great condiments here.
 
As a side dish, I do a version of Giada’s Little Stars with Parmigiano.  So easy:

• 1 box pastina or any tiny pasta (Orzo or alphabets)
• Butter (unsalted)
• Parmigiano cheese

 
Salt your water and let it come to a boil. Add the pasta, and cook to desired consistency (I am an al dente girl).  But, I sometimes let these baby pastas cook in the water similar to rice, and the water absorbs for a creamy texture and voluminous consistency.
 
When the pasta is cooked, coat with cheese FIRST.
Once the pasta is coated, add the butter to coat but don’t over do it.
 
ABONDANZA!  This is one of the home run dinners in my house. So basic, but comfort food always is.
 
HIP MOM HINT:  When breading the cutlets, I use paper plates for each ingredient (except the eggs).  When  you’re done, just chuck them in the garbage.  I love anything disposable.

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