Hallelujah, I cooked! Actually, the miracle isn't so much that I cooked, it's that a. I remembered to take pictures and b. the pictures were worth saving. Anyway, hooray!
If you can't tell, breaded chicken cutlets are a favorite of mine and Aaron's. Though last night I decided to forgo the standard pasta side and make a healthy veggie instead.
I adapted this recipe from Rachael Ray's Big Book of 10 (my current favorite cookbook).
Crispy Chicken Cutlets with Bacon-Cranberry Asparagus
1 bundle of fresh asparagus
vegetable oil for shallow frying
5 slices bacon, chopped
4 chicken breast cutlets, pounded thin
1/2 tablespoon poultry seasoning
4 tablespoons flour
2 cups bread crumbs
1 lemon, zested, then cut into wedges
1/2 cup dried cranberries
Preheat the oven to 400. Trim the asparagus (trim where one asparagus naturally breaks in half), drizzle with vegetable oil (or olive oil) and season with salt and pepper. Roast for 15-25 minutes, depending on the size of your asparagus.
Cook the chopped bacon in a skillet over medium-high heat, then remove to a paper towel-lined plate.
Season the chicken cutlets with salt, pepper, and poultry seasoning, then dredge in the flour. Combine the bread crumbs with the lemon zest in a shallow dish. In a separate dish, beat the eggs and add a splash of water.
Heat 1/4 to 1/2 inch of vegetable oil in a large skillet over medium-high heat. Coat the chicken cutlet in the egg, then the breadcrumbs, then add to the hot skillet. Cook for 3-4 minutes on each side. You may have to do more than one batch depending on the size of your skillet.
While the cutlets finish cooking, combine the asparagus with the cranberries and the cooked bacon.
Serve the chicken and asparagus with the lemon wedges.