Breaded Chicken Cutlets

Today was crazy. Wait... I think I say that every day. For now, I will blame the time change because it seems that the extra hour we were robbed of is growing exponentially, but only in my home. Perhaps the hour of loss is directly related to the pile of laundry that magically appeared right in front of the washing machine. It must have been some type of time warp where my family changed their clothing 400 times. Could I have been in a coma? I just did laundry!!! How does this keep happening? It doesn't help that my washing machine is in my kitchen. It's not even behind a door. It's right there... staring at me... taunting me. It's laughing at my neurotic nuance called task completion, knowing that I will never be done with laundry until I take my last breath. It knows it has won. I bow my head in defeat and feed the hungry beast for the fourth time today.

I owe this blog to my washing machine. I owe this blog to my dirty dishes, my piles of paper, my dust bunnies, dog hair and bath tub ring. I owe this blog to my two beautiful twin boys who keep me running from sun up to sun down and quite often from sun down to sun up. If it weren't for all of the aforementioned I would have a leisurely life. I could spend hours in the kitchen creating divine four course meals set on beautiful china. And you wouldn't be the least bit interested, would you.

You see, I understand that you have no time just like I have no time and that is why I do what I do. So let's get in the kitchen and make some super yummy chicken cutlets. It was originally going to be fried chicken but it just didn't turn out that way. When things go south in my kitchen, I don't get to upset about it. I just turn the dish into something else. This time it turned out to be a delicious bonus. I hope you enjoy it!

What you'll need:

free range chicken breasts

1 small coconut yogurt plain flavor

3 cloves garlic, crushed

2 cups almond meal

2 T Italian seasoning

2 T parsley

2 tsp onion powder

2 tsp garlic powder

1 tsp red pepper flakes (omit for the kiddies)

ice and water

coconut oil

What you do:

Get out one deep bowl and two shallow bowls. Put ice and water in the deep bowl. In the second bowl mix your yogurt and three crushed garlic cloves together. In the third bowl mix the almond meal with the next five ingredients. Now take your chicken and soak it in the ice water for ten minutes. Really cold chicken holds the breading better. Next take the chicken out and pat dry. Butterfly the breasts and pound the thick part of the breast down so they are even and thin. Coat the breast with yogurt and then the almond mixture.

Get your pan hot with the coconut oil and fry up these little guys. They only take a couple of minutes per side. Drain on a paper towel if necessary.

There you have it! No, it's not fried chicken... I have to re-engineer that one. But it is all kinds of yummy. The yogurt keeps the chicken moist and gives a hint of tang while the spices wake up the senses. Just in time too... I think I heard the washer buzz.

Enjoy!