Always in search of a quick last minute dinner, this week I turned to one of the more helpful apps on my iPhone, “How to Cook Everything” by Mark Bittman. You may know Mark Bittman from his work in the New York Times. He’s written a nifty little app that has an easily searchable database of recipes, the ingredients for which, you likely have in your kitchen. I have recently taken to searching the app on my way home, grabbing any last minute ingredients (you may or may not count chicken as a ‘need to have in the freezer’ ingredient), and making dinner at home. This last night was a slightly odd mix of risotto and the above mentioned chicken fingers. Why chicken fingers? Because Waitrose had chicken priced down from 4GBP to 2.69GBP. That my friends, means we’re having chicken for dinner, regardless of how it pairs with risotto (surprisingly well).
Roasted Chicken Cutlets (or Chicken Fingers) – adapted from Mark Bittman’s How to Cook Everything App
2 tbsp olive oil
1 c bread crumbs
2 tsp oregano
1/4 c grated parmesan
400g chicken cutlets (or chicken breasts cut into strips)
1 egg white, lightly beaten
salt and pepper
Preheat your oven to 400F. Combine the oil, bread crumbs, oregano, and parmesan. Stir until combined. Season with salt and pepper. Dip the chicken cutlets, first into the egg white, then into the bread crumb mixture. Place on a baking sheet lined with parchment paper (or a silpat baking mat). Repeat until all your chicken pieces are breaded. Press any leftover crumbs onto the tops of your chicken. Roast in the oven for 20 minutes.