March is a month to celebrate! During its four fleeting weeks, we witness the transition from a dreary landscape to nature’s reawakening. Instead of holding our collective breath in anticipation of spring‘s arrival, let’s toast what’s to come!
In our case, we greeted March with an 18th birthday. Lily, our soon to be adult, had a low-key, fun family celebration in mind for her special day. She’s a picky eater with a short list of favorites (most include chicken). So, the decision was simple – fried chicken and pink champagne! With the champagne adding the celebratory note, and the fried chicken keeping things casual and fun – it was easy to relax and just enjoy each other!
Our Lily is blessed to have a godfather who has the best fried chicken in Cleveland, at his Mr. Chicken restaurants. If you don’t have an Uncle Mike nearby, never fear! Another family favorite version of fried chicken is our homemade, gluten-free crispy chicken cutlets. Thin and crispy with a side of savory sauce, these satisfying cutlets and their simple preparation are crowd pleasers. Either option is fabulous with your favorite sides and a glass of bubbly. We pulled the celebration together with some down home accents – checked linen napkins, flowers and a favorite Country playlist. Easy peazy!
So go ahead, welcome March with a bright outlook and a laid back celebration! Spring will be glad you didn’t hold your breath;)
Happy spring,
Kim & Tess
Crispy Chicken Cutlets
Ingredients
- 4 boneless, skinless chicken cutlets/breasts
- 2 cups gluten free panko
- 2 eggs
- Kosher salt
- 1/2 cup olive oil
For the Sauce
- 1/2 cup ketchup
- 4 tablespoons Worcestershire
- 2 teaspoons Tamari *this is GF soy
- 2 teaspoons Dijon mustard
Instructions
For the Cutlets
- Heat oven to 400 degrees. Cover two cookie sheets with foil. If you have a cooling grid, add to one of the sheet pans. Use one for the uncooked breaded cutlets, and the other to reserve the cooked cutlets in the heated oven.
- Break the eggs onto a plate, whisk, and add a few pinches of salt.
- Pour the panko into a ziplock bag and roll over with a rolling pin or a glass to make the pieces finer. Pour onto a plate.
- Dip each cutlet into the egg, and then the panko. Pat the panko onto the cutlets. Set aside on the prepared sheet pan.
- Heat 1/4 cup olive oil over medium heat. When you can smell the oil and see swirls, drop in a few grains of panko. If they toast, the oil is ready.
- Add 1/2 of the cutlets, and if you have a splatter screen (highly recommended), place on top. Cook for 3-4 minutes per side. Reserve in the heated oven.
- Wipe out the pan. Add the other 1/4 cup oil. Repeat previous step with remaining cutlets.
For the Sauce.
- Add all of the ingredients. Whisk together. Serve with the cutlets.
