Ok, you're getting a 2 for 1 today!
I still had some cornbread stuffing mix left from Thanksgiving and my kids wanted chicken cutlets this past Friday night. Sure, no problem. That is until I actually looked in my pantry and realized I didn't have enough breadcrumbs. So I crushed the cornbread stuffing mix, added some fresh rosemary and garlic powder and Voila, instant breadcrumbs. I actually preferred the cutlets this way, it was very tasty! Then, of course, I had to make some Bruschetta to put on top of them (that's how we love to eat them!). So if you're ever in a pinch for breadcrumbs, just use a mini food chopper (like the one in my Giveaway..hint, hint ;) and make your own.
Rosemary Cornbread Chicken Cutlets
4 Boneless Chicken Breasts
4 c. Cornbread Stuffing Mix (I used Arnolds®), chopped into fine breadcrumbs
2 tbsp. Fresh Rosemary, chopped
2 tsp. Garlic Powder
2 tsp. Kosher Salt
1 tsp. Fresh Ground Pepper
Egg wash (2 eggs + 1/4 c. 2% Milk)
1 c. All-Purpose Flour
Canola Oil, for frying
For a standard sized chicken breast, you should be able to get approximately 3 cutlets out of each. They don't all have to be uniform in size. If one part is thicker than the other, gently pound the thicker part with a meat mallet to make the piece even for cooking. On a clean cutting board, lay the chicken and place one hand flat on top of the chicken. Holding your knife parallel to the cutting board, slice the chicken horizontally from the thickest end to the thin end into 1/4 inch thick cutlets. You will need three separate bowls. One for flour. One for the egg wash. And another for breadcrumbs, rosemary, garlic powder, salt and pepper. Dip each cutlet first in the flour, then in the egg mixture, then in the breadcrumb mixture. Add approximately 2"-3" of oil in a large frying pan and heat over medium-high heat. Fry chicken cutlets until they are cooked through and lightly browned. Drain on paper towels or brown paper bags to remove excess oil. Makes 12-16 cutlets(depending on the thickness of your chicken breasts).
Points+=6 approx. per cutlet. It's hard to determine because most of the oil that is used gets drained off. It is 3 Points+ before frying.
On another note, if you don't follow me on Facebook or are a new friend, you are probably not aware that 2 days before Thanksgiving my MIL fell while out shopping and broke her hip. She had to have surgery the day before Thanksgiving where they had to put a rod in her hip that goes down to right above the knee. The surgery went well and she's since been released from the hospital and is now recovering at a rehabilitation facility where they say she should be able to come home by Christmas but it will take about 4 months for her to get full mobility back. So what does this have to do with stuffing? Well, she was supposed to bring the Portuguese stuffing to Thanksgiving dinner and even as sedated as she was (and drugged up on Morphine), she was still worried about that stuffing! I told her not to worry and came up with this version. It was really good and in fact, my sister in law (the one who usually only eats Stove Top) loved it as well!
Sausage, Apple & Rosemary Cornbread Stuffing
4 c. Cornbread Stuffing Mix (I used Arnolds®)
3 links Italian Fennel Sausage, skin removed
1 Honey Crisp Apple, cored, peeled and diced
1 tbsp. Fresh Rosemary, chopped
1 tbsp. Canola Oil
2 tbsp. Red Onion, minced
1 Stalk Celery, small dice
1 3/4 c. Low-Sodium Chicken Broth
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
In a small saucepan, bring the chicken broth to a boil then remove from heat. In a separate frying pan, add the oil and cook the sausage, breaking it apart into small pieces. Add in the onion, celery, apples and rosemary and saute for 3-4 minutes until all ingredients are mixed together. In a large bowl, add the stuffing mix, sausage and apple mixture, heated chicken broth, salt and pepper and mix well. Transfer to an oven safe baking dish and bake at 350°F for approximately 25 minutes or until a light brown crust is formed. Serves 6.