I’m sure by now, you might have noticed that I think my mom is the greatest cook to ever walk this planet, but don’t we all feel that way when it comes to home cooked meals and our mothers?
I have to confess, however much I love chicken, I have a hard time getting excited by grilled chicken breast, off the bone, otherwise known as chicken cutlet. Granted I am a little biased, give me a roast chicken of any kind and I could eat it for a week straight, even if it was just seasoned with salt and pepper, but when it comes to grilled chicken breast, I’m like a difficult kid all over again. I will not go there. That is of course unless my mom is making it (hi mom!).
Recently on vacation, we rented a beach house with a beautiful, shiny new kitchen. We woke up one morning and decided that that would be the day that we would stay home, make lunch ourselves and hang by the beach. That famous mother of mine, decided to get busy with, yup you guessed it, chicken cutlet. I decided to stay back, bored by the the main ingredient. I’d just wait to taste the outcome. Thirty minutes later, the chicken came out, placed on a platter laced with lettuce, and topped with juicy grilled onions and crispy parsley leaves. She had proven me wrong. How had she managed to make that boring chicken look and taste just so good?! Had she managed to convert me? Well, maybe she had managed to semi convert me – I haven’t since become a huge lover of grilled chicken cutlet but having made her recipe once myself I can definitely say, I might be on the way.
You will need
- 1lb extra thin chicken cutlet
- 4 tbsp Mrs Dash, Lemon Pepper seasoning blend
- 1/2 tbsp olive oil
- 2 pinches of salt and pepper
- 1 large onion, sliced thinly
- 1/2 bunch parsley
- Wash and dry the chicken well.
- Sprinkle Mrs Dash lemon pepper, salt and black pepper over the chicken and make sure that each piece has been coated.
- Preheat a large grill pan on medium heat, add in the oil, then place the chicken pieces in, cooking about 3 minutes per side until golden. You may have to work in batches.
- Take the cooked chicken and place it on a bed of lettuce.
- Using the same skillet, cook the onions until soft, remove then place the parsley in the skillet until it has softened and the leaves are a little crisp.
- Place the parsley on top of then chicken and the onion on top of the parsley.
- Top with cherry tomatoes, thinly sliced jalepeno, or lemon halves.