Today I finally get to write about one of my favorite recipes from Cooking Whole 30! These chicken cutlets are delicious, and equally good leftover so hopefully you will have an extra piece or two when you make them. We don’t deviate too much from the recipe you will find in the book, but I will say where it calls for dried lemon peel we substitute lemon zest. We also heat our small oven to 200° and transfer the cutlets to a sheet pan to keep them warm while we finish the second batch. This is probably not necessary if you are cooking for two, but thanks to the pandemic we still have one of our sons at home so we are making a little more chicken than it calls for. Having a hot oven is also handy if you don’t pound your chicken quite thin enough. The breading will start to burn if you leave it in the pan too long, even at medium heat, so a few minutes in the oven can finish it off.
We have made the cutlets multiple times just as the recipe in the book suggests, but it’s a pretty versatile piece of chicken and last night we decided to mix up the sides and make those long awaited Brussels sprouts! And I have to say they turned out even better than my butter and white wine version.Jump to Recipe
Sauteed Brussels Sprouts
- Sautee pan with lid
- 1 lb Brussels sprouts
- 2 tbsp ghee or clarified butter
- 1/4 cup apple juice
- kosher salt and freshly ground black pepper
- Wash and prep the Brussels sprouts, trimming the ends and removing any very loose outer leaves. Cut them in half or quarters depending on the size of the sprout.
- Heat ghee in sautee pan over medium high heat. Add one sprout to pan and wait until it is sizzling away and you know the pan is very hot. Add remaining sprouts.
- Cook, stirring occasionally, for 3-4 minutes. Do not stir too often as you want that deep golden color before flipping them to the other side. Mine border on burnt, but I think that is where the flavor is. Season with salt and pepper.
- When the sprouts are browned add the apple juice and cover immediately with well fitting lid. Lower heat to medium low and cook until sprouts are tender, about 6 minutes. Serve immediately.
See you tomorrow for Whole 30 Smoky Sweet Potato Chili!