Chicken cutlets tonight. I took some boneless skinless chicken breasts and sliced them horizontally to make skinny pieces. Alternately, you could pound them. Mine were still slightly frozen though, making it easier to cut them. Mix some flour with salt, pepper, and Italian herbs (basil or oregano or a mixture). You could put the flour in a plastic bag and shake the chicken in there until coated or put the flour on a piece of wax paper and dip the chicken pieces. Put an egg or two into a flat bowl and mix it together with a fork, adding a little water or milk if you’d like. On another plate or paper or in another bag mix together some bread crumbs and grated Parmesan cheese. Heat up a few tablespoons of oil in a large pan. Take the flour-coated chicken and dip in the egg, then the breadcrumbs. I like to use two forks to do this otherwise your hands get pretty messy! Lay the chicken in the hot oil and cook a few minutes on each side, until nicely browned. Move the pieces around so they get cooked evenly.
Serve with olio e alio pasta if you want to continue the Italian theme or mashed potatoes or rice. For the pasta, bring your water a boil and then heat some minced garlic in olive oil very slowly in a small pan. Watch it carefully–it burns quite quickly! If you like it, add a little anchovy paste. I skip that part. Use a fair bit of oil–this is basically your sauce. Grate some Parmesan while you’re waiting. When everything else is done, quickly cook the angel hair pasta, which only takes a few minutes, and drain it. Put the pasta in a serving bowl, pour the garlic and oil over it and mix well. Serve with the grated Parmesan on the table. Put some olive oil out there too–some people like to add more at the table.
Updated to add: If you want more detailed directions along with pictures, see my post on how to make chicken cutlets.