We had chicken cutlets last night for dinner, special request from college daughter that was home visiting a night. I had leftovers, because I tend to make too much. Leftover cutlets are good reheated if you’re careful. Or you can turn them into any number of good chicken sandwiches, like these Sort of Buffalo Chicken Sandwiches.
Tonight I started with the leftover breaded and fried cutlets. I combined a few options. I had thought that the breading might let me just skip the typical breadcrumb topping but I think, in hindsight, it would have been better to just scrape the breading off the leftover cutlets. I liked it okay this way. Youngest thought it was blah. But in case you are looking to experiment, here’s what I did.
- a few leftover chicken cutlets that had been breaded and fried
- enough broccoli to lightly cover the bottom of a 9×9 pan
- 1 can cream of chicken soup
- 1/3 cup plain yogurt (or you could use sour cream or mayonnaise)
- 1 cup grated Cheddar cheese, divided
- 1 Tbs Dijon mustard (or use some curry powder instead)
- 1/3 cup bread crumbs
Chop the leftover chicken cutlets (or another form of leftover cooked chicken) and layer it and the broccoli in a 9×9 pan.
Preheat the oven to 350.
Mix together the soup, the yogurt, and half the cheese, then mix this together with the chicken and broccoli and spread out in a 9×9 pan.
Mix together the remaining cheese and the breadcrumbs (or crushed potato chips or corn chips or crushed croutons ….?) and sprinkle across the top.
Bake for 25-30 minutes.