Chicken cutlets is a dish everyone should know how to make (unless, of course, you're a vegetarian). It's a culinary basic that our kids will probably like (given their penchant for chicken nuggets).
I have fond childhood memories of watching my mom pat bread crumbs onto chicken breasts (not sure why that simple act was so reassuring. I'll need to talk to a shrink about that).
So I bought the chicken breasts and I'm all set to go.
Oh no. It's nearly 7 pm and I just realized I forgot to buy the bread crumbs.
I call Avo, who assures me we have bread crumbs, but I can't seem to find them.
"Well, you can make your own bread crumbs," he suggests.
Um, no. Too ambitious at this hour.
I check the fridge for backup ingredients, but, aside from some sliced cheddar cheese, plain yogurt and moldy salsa, it's empty.
I vowed to make chicken tonight and Damnit, I'm going to do it.
After scouring the cabinets, I manage to find some tomato sauce and fresh garlic.
I decide to go ahead and invent my own recipe:
Paula's Baked Chicken with Garlic and Tomato Sauce
1. Place two skinless chicken breasts in a baking dish.
2. Dump in Fairway tomato sauce and chopped fresh garlic.
3. Bake at 400 degrees for a half an hour.
That's it. A half an hour later, I have succeeded at baking chicken, but it's bland and a bit chewy.
Luckily, I get the inspired idea to add one more step:
4. Add Avo's leftover white bean soup (fresh rosemary, garlic, sausage, white bean and other misc. ingredients) and warm in the microwave together.
Avo arrives home and immediately locates the bread crumbs.
We sit down to eat.
"My chicken and your white bean soup...It's a true collaboration!" I declare.
"Not bad for a Monday night," says Avo.