Chicken Cutlets with Eggplant

Grown up chicken nuggets! And eggplant just because it was in the fridge and it worked!

Ingredients:

2 skinless, boneless chicken breasts

2 tbsps flour

salt and pepper (or Mrs Dash) to taste

3/4 cup Panko bread crumbs

2 eggs

2 tbsps dijon mustard

4 tsps honey

zest of 1 lemon

eggplant sliced 1/4" thick (I used half a medium sized one here)

fresh parsley and lemon wedges to garnish

vegetable oil for frying

Begin by slicing the chicken breasts in half horizontally to make 4 cutlets. Then wrap each cutlet in plastic wrap and use a mallet to lighty beat them to an even 1/4" thickness.

Set up your standard breading station.

Mix the flour, salt and pepper together in a bowl.

Place Panko in another bowl.

And in a third bowl mix the eggs, dijon, honey and lemon zest together.

Coat each cutlet with flour, then dip in egg mixture and then coat in Panko. Repeat with the eggplant slices and place both the cutlets and eggplant slices on lined baking sheets.

Heat vegetable oil about 1/4" deep in a frying pan. Brown each cutlet and eggplant slice on medium high heat for about 1 minute per side then return to the lined baking sheets.

Pop them into a 425°F oven for 5-6 minutes.

Serves 4 and don't forget the lemon wedges. A good squeeze of lemon really enhances the meal.

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