Grandma's Chicken (aka Healthy Breaded Chicken Cutlets)

One of my mom's go-to recipes when we were little was breaded chicken cutlets, or tenderloins. So when I needed to graduate my kids from dino-nuggets, this was the perfect recipe for the evolution of our family dinner. These are easy to make on any work night. The kids would ask for it for dinner all the time, and we started to just call it  "Grandma's Chicken". My youngest still asks for it all the time. To me, that's a winner. I serve it with almost anything - salad, roasted vegetables, rice, mashed potatoes.... The go-to for us though is to serve it with my Easy Weekday Rice and Roasted Broccoli. And my husband always adds some hot sauce. Enjoy!

Grandma's Chicken (aka Healthy Breaded Chicken Cutlets)

INGREDIENTS:

• 1 lb - 1 1/4 lbs of chicken cutlets or tenderloins
• 1 cup skim milk
• 1/3 cup water
• 2 cups Italian seasoned bread crumbs
• 3 Tb Olive Oil
• 4 green onions, chopped

PREPARATION:
1. Pre-heat oven to 350 degrees.

2. Line a baking tray with parchment paper.

3. Make an assembly line for the chicken in this order: Chicken, a bowl with the milk and the water  (mixed) in a bowl, a bowl with the Italian bread Crumbs, and then end with the baking tray (picture is below).

4. Take a piece of chicken and submerge it in the milk/water mixture. Then coat it fully in the bread crumbs, and place it on the baking tray. Repeat until all of the chicken is well-coated and on the tray. The chicken will cook the best if it is spaced apart, but it is ok if the pieces touch. Just don't have them overlap.

5. Drizzle the chicken with the olive oil, and sprinkle the  green onions on top as well.

6. Bake at 350 degrees for 40-45 minutes.

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