These easy patties are one of my go-to meals because they can be ready in less than 20 minutes and they always satisfy. Here’s how I do it. First, I pound the chicken between plastic and most of the time I use a plastic produce bag. Definitely use plastic because it’s less cleanup and you won’t get chicken splatter all over the place.
Then I lay out a long sheet of wax paper with a bowl in the middle. The flour goes on one side and the bread crumbs on the other (I use my homemade whole wheat crumbs). I use a fork to stir the salt & pepper into the flour. I zest the lemon and chop the parsley, adding them to the crumbs. Then I juice the zested lemon and add the 2 tsp. of juice to the egg.
Now my assembly line starts. I dip the chicken in the flour, the egg, and the crumbs. What I find is that the parsley seems to mostly disappear from the crumbs before I’m done so I keep a little extra parsley on the side and stir it into the crumbs later when needed.
It doesn’t take much oil to make these cutlets nice and crispy and I only add a little at a time when turning the cutlets over. I have a really big fry pan I got at Target (10 inches across!) but I still have to work in batches. If you crowd the chicken in the pan it won’t brown as well and they won’t be as crispy.
This recipe is quick so I always start my side dish first and that’s usually my spaghetti with chard or rice with kale. But last night I made Greek spinach rice and it went great with the chicken cutlets. I will post that recipe soon. Breaded chicken cutlets are one of those flexible recipes you can make your own. Do you like rosemary? Add some dried rosemary to the crumbs. No lemons? Just leave them out. Like things spicy? Add some cayenne to the flour and serve with hot sauce instead of lemon. Using this basic formula you can add any dried spices you like to either the flour or crumbs. But I hope you’ll try it this way because it will probably become your family favorite too. Click here for the recipe. – Jenny Jones
This is my Sunday routine… having some green tea and making tortillas. Ever since I started making my own homemade tortillas, I have never bought them at the store. They are just so much better, especially when you eat them fresh right out of the pan. Wow! I always enjoy making them for someone who has never had one that’s homemade and watching their expression when they take the first bite. I always tell them, “This is what tortillas are supposed to taste like.” Then they ask for the recipe.
Once they’re made, I store (what’s left) in an air-tight zip top bag, refrigerated. There’s so much you can do with tortillas. Roll them up with scrambled eggs for breakfast (that’s happening right now), make quesadillas, or tortilla pie, or any rolled up sandwich. Or just slap some butter on them and enjoy. So that’s what I made today. …just sharing… – Jenny Jones
On the menu this morning – bran muffins. And I’ll tell you why you should try this easy recipe. We all need fiber. You could try one of those cereals with tons of fiber — you know, the ones that taste like particle board chips. Or you can make your own delicious bran muffins, which by the way, are very portable for breakfast on the go.
Fiber is associated with a lower risk of heart disease, stroke, hypertension, diabetes, obesity, and gastrointestinal diseases. Fiber also promotes regularity and can prevent constipation and hemorrhoids. By the way, when you increase your fiber you also need to increase your water intake. So I had one and a half muffins for breakfast with a big cup of green tea and some peaches. And that’s what I cooked today (so far). …just sharing… – Jenny Jones
Here’s a snapshot of dinner today, my one-pan thighs and fries made with skinless chicken thighs, lots of potatoes, and asparagus. The recipe may seem complicated on paper but it’s really easy and there is no cleanup. None. I’m posting this so you can see how it looks on the pan. I line my rimmed baking pan completely with foil. Then I place a disposable broiler pan at one end. This broiler pan is needed because all the fat will drain off the chicken thighs and it will stay in the broiler pan and not spread onto the potatoes.
After coating the chicken and potatoes with an easy mixture of olive oil and spices, I put the chicken thighs in the broiler pan and the potatoes on the rest of the baking pan. Then it bakes in a 425 F oven for 45 minutes. The potatoes get crisp and the chicken gets tender. After that you just push the potatoes over to make room for asparagus (or green beans). Then back in the oven for another 10 minutes and it’s done.
To serve, I lifted the chicken off the broiler pan with tongs, scooped up some potatoes and asparagus and we had a fabulous dinner. Then I threw away all the foil and only had to wash two dishes. So that’s what I cooked today. …just sharing… – Jenny Jones
I try to be good, I really do. But I made my amazing cinnamon rolls for brunch today. Well, it wasn’t really brunch – it was just breakfast but when I put cinnamon rolls on the table, it became brunch. Isn’t that why we all love going to brunch? “Let’s get the eggs and omelettes over with so we can get to the sweets!”
So that was me this morning, having my obligatory scrambled eggs and whole grain toast to clear my conscience in preparation for cinnamon rolls. Boy are they good! I see why so many people love this recipe. It’s easy and you can actually make this recipe with no butter at all, which is what I did. I used Canola Harvest instead of butter for the filling and didn’t miss the butter at all. Click here for the recipe.
These sweet rolls are soft and gooey and they smell amazing. I used Saigon cinnamon, which is more potent than the popular Ceylon cinnamon and I highly recommend it. Anyway, there’s only half a pan left now and that won’t be around long since I’m having it for dessert tomorrow.
Today I also made my ribs and potato salad for dinner so we’re having leftovers tomorrow. Tomorrow is going to be a good day with ribs, potato salad, and cinnamon rolls for dessert! And that’s what I cooked today. …just sharing… – Jenny Jones
Looking for an easy chocolate cake from scratch? This is it. Oh… and looking for a healthier chocolate cake recipe? This is it too. It’s not a fancy cake but it’s really moist and rich tasting even thought it’s made without eggs or butter. I make it with extra-light olive oil but my frosting does have two tablespoons of butter. If you use my frosting, that means each slice would have 3/4 teaspoon of butter. I can manage that. But you can also skip the frosting, make it a vegan chocolate cake, and just dust it with some powdered sugar.
For baking with chocolate I always use Dutch-processed cocoa for a beautiful dark color and it’s also less bitter than the regular one. It can be hard to find but World Market carries my brand (Droste), which I used in this recipe. This is the perfect cake to make last minute since there is no butter to soften and no eggs to warm up to room temperature. I often put it together before dinner and by the time we eat, the cake is cooled and then I whip up some frosting and… we have dessert.
This easy chocolate cake from scratch is perfect for Sunday family dinner… everyone does have a Sunday family dinner, don’t they? For the frosted version, click here for the recipe. For my chocolate cake with no butter recipe, click here. – Jenny Jones
If you haven’t tried my chicken pot pie you’re missing something really good… and really easy. I haven’t had it for a while and when I made it today, I had forgotten how quick and easy it is and how absolutely delicious it is too! I use white meat chicken breast, carrots, celery and peas so it has lean protein, some vegetables, and I top it with my easy oil crust (made with extra-light olive oil) and wow – it was awesome! Here’s the recipe. I also made a salad (I make one just about every day) – this one had baby lettuce, cabbage, green onion, garbanzo beans, and a cherry vinegar dressing. And for dessert, I made chocolate cake.
But this is not just any chocolate cake. It’s the easiest and one of the healthiest cakes ever. It’s an easy one-bowl cake made without eggs or butter so only the frosting has butter and that’s only two tablespoons. But if someone wants to avoid butter completely, you could skip the frosting and just dust it with some powdered sugar. I don’t know why I haven’t posted the recipe. I think it’s because I just frost it in the pan and it’s not very fancy looking. But it’s so good, I will be posting the recipe. I make it all the time here at home.
We were just negotiating over the size of the servings. In order to avoid any hurt feeling, I try not to make my slice any bigger than his. It’s just easier that way. So that’s what I cooked today. …just sharing… – Jenny Jones
I’ve been craving cabbage rolls for days so I made them yesterday but I’m eating them today. They always taste better the next day so I like to make them the day before. This time the cabbage was a little small so it made twenty little bundles of goodness filled with ground sirloin, rice, tomato, and mushrooms. The mushrooms are optional but I think they add a nice extra flavor. And I like to use different liquids to pour over the rolls for baking. This time I used some tomato but other times I just use water from boiling the cabbage. I’ve even topped them with sauerkraut and its juice for baking and they were great.
When my dad made these we always had them with sour cream so today I browned them in a little olive oil (my dad used butter) and had them with reduced fat sour cream and yummmmm!!!! I remember my mother used to make cabbage rolls (golabki) and she even liked them cold – just stick one on a fork and there’s your snack. Polish cabbage rolls is one of my most viewed videos – I never expected that. Here’s the recipe.
For dessert I made my apple pie bars.
It’s less work than apple pie but just as tasty, made with 2 pounds of Granny Smith apples and my healthier and easier oil crust. It’s the same crust I use for all my pies, including chicken pot pie. Ooooh, chicken pot pie sounds so good – I may have to make it tomorrow. Back to my apple pie bars. There’s an ongoing debate in this house about whether these are apple pie bars or a square apple pie. I don’t care what we call it as long as we get to eat it. Here’s the recipe and that’s what I cooked today. …just sharing… – Jenny Jones
It’s so simple and so healthy. Simple because my easy broiled salmon only takes 15 minutes to make – all you need is a lemon and some olive oil. And healthy because salmon is good for your heart…. and your eyes, and your brain, and your joints, and etc., etc.. Salmon is always on the list of foods with the most health benefits and it’s easier to cook than you think.
Wild caught salmon is the best choice and of course getting it fresh is important when it comes to fish. It’s always good to know what day they deliver fish at the market and that’s the day to go get it. There are lots of ways to cook salmon (most of them too fancy for me) so I keep it simple – just lemon, oil, salt and pepper. Of course you can add other spices if you like but this simple recipe is really good.
Every oven is different and every broiler is too so your fish may take less time to cook, or more depending on a few things. 1) How strong is your broiler? 2) What is the distance between your oven rack and the broiler? 3) How thick is your salmon? 4) How do you like it cooked?
In my kitchen, the broiler has two setting, high and medium. I cook it on the high setting. I place the rack one below the top, which puts my oven rack around 5 1/2 to 6 inches below the heat. The salmon I find at my store is usually about an inch thick but depending on the thickness of the fish, you would cook it about 10 minutes per inch. I prefer my fish cooked all the way through but if you want it less done inside, cook it for a little less time.
A recipe for broiling is different from baking. Baking is more exact but broiling depends on all kinds of variables so just use your common sense and keep an eye on it. As for what to serve with this beautiful fish, I always make something on the stove top since the oven is occupied, so I often make rice and a steamed vegetable or my rice with kale. I also like salmon with my spaghetti with chard. Oh, and sometimes, just some peeled, chopped, and seamed sweet potato goes great with this simple broiled salmon. Click here for the recipe. – Jenny Jones
Questions about your no knead bread or rolls? These notes should help…
My dough didn’t rise.
No knead dough doesn’t rise like standard yeast breads, it only puffs up and gets bubbly. It will be a little bigger after the resting time but don’t look for a much larger volume.
Your yeast may not be fresh and should not be used past the expiration date. Even with a good expiration date, yeast has a short shelf life once a package is opened. Even with the small packets, once it’s opened, yeast should be tightly sealed and kept in the freezer, not refrigerated.
Your water may have been the wrong temperature. For the faster method, hot tap water is usually around 125 to 130°F. Anything hotter than that is too hot. And boiling water is definitely out. For the overnight method, cold to room temperature water works.
You changed the recipe. It’s best to follow the recipe exactly for the first time. That way you know it works. Don’t change the recipe the first time, paying attention to every detail. You can get creative later on.
My dough was too dry.
You did not aerate your flour before measuring. Flour always settles in the bag or container and must be aerated before measuring; otherwise, you will be using too much flour. To aerate flour, using a large spoon or spatula, stir the flour around to incorporate some air. To see a short video on how to aerate flour, click here.
You measured the flour incorrectly. To measure flour, use a flat-topped measuring cup, gently spoon the aerated flour into the cup until it’s mounded above the rim and level off the excess with the back of a knife. Do not tap the cup or the container of flour.
You changed the recipe or used whole wheat flour.
My dough was too runny.
You used too much liquid or not enough flour. Use a cup specific for measuring liquids, have it on a flat surface and view it at eye level to make sure your liquid is at the correct line.
You sifted the flour before measuring, which would cause you to use less flour than required. Never sift flour before measuring unless specified in the recipe. You should only aerate your flour before measuring. (see my Flour Basics on how to aerate flour)
You changed the recipe.
My bread wasn’t cooked inside.
Your oven (and pot) were not preheated long enough. Use an oven thermometer to make sure your oven has reached 450°F. It can take over half an hour.
You sliced it too soon. After bread is removed from the oven, it will continue to cook inside. It’s best to let it cool completely before slicing (I know it’s hard to wait!)
My bottom crust was too hard.
Your pot was too close to the heat. Try raising the oven rack so the bottom is not as close to the heat.
Your oven may be hotter than you think. Use an oven thermometer to assure your oven is the proper temperature.
Try placing a baking pan on the rack below the bread to block some of the heat.
Try a slightly lower temperature by preheating to 450°F but lowering the temperature to 425°F to bake.
If using a black cast iron pot, try another one that is not black.
Do not bake any longer than indicated.
I don’t have a Dutch oven.
I have only made this bread in an enameled cast iron Dutch oven (Le Creuset) but other people have commented that they had success using:
a glass pyrex dish with a lid
a stainless steel pot with a lid
a stainless steel pot with foil on top and the original pot lid over the the foil
a clay baker
a springform pan with an aluminum foil top
a pizza stone with a stainless steel bowl as a cover
several people posted here that they used a black cast iron pot with a lid
a roasting pan with a tightly sealed foil heavy duty top
a heavy soup pot with a lid
a corning dish with a glass lid
a Romertopf clay pot
a crock pot bowl with a lid
two nonstick bread pans, no parchment paper – put the dough in one of the bread pans, flip the other pan upside down over the first pan and put binder clips on the two ends to hold the pans together.
an oven-safe stoneware insert (removed from a slow cooker) with a cookie sheet over it as a lid.
a cast iron skillet and foil as a lid
2 1/2 quart corning ware casserole.
Keep in mind that any lid must be tight fitting because you need to create steam inside the pot and the lid should have an oven-proof handle (not plastic). Your pot will need to hold at least 3 quarts but 5 to 6 quarts is most common. Or… You can make my No Knead Ciabatta Bread or No Dutch Oven Bread – they both bake on a pan, no Dutch oven needed. Click here for the recipes.
My parchment paper stuck.
If your parchment paper stuck it’s from using an inferior brand. Reynolds brand will never stick. If you can not get Reynolds brand you need something to lift the dough and place it in the Dutch oven. You can try using a well floured kitchen towel to transfer the dough, letting the dough roll off the towel into the hot pot. Do not leave the towel in the pot, only use it as a means of lifting the dough. Do NOT use wax paper in a hot oven. It will melt onto the bread and it will be ruined. I don’t use a towel because my dough always sticks to the towel. Parchment paper makes the job super easy but inferior papers can stick. I always use Reynolds brand – it never sticks.
I don’t have parchment paper.
You can make no knead bread without parchment paper. Parchment is the easiest way to lift the dough and place it into the hot pot.
Another way is to place the dough directly into the (ungreased) hot pot. You have to be careful because the pot is very hot.
Some recipes use a floured towel to rest the dough and you would use the towel to transfer the dough into the pot, letting it roll off the towel in to the hot pot. For me, the dough usually stuck to the towel, even though it’s floured, so I switched to parchment paper.
Can I add extras to the dough and when should I add them?
You can add extras to your dough at the very beginning when you first mix it up.
I have added nuts, raisins, sugar, caraway seeds, 10-grain cereal, oats, and olives. You can see all my variations in the Breads category.
Other commenters say they have added: cheese, rosemary, Italian herbs, crushed garlic, garlic powder, blueberries, cranberries, honey, cinnamon, molasses, jalapeno peppers, olive oil, sun dried tomatoes, maple sugar, and “Everything But The Bagel.”
Can I double the recipe?
A helpful woman named Marion says yes. “I doubled everything, flour, yeast, salt and water. Used 5 quart Dutch oven. It was a little tricky getting the folded dough into the paper basket but otherwise smooth sailing! I’ve seen this question up here many times and no one has answered it, so that made me think it might be a no-go but actually it’s great.” (Thank you, Marion)
I live at a high altitude. Any changes needed?
Several people have commented that they live at high altitudes (from 4,500 to 8,400 feet) and made no changes to the recipe, and their bread turned out very well.
How do I aerate flour?
Flour must be aerated before measuring because it often settles in the bag or container making it heavy and compact, resulting in too much flour being measured. Aerating basically means fluffing it up and is not the same as sifting. Flour should not be sifted before measuring unless the recipe states to do so. Sifting will result in too little flour being measured.If you dip into flour without aerating, you will be getting too much flour and your dough will be too dry. To aerate flour you simply stir it around with a spoon before measuring. To see a short video on how to aerate flour, click here.
After aerating, be sure to use a flat-topped dry measuring cup. There are two ways to measure the flour: 1) Scoop & Level – Gently scoop the flour up with a spoon and sprinkle it into your measuring cup until it’s mounded above the rim. Do not tap the cup or the container of flour. Finally, level off the excess flour with the back of a knife. 2) Dip & Level – Gently dip your measuring cup into the flour until it’s mounded above the rim and level off the excess flour with the back of a knife. Sources vary but in my kitchen, a cup of flour weighs between 4 1/2 and 5 ounces.
Can I make it with Gluten-Free flour?
Well…. you can make it with gluten free flour but you may not like it. I tried it and the loaf was smaller and more dense and chewy, without the traditional big holes and it didn’t taste anything like the original recipe. I tried it once but nobody wanted to eat it.
Can I make it with Sourdough Starter?
I’m sorry I have no experience with sourdough starter but there are many comments from those who have used it.
Don’t you need sugar to feed the yeast?
No. You do not need sugar to activate the yeast. This is a half-true old wives tale left over from when yeast wasn’t preserved as well as it is today.
Doesn’t hot water kill the yeast?
No. Hot water does not kill yeast but boiling water will. Today’s yeast is more sturdy and accommodating than years ago and can tolerate water or liquid up to 130°F. The killing point for yeast is 140°F. (average tap water comes out at about 120-125°F – my tap water is 127°F)
What size Dutch oven do I need?
The ideal size of Dutch oven for no knead bread is 5 or 5 1/2 quart. I make mine in a 5 1/2 quart enameled Dutch oven but I have also made it in a Dutch oven that measures 3 1/2 quarts.
A Final Note: If you have followed my recipe exactly with no changes at all and it doesn’t look right before baking, don’t make adjustments to try to “fix” it. Trust the recipe, don’t change anything and continue as directed. You may be surprised that it turns out after all.
