I first started making Chicken Cutlets years ago when my daughter was still fairly young and in her chicken nuggets phase. I have to admit it, although I loved the convenience of just throwing some chicken nuggets in the toaster oven, I didn’t like how they tasted. Plus, I felt guilty feeding her stuff out of a box, so I decided it was time that I did something about it, after all, chicken cutlets are so easy to make.

Since I am Brazilian and that is not something I grew up eating, I had to figure out how to make them. After doing some research online I came across this recipe I found on food52, by Merrill Stubbs. She was trying to impress her fiancé who loved German food and wiener schnitzel was one of his favorite dishes. Well, I figured, if these Herbed Chicken Cutlets are good enough to please her fiancé, they will definitely be good enough for my picky daughter to eat. I had to give it a shot. Guess what, I made these Herbed Chicken Cutlets and they were an instant hit. My daughter not only loved them, but it became one of her favorite meals to have.

With time, I realized that the grown-ups loved this dish as well, perhaps because of the mixed herbs with parmesan cheese in it, or because they are so crunchy, delicious and you can have dinner on the table on a snap. Merrill Stubbs prefers panko to plain breadcrumbs on her chicken cutlets because of the extra crunch. I would have to agree with her on this one. That crunchy texture is SO GOOD!

When I make these Herbed Chicken Cutlets for my daughter and her friends, I serve them alongside some mashed potatoes and a green vegetable. Unfortunately for me, the green vegetable cannot compete with the Chicken Cutlets and mashed potatoes, so they always get pushed aside by the kids. Poor veggies. For myself, I just serve these Herbed Chicken Cutlets with some mixed greens and a glass of wine. Yum!

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Herbed Chicken Cutlets

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 6 minutes minutes

Total Time 26 minutes minutes

Servings 4

Author My Global Cuisine

Ingredients

• 1 cup Japanese style panko breadcrumbs
• 1 Tbsp chopped assorted herbs parsley, thyme, rosemary
• 1/3 cup grated parmesan cheese
• Salt and pepper
• 2 eggs
• 1/2 cup flour
• 3 Tbsp vegetable oil
• 1 Tbsp butter
• 3 boneless skinless chicken breasts pounded to about 1/4 inch thick

Instructions

• In a wide shallow bowl or pie plate, stir together the panko, herbs, parmesan, and salt and pepper to taste.
• In another bowl, crack the eggs, add a pinch of salt and pepper and lightly beat with a fork.
• In a third bowl, stir together the flour and a large pinch each of salt and pepper.
• Line a baking sheet with a double layer of paper towels.
• Heat the oil in a large, heavy skillet over a medium-high flame. Add the butter. In the meantime, coat one of the chicken breasts with the seasoned flour, shaking off any excess. Dip the breast in the egg mixture, and then in the breadcrumbs, pressing them lightly so that they adhere. Set on a plate and repeat with other chicken breast.
• When the butter just starts to turn brown, gently lay both of the chicken breasts in the pan, side by side. Cook for 2 to 3 minutes, until the bottom is golden brown and crispy. Gently turn the chicken over and cook for another couple of minutes, until both sides are evenly browned.
• Remove the chicken and let it drain on the paper-towel lined baking sheet for a minute or so.
• Serve immediately, ideally with mashed potatoes and something green.

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With the autumn leaves falling, thoughts in the United States turn to the holiday season and to baked goodies such as Pumpkin Bread which has become a staple at many Thanksgiving feasts. I love pumpkin anything, and I suspect I am not the only one. For years items such as pumpkin spice lattes, pumpkin cheesecakes, pumpkin butter, pumpkin dipping oils,  and even pumpkin s’mores have been showing up at my local markets.

Driving by my local farm, I am always excited when I get the first glimpse of fresh pumpkins ripening on the vines. The excitement only grows when the pumpkins make their way from the fields to the stands. After a stop at the farm to pick up a fresh pumpkin, next stop is home to bake some fresh Pumpkin Bread. For me, this is very much a seasonal dish, but it is special nonetheless. Every year it seems, I tweak the recipe just a bit to see if I can make it better. At this point I have done it enough that it is always good, but making it just a little different each time, gives me hope of one-day creating the ultimate Pumpkin Bread killer recipe. For now, this recipe is my very best, and I think you will agree it’s better than most out there.

During the season, fresh pumpkin is available at most supermarkets and farm stands. Once the weather gets colder, and pumpkin season comes to an end, your only option might be canned pumpkin. As more organic and freshly processed options are now available, don’t be afraid to use try these products as they can produce equally delicious results.

For those of you who like to bake, and would like to make something special for Thanksgiving dinner, Pumpkin Bread is a great choice. It is easy to make, and can be prepared in advance. It can be also be gently warmed before serving. I love to eat mine while it’s still warm after baking with pumpkin butter or cream cheese. Sometimes I also add raspberry jam to it. In my opinion, no Thanksgiving dinner is complete without this delicious treat accompanying  your meal.

My best to you and your families for a warm and comforting Happy Thanksgiving!

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Pumpkin Bread

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 3 minutes minutes

Total Time 1 hour hour 18 minutes minutes

Servings 1 loaf

Author My Global Cuisine

Ingredients

• 2 eggs
• 1 cup canned or fresh pumpkin
• 1/2 cup vegetable or corn oil
• 1/2 cup whole milk yogurt
• 1 Tsp vanila extract
• 1 3/4 cups all purpose flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 Tsp baking soda
• 1/2 Tsp salt
• 1 Tsp ground cinnamon
• 1/2 Tsp ground ginger
• 1/4 Tsp ground nutmeg

Instructions

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 8.5" by 4.5" loaf pan.
• In a large bowl, whisk together the eggs and the pumpkin puree. Whisk in oil, yogurt, and the vanilla extract until smooth.
• In another bowl combine the dry ingredients, flour, brown sugar, baking soda, salt, cinnamon, ginger and nutmeg. Add the dry ingredients to the pumpkin mixture and combine them together.
• Pour batter into prepared loaf pan and bake for 60 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Mine took 63 minutes, but oven varies, so keep an eye on it.
• Remove from oven and cool in the baking pan for about 20 minutes.
• Remove from pan and cool another 10 minutes.
• Enjoy!

Your comments mean a lot to me. If you like what you see, please leave a comment below. Thank you!

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How much lower, you ask? Well a typical pound cake contains 1lb of butter. That equates to 3240 calories, and 366 grams of fat (236 grams saturated fat). This recipe uses 1 cup of yogurt, 160 calories with 9 grams of fat and 1/2 cup of vegetable oil with 964 calories and 109 grams of fat (14 grams saturated fat). So that about 65% less calories and 67% less fat.

Giving up the bad stuff, in this case, does NOT equate to less taste or inferior texture. One bite will convince you I am right and make you believe that this recipe is a keeper. It’s bursting with a wonderful citrus flavor, and the yogurt and oil make it very moist. I came across this recipe when it was first published in Bon Appetit magazine in February 2005. I was looking to grow as a home cook then, so I subscribed to the magazine before venturing out to culinary schools in N.Y.C. and abroad.  I have to say  that I got some great recipes from Bon Appetit, and if you are a new cook, I wholeheartedly recommend a subscription. I have been making this French Yogurt Cake with Marmalade Glaze since it was first published. It  looks  and tastes like it is difficult to make, but it’s quite the opposite, super easy and effortless.  It’s the perfect cake to serve when company arrives, or at dinner parties because it can be made ahead of time, and it keeps well.

Serve this French Yogurt Cake with Marmalade Glaze with some whipped cream and berries on the side, have it for breakfast, or with your afternoon tea. Make one and keep it in the cake dish for when guests unexpectedly stop by. It’s really great at any occasion.

Bon Appetit!

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French Yogurt Cake With Marmalade Glaze

Bon Appetit original recipe

Course Dessert

Cuisine French

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 -8 servings

Author My Global Cuisine

Ingredients

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon of salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons finely grated lemon zest
• 1/4 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1/4 cup lemon orange, or grapefruit marmalade (for glaze)
• 1 teaspoon of water

Instructions

• Position rack in center of oven and preheat to 350 degrees.
• Generously butter an 8 1/2x4 1/2x2 1/2-inch metal loaf pan.
• Sift together the flour, baking powder, and salt into a medium bowl.
• Combine yogurt, sugar, eggs, lemon peel, and vanilla in a large bowl and whisk until well blended.
• Gradually whisk in the dry ingredients. Using a rubber spatula, fold in the oil. Transfer batter to a prepared pan.
• Place the pan on a baking sheet on the middle rack and bake until cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes.
• Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen cake, and then turn the cake out onto the rack.Turn the cake upright on the rack and cool completely.
• Stir marmalade and 1 teaspoon of water together in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set.
• Cut the cake crosswise into slices. Serve it on it's own or with whipped cream and fresh berries.
• (Can be made 1 day ahead. Wrap and store at room temperature.)

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