Sometimes classics need a little spicing up. I’m a fan of tried and true, but we all get in a cooking rut and just want something new and interesting. The problem is, usually this is when we’re tired and want something new and interesting to fall into our laps!

This actually happened to me just the other day. I was browsing through a new magazine and looking for something for dinner. I had steaks out, but didn’t end up marinating it in time so I needed a substitute. Low and behold these tasty chicken cutlets. Just a few slight changes to a standard chicken cutlet and dinner was revived! I opted to use sweet paprika since I didn’t know how strong these would end up and wanted my daughter to eat them. I loved the sweetness that it gave, but my husband said he’d prefer more heat and spice than sweet. Next time, because there will be a next time! I really enjoyed the yogurt sauce, picky husband not so much 🙂 Yogurt, mayonnaise, and sour cream are battles I haven’t won yet!

Spanish Chicken Cutlets with Yogurt Sauce

Ingredients

• 1 1/4 cups plain yogurt
• 2 tsp smoked paprika ( I used sweet paprika and really enjoyed the taste)
• salt and pepper
• 1 1/2 cups panko bread crumbs
• 4 chicken cutlets, 1/2 inch thick, trimmed
• 6 Tbsp olive oil
• 2 garlic cloves, minced
• 2 Tbsp minced fresh parsley

Also, this drug is sold online & it doesn t require another type of endorsement that costs much expensive viagra on line & ultimately it brings the prices of the drugs. These particular types of erectile dysfunction drugs are effective and allow you to cheap sildenafil uk have intercourse regularly. Although we can hear more and more viagra tablets usa about epimediums contribution on increased testosterone level and muscular volume, there are no scientific researches yet to prove this. The disease is such a notorious one that may cause the break of a sweet relation. viagra online stores
Adjust oven rack to middle position and heat oven to 200 degrees. Combine yogurt, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Reserve 1/2 cup yogurt mixture. Place bread crumbs in a shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. One at a time, coat cutlets in remaining yogurt mixture and dredge in bread crumbs, pressing to adhere.

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook 2 cutlets until golden brown, about 4 minutes per side. Transfer to wire rack set inside rimmed backing sheet and keep warm in oven. Wipe out skillet with paper towels and repeat with 2 tablespoons oil and remaining cutlets.

Wipe out skillet with paper towels, and heat remaining 2 tablespoons oil until shimmering. Add garlic and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly. Whisk cooled garlic oil and parsley into reserved yogurt mixture until combined. Season with salt and pepper to taste. Serve chicken with yogurt sauce.

Source: Cook’s Country, Feb/Mar 2012