You asked for quick weeknight dinners, and this is exactly the kind I make at home.

Crispy chicken cutlets over a lemon-herb arugula salad with shaved parmesan and a little honey. It is sweet, savory, bright, and done in 25 minutes.

The honey is a small touch, but it changes everything. It softens the bite of the greens, catches on the crispy edges of the chicken, and makes the whole plate feel more considered than a weeknight dinner usually has time to be.

Crispy Chicken Cutlets with Lemon-Herb Arugula Salad

Serves 2–3

Ingredients
For the chicken:
2 boneless, skinless chicken breasts
1 large egg
1 tablespoon milk
3/4 cup Italian-style breadcrumbs
Sea salt and cracked black pepper
Olive oil or avocado oil, for pan-frying

For the salad:
4 cups baby arugula
1/4 cup shaved parmesan
1/4 small red onion, thinly sliced
2 tablespoons chopped fresh herbs
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 teaspoon raw honey
Sea salt and black pepper

Method
Slice each chicken breast horizontally to create 4 thin cutlets, then lightly pound them so they cook evenly. Season both sides with salt and pepper. Whisk the egg with the milk in one shallow bowl and place the breadcrumbs in another. Dip each cutlet into the egg mixture, then into the breadcrumbs, pressing firmly so the coating adheres. Let them rest for 5–10 minutes.
Heat a thin layer of oil in a skillet over medium heat. Cook the cutlets for 3–4 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate.
Toss the arugula with lemon juice, olive oil, herbs, salt, pepper, parmesan, and red onion. Add the honey and toss gently. Plate the crispy cutlets with the salad and finish with a little more honey over the chicken.

#weeknightdinner #weeknightmeals #chickencutlet ...

Cottage cheese had its moment, but kefir cheese is the one I keep coming back to.

It’s creamy, fermented, naturally rich in probiotics, and just sharp enough to make a piece of sourdough feel more considered.

I spread it thick, then add chili oil for heat, honey for balance, and flaky salt for texture. Simple, but not boring. Although, by itself it’s just as good.

Skip the cottage cheese. Save this instead. ❤️ ...

Years of brunches, and this is the one thing I always bring. Leeks, red pepper, prosciutto, and crumbled goat cheese in a cast-iron pan. Stovetop sauté, oven-finished. Topped with fresh herbs. 30 minutes, start to finish. Holds at room temperature and travels well.

Save this for your next brunch.

Leeks, Prosciutto & Crumbled Goat Cheese Frittata Recipe.

Ingredients
6 large eggs
2 tbsp milk or cream
1 tbsp olive oil
1 tbsp butter
1 small leek, thinly sliced (white and light green parts only)
½ red bell pepper, diced
2 slices prosciutto, torn into small pieces
2–3 oz goat cheese, crumbled
Salt and pepper, to taste
Fresh herbs (dill, chives, or thyme), chopped, for garnish

Method
Preheat oven to 375°F (190°C).
Prep and chop the vegetables. Tear the prosciutto.
Whisk eggs and milk/cream. Season with salt and pepper. Set aside.
Heat olive oil and butter in an 8” oven-safe skillet over medium. Add leeks and bell pepper. Sauté until softened, 5–7 minutes.
Add torn prosciutto. Cook 2 more minutes, stirring occasionally.
Turn off heat. Let vegetables cool 5 minutes.
Spread vegetables and prosciutto evenly in the skillet. Pour egg mixture over them.
Cook on stovetop 2–3 minutes, until edges begin to set.
Sprinkle crumbled goat cheese evenly over top.
Transfer skillet to oven. Bake 8–10 minutes, until set in the center and golden on top. (Insert a toothpick. If it comes out clean, it’s done.)
Cool slightly. Garnish with fresh herbs.

#brunchrecipes #frittata #eggrecipes #brunchideas ...