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Pinch and Swirl

β˜•οΈ Bite-Sized Sundays: The Crispy Chicken Secret Everyone Should Know

Published 3 days agoΒ β€’Β 1 min read

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Happy Sunday, Friends.

This week: A chicken cutlet technique that changes everything, the salad recipe people actually ask for, and dinner combinations that feel fancy but aren't fussy.

"Intelligence plus character - that is the goal of true education." - Dr. Martin Luther King Jr.

🌟 Recipe of the Week: Crispy Baked Chicken Cutlets​

Here's the dinner that proves "light" doesn't mean boring and "baked" doesn't mean bland. These cutlets come out golden and crunchy every time - no frying needed. The secret is a clever way to cut one chicken breast into 3 equal cutlets.

  • Difficulty level: Easy
  • Prep time: 15 minutes, Cook time: 20 minutes
  • Perfect for: When you want comfort food that won't weigh you down

🎯 Quick Hits

  • Trending Taste: Here are my favorite light-but-luxurious mains:
  • Back to Basics: Set yourself up for success - pound those chicken cutlets to even thickness before breading. It's the difference between good and great.
  • Market Find: Baby arugula in those convenient clamshells is one of my grocery store MVPs right now. It's consistently good all year round, pre-washed, and ready to become that 10-minute salad everyone asks about (recipe below!).

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All my best,

Baked Chicken Cutlets

Parmesan Baked Cod

"I made this today and I’m eating it from the pan it is so delicious! i followed all the directions and it came out beautifully." ~Janet

Italian Chicken Cutlets

Cast Iron Pork Chops

"I followed the recipe exactly and they turned out phenomenal. Would not alter or change any of it. My wife who normally is hesitant to eat pork chops because they are often dry, said 'I would actually consider ordering pork chops in a restaurant now'" ~Roger

Mashed Red Potatoes

"Made these many times, our go to potatoes. So easy and delicious, no gravy needed!" ~Mandi

Arugula Salad

"Best arugula salad ever!!!" ~Mary

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600 1st Ave, Ste 330 PMB 92768, Seattle, WA 98104-2246
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Pinch and Swirl

The best food happens at home.

The best meals don’t come from restaurant kitchens. They come from home cooks like you who take simple ingredients and turn them into something worth sharing. My specialty is making global cooking approachable, from beloved American classics to exciting international flavors. I create recipes that make it simple to cook memorable, restaurant-quality dishes, so you can feel confident and inspired in your own kitchen.

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