There is nothing quite like Sunday Supper in the south. Many of our fondest memories are made in these “suppers”, whether they be mid-afternoon after church, or actually at dinner time. The fact of the matter is that Sunday supper hold a special place in our hearts. They represent a time when all the family comes together (without fail) and share in a fantastic combination of good food and great company. You may have a crowd or just a few people, and you may be eating on fine china or Chinet, but there is no better display of Southern food, etiquette, and hospitality than is displayed at Sunday supper. It is a time where we open our tables to any who wish to join us, grandma’s recipes are brought out of the cabinets, and our “yes ma’ams” and “no ma’ams” are on point.
Despite all of the nostalgia brought about by Sunday suppers, my favorite memories of these meals are not ones with a lot of formality. Rather the focus is on coming together and sharing in fellowship and conversation and re-setting our minds for the coming week. This dedicated time of the week to regroup holds a special place to me, whether I am celebrating with my whole family or just having a meal at home with my husband.
This week’s recipe is one of the later as for one reason or another a majority of my family members were out of town this Sunday. So I opted for a quick-yet-fulfilling recipe that allowed me to focus more on my husband than on endless meal preparation.
Parmesan Crusted Chicken
4 Chicken Cutlets
2 Eggs, Beaten
1 ½ Cups Italian Seasoned Breadcrumbs
1/3 cups shredded Parmesan Cheese
Preheat the oven to 350 degrees. Combine the parmesan cheese and the breadcrumbs. Dredge each chicken cutlet in the egg, then in the parmesan and bread crumb mixture. Once dredged, place the cutlets in a casserole dish that has been sprayed with non-stick cooking spray. Spread remaining bread crumb mixture on top. Bake at 350 for 20-25 minutes or until Chicken is cooked through.
*This recipe was inspired by Fantastic Foods of the Deep South.