Before the Memorial Day Holiday Weekend that will be full of burgers, hot dogs, pulled pork or even seafood, why not serve chicken during the busy work and school week prior to the holiday.

Versatile, crunchy and light chicken cutlets are so fast and super easy to make.

For a weeknight meal, these cutlets work out great. Pair a nice-sized cutlet with your favorite side such as pesto pasta, your favorite pasta topped with marinara sauce or maybe some herbed rice, perfect.

Served with a lemon wedge and chopped parsley as quick garnishes, this easy evening meal can be made in no time, with very little cleanup.

Parmesan Chicken Cutlets

6 large chicken cutlets

1 cup all-purpose flour

1 cup plain panko breadcrumbs

½ cup finely grated Parmigiano-Reggiano cheese

1 teaspoon dry Italian seasoning

½ teaspoon garlic powder

Salt

Black pepper

¼ teaspoon chili flakes

2 large eggs, whisked

Canola or a seed oil, for frying

Chopped fresh flatleaf parsley; optional garnish

Seeded lemon wedges; optional garnish

Mix your all-purpose flour with 1 teaspoon of salt and a ½ of a teaspoon of your pepper together in a shallow sided dish or medium shallow bowl.

In another sided dish or medium shallow bowl, whisk your eggs and set aside.

In a third shallow bowl or sided dish, mix together your panko, Parmigiano-Reggiano cheese, Italian seasoning, garlic powder, chili flakes, ¾ of a teaspoon of salt and ½ of a teaspoon of pepper.

Dredge each chicken cutlet in flour first, then into the whisked eggs and lastly into the third bowl of seasonings. Repeat these steps until all chicken cutlets are coated.

Add enough oil into a large skillet to fry your cutlets in, approximately a quarter of an inch of oil. Preheat your skillet on medium heat. When the oil is hot and ready, gently place a few chicken cutlets into the hot oil at a time. Cook each cutlet for a few minutes on each side, a bit longer for thicker cutlets if you have not pounded them thin. Cutlets should be nicely browned when done. Tested done, your chicken cutlets should read 160 degrees Fahrenheit on a kitchen thermometer. Drain the cooked cutlets on a paper-towel lined rack or pan.

Garnish with chopped flatleaf parsley and lemon wedges if desired. Serve with your favorite sides.

Garlic Scape Pesto

1 cup fresh garlic scapes, roughly chopped

2 packed cups fresh basil leaves

½ cup grated Parmigiano-Reggiano cheese

¾ teaspoon kosher salt

1/3 cup pine nuts or Marcona almonds, raw if possible

3 ounces olive oil

3 ounces of a seed oil such as grapeseed oil

½ teaspoon of freshly squeezed lemon juice

In a food processor, mix all of your ingredients together, except for the oil. Slowly pour the oils in, until you reach the pesto consistency desired. Store in a tightly sealed container, with a piece of parchment paper directly over the pesto.

Toss your cooked pasta in the amount of your fresh homemade pesto desired. This pesto is also so fresh that it can be served as a dip with fresh summer vegetables.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts. She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.