Ingredients

• 1 cup all-purpose flour
• 2 eggs, beaten (or ½ cup egg substitute)
• 1 (5-oz) box cheese and garlic croutons (3 cups)
• ¼ cup shredded Parmesan cheese
• 4 boneless chicken cutlets (1–1 ¼ lb)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon garlic powder with parsley
• ¼ cup canola oil

Prep

• Place flour in shallow bowl and eggs in second bowl.
• Crush croutons finely; combine with Parmesan cheese in third bowl.

Steps

1. Season chicken on both sides with salt, pepper, and garlic powder.
2. Dredge chicken in flour (coating both sides); dip into egg (allowing excess to drip off). Finally, coat chicken with crouton mixture; press with fingertips to evenly coat (wash hands).
3. Place oil in large sauté pan; preheat on medium 2–3 minutes. Add chicken; cook 4–5 minutes on each side and until chicken is 165°F. Serve.

Ingredients

• 1 head green cabbage (about 3 lb), thinly sliced
• 4 medium turnips, chopped
• 2 cloves garlic, coarsely chopped
• 4 slices bacon
• ½ cup apple cider vinegar
• 1 tablespoon sugar
• 1 can red beans (15–16 oz), drained
• ½ teaspoon kosher salt
• ¼ teaspoon pepper

Prep

• Slice cabbage (6 cups).
• Peel turnips and cut into small bite-size pieces (2 cups).
• Chop garlic; cut bacon into 1-inch-long pieces (wash hands).

Steps

1. Preheat large sauté pan on medium 2–3 minutes. Place bacon in pan; cook 4–6 minutes and until crispy. Remove bacon from pan; discard one-half of the bacon fat.
2. Add to same pan with remaining one-half bacon fat: cabbage, turnips, and garlic; cook and stir 10–12 minutes or until cabbage wilts and turnips soften.
3. Stir in vinegar and sugar; cook and stir 1–2 minutes or until cider has reduced by about one-half.
4. Stir in beans, salt, pepper, and bacon; cook 1–2 minutes or until beans are thoroughly heated. Serve.