recipes worth sharing

I have three main dish recipes for you this month! Also, I thought I should tell you how to make chicken cutlets because they are a staple at my mom's house, but I somehow always forget about them (a true tragedy) and how to make them. So I need to write it down for my own reference anyway. We had them for dinner last week as sandwiches with roasted red peppers and mozzarella cheese on bread (with some of the leftover spicy garlic sauce - see below), and we had them again on Sunday as chicken parmesan. As for the first two recipes, the images belong to the blogger of the recipe as identified below each image.

How Sweet It Is: Honey Mustard Chicken Chopped Salad
This was yummy. It was also a quick and simple prep.
image: How Sweet It is

The Cozy Apron: Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce
This recipe came from my brother, Derek. I made these with pitas instead. The chicken by itself is delicious, but with the sauce, it is even better. Aside from the pitas, this is a quick prep and grill recipe - simple and easy.
image: The Cozy Apron

Simply Scratch: Chicken Shawarma Wraps with Lemon Tahini Yogurt
Another option to go with pitas. (Can you tell we like pitas?) Don't forget the pickles: I got a kosher dill pickle from the deli. It adds the perfect flavor to the combination.
image: Simply Scratch

Chicken Cutlets (recipe from my mom)
1 egg
1/2 cup breadcrumbs
1 TBS dried parsley
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
1 TBS shredded parmesan cheese
olive oil
1# chicken breasts

In one bowl, beat the egg. In another bowl, mix breadcrumbs, parsley, garlic powder, salt, pepper, and parmesan. Set aside.
In a large skillet, add enough olive oil to cover the bottom of the pan. Heat olive oil over medium-high heat.
While the oil is heating, pound chicken thin between two pieces of wax paper or parchment paper. (If you don't have a meat mallet, use a pot or skillet.)
Once the oil is hot, take one piece of chicken and dip it in the egg. Then dip it in the breadcrumbs and place it in the skillet. Repeat until the skillet is full. Fry the chicken until golden brown. Flip to the other side, and fry until that side is golden brown. Remove cooked chicken to paper towel-lined plate. Repeat with more oil (if necessary) and chicken until all chicken is cooked. Serve on sandwiches, salad, or as chicken parmesan. (Chicken parmesan: add sauce and shredded parmesan cheese and bake (at 350) until cheese melted.)