Dinner tonight was:

Chicken Parmesan

Green salad with Green Goddess dressing

Angel hair pasta with olio e alio

some leftover cauliflower with cheese sauce

This is somewhat similar to the chicken cutlets my ex MIL taught me to make but they’re baked rather than fried, so require a lot less last-minute attention. And of course anything with Worcestershire catches my attention!

4 boneless skinless chicken breasts or equivalent chicken tenders

1/4 cup melted butter

1/2 tsp garlic powder (or probably a couple of minced garlic cloves)

1 Tbs Dijon mustard

1 tsp Worcestershire sauce

1/3 cup bread crumbs

1/3 cup grated Parmesan cheese

1/8 cup dried parsley

Mix together the butter, garlic powder, Dijon, and Worcestershire in a dish. (I typically use old pie pans for this.)

Mix the bread crumbs, Parmesan, and parsley together in another.

Dip the chicken in the butter, then in the bread crumbs, then place in a buttered or greased 9×9 or so pan. Bake at 350 for 50-60 minutes, until done through.