Number 8: Life is hard! It’s hard as hell yall, and it’s aint always fair.
Number 7: Forgiveness is a choice that you have to make everyday. And some days it aint so easy yall. Especially when these heaux be outchea tryina pull it! Some days its easier than others, but when you’re confronted with the issue…say, like when this knee-grow shows up down to da church to put on a show at your mama’s fune acting a fool and you aint seen him in years then he wanna send you a formal invitation to a Thanksgiving dinner like chial cheese! That was the longest sentence on earf tho lol!
Number 6: It’s ok not to be a superhero all the time. Ok so I’m still kinda coming to terms with this one yall, slowly but surely. When you’re used to being the one keeping it all together all the time, its tough when you find yourself thrown into a situation where you’re unable to keep it together any of the time. Not only is it foreign territory that you’re forced into, but it also takes a toll on your ego if you’re used to being in control of things. Very humbling.
Number 5: Accept people for who they are, where they are. I’ve always been the type of chick to be very accepting of others in terms of who they were, flaws and all. The thing I’ve had to remember most this year in dealing with my own tribulations was to accept people for where they are as well. I’ve always been cognizant of this but it’s not always easy for me to do. I’ll admit that up until very recently in my life I was the type of person that just assumed that people knew what I knew or were aware of the things that I was aware of. Hell, even now I still fall into that way of thinking. Chial bottom line is that people just don’t be ready sometimes, and that’s ok. You have to accept that; well actually, you don’t have to but it would make things a lot easier if you did.
Part III is coming! I promise! 🙂
- 6 to 8 bonless chicken breast cutlets, (if not thinly sliced you can tenderize them yourself)
- 2 eggs, beaten
- water for the egg wash
- flour for dredging
- 2 c bread crumbs
- 1 c grated parmesan cheese
- 1/2 tsp cinnamon
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp paprika for color
- olive oil for frying
- salt and pepper
- 8 oz shredded mozzarella cheese
- 8 oz shredded parmigiana- romano cheese
- Red Sauce
In order to prepare the chicken: first be sure to wash it. I always soak my chicken in salty water too, just to draw some of the blood out. That’s an old southern trick yall 😉
If your chicken isn’t already thinly sliced, wrap it in plastic wrap and tenderize it with a meat cleaver, the smooth side. If you don’t own a meat cleaver then just use a heavy cast iron skillet.
You’re gonna wanna have 3 different trays to coat the chicken. First, season your flour with salt and pepper and place it in a shallow dish. This will be step 1.
Then the eggs: beat them together and add a little water then place in a shallow dish. This is step 2.
Season the bread crumbs with the grated parmesan cheese, the paprika, cinnamon, onion powder, and garlic powder. Mix them together to make sure it’s all combined. Place the bread crumb mixture in a shallow dish to dip the chicken in. This is step 3.
Heat the olive oil in a heavy skillet. First dredge the chicken in the flour being sure go coat it and shake off any excess. Next tip it in the egg wash and then the bread crumb mixture, making sure you evenly coat the chicken with the bread crumbs. Shake off any excess.
Fry the chicken in the olive oil until it’s golden brown on both sides. Drain on a rack over a pan lined with paper towel. Repeat this until all of your chicken is done.
Preheat your oven to 400°F.
In a baking dish, spoon enough of the red sauce to coat the bottom. Place your chicken breasts in the dish and spoon on more red sauce on top of the chicken cutlets and around them. Sprinkle the mozzarella and parmigiana-romano cheeses on top of the chicken breasts. Bake for about 15 mins just to let the cheese melt and the flavors come together.
Remove from the oven and serve over cooked pasta if desired.