Remember the meat-a-riffic baby shower that I went to for my friend Beata? Well, here is yet another entry on something fun she had there. She made these breaded cutlets from pork, but I used chicken (pounded out). I asked her how she got such a great breaded crust, and she said she double-coated them in Italian breadcrumb. So that's flour, then beaten egg, then breadcrumb, then egg again, then breadcrumb. Then she fried them, and put pineapple slices on top, and American cheese and put them under the broiler for a minute or two. Is she brilliant, or what?
She didn't call them "hoot owls," but that's what they looked like to me. (Now you know what you're bringing to your next Harry Potter party.)
I'm not usually an American cheese fan, but it just seemed right on these. They have that feel of a recipe you'd get from a 1950s cookbook, called "Luau Chicken" or "Hula Pork," where a ring of canned pineapple counts as an exotic ingredient from the south Pacific. And you just need American cheese for that.
These take a TON of breadcrumb, and I can only eat about half of one at a sitting. Which is probably advisable, since I don't want to know how much fat is in one of these. I'm calling it special occasion food, when you're "feelin' kinda cutlet." Or maybe when one of the kids gets glasses, and needs a little giggle!
hee hee...I'm still laughing about these so I guess I should comment. You are so right...they remind me of something that me in the late 60s "Cooking for Two" that my mom had as a newlywed (and which I now have in my possession)...they would look not-so-appetizing surrounded by the burnt orange and rust colored things with the dim lighting but I bet they would taste delicious.
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