I took a detour from The NY Times recipe for Crispy Sour Cream and Onion Chicken. Instead I dipped the seasoned ,chicken cutlets in a mixture of sour cream and stone ground mustard, then pressed panko bread crumbs into the chicken pieces. After allowing them to rest for awhile, I browned them in my cast iron pan in EVOO and then transferred them to a roasting pan and popped them in the oven at 375 for about half an hour. I added a bunch of seasoned grape tomatoes to the pan along with some mushrooms I had cooked for a few minutes in the cast iron pan. If you look at the plate, you will see that a green vegetable is missing, but since I was making dinner for John who eats vegetables under silent protest, he was quite content.
