Lubna 
The Daily Routine
The front door opens, the backpack gets tossed, and footsteps approach the fridge. A moment of silence as one surveys the contents. The door closes, and another opens. This time the pantry. The telltale creak gives it away. Seconds later…” Mama! What can I eat? I’m hungry!!”
Chicken cutlets to the rescue!
Finger foods Rule!
When my boys return from school, they are usually famished. It would seem as if I made them go hungry all day long, but such is the case with growing boys. No matter how much lunch and snacks you pack, the joy of coming home and grabbing some finger foods can’t be beat! Enter Cheesy Chicken Cutlets. These make great after-school or tea time snacks. They are also quick to whip up, or make ahead and heat through before serving. I came across this recipe originally on YouTube from Natasha’s Kitchen and thought I’d give it a try. The dill definitely adds a flavor profile that permeates in every bite without overpowering the other ingredients. I’ve adjusted the recipe and proportions to my liking. I chose to use thigh meat instead of breast because it is juicier.
Cheesy Chicken Cutlets
( makes 16-20)
1 lb minced chicken thigh meat
5-6 heaped teaspoons Mayonnaise
1 heaped teaspoon ginger garlic paste
2 tsp mustard sauce
5-6 dashes of tabasco/ hot sauce
4-5 tsp chopped fresh dill
¼ cup flour
1 egg
½ tsp Salt and pepper
6 tsp grated parmesan
6 tsp grated mozzarella
4 tablespoons oil
Directions:
Put all the ingredients in a mixing bowl and mix well. Let it sit for 30 mins.
Heat oil in a pan. Drop spoonfuls of the chicken batter and press down gently with the back of the spoon to give it a oval/circular shape. Fry on med-high heat for 5 minutes each side. Serve with some ranch dressing or a green salad. If there are any leftovers, pack it for next day’s lunch!
If you are looking for more finger food ideas, check out this Vietnamese Spring Rolls recipe.
