When I was little I read a lot, and Ramona Quimby age 8 by Beverly Cleary was one of my favorite books. One scene that always stuck with me was where Ramona and her sister Beezus cooked dinner and used chicken and yogurt. It was chaotic, they didn’t know how to cook and they were forced to use unfamiliar ingredients.
I always wondered if I’d be able to cook when I grew up and I think that reading all those books with cooking scenes ended up greatly influencing me. The kids are reading these same books now and it’s bringing back a lot of childhood memories.
This yogurt recipe is based on a dip that I make for vegetables but it also serves as a great base for chicken! Here is my homage to Ramona’s yogurt chicken and to books, new and old!
10 chicken cutlets
16 ounces plain yogurt
2 teaspoons lemon juice
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
salt and pepper to taste
Japanese panko breadcrumbs
Preheat the oven to 375. Prep a baking sheet with a greased wire rack.
In a small bowl mix together the yogurt, lemon juice, cumin, garlic powder, chili powder and onion powder. Season with salt and pepper to taste.
Dip the chicken into the yogurt mixture, then into the panko. Season with salt and pepper and place on the prepped baking sheet.
Bake for 25-30 minutes until until browned crisp and cooked through.