Momma Said

I don’t understand how people of wealth can spend money on useless things. We just had a Presidential candidate drop out of the race after spending half a “BILLION” dollars on advertising. That is a 5 with eight zeros after it. Think what $500,000,000 could do for the people of this country. We have homeless veterans and other people who are just down on their luck.

I am not talking about people who choose to live on the streets because of drugs or other choices. I am talking about the single mother who lost her job and can’t pay the rent. How many senior citizens are living on meager social security amounts? They don’t eat properly because they have to pay for medicine that is priced outrageously.

I make enough money to pay my bills and that is just about it. I don’t live beyond my means because I don’t want to get so far in debt that I can’t get out. I know people that if they have $20 they want to spend $30 I can’t see what motivates them. Mom was never in debt and she always had a small stash of cash laid back in case of an emergency. Momma Said, “It is better to be safe than sorry.”

It would be great to spread the wealth but it just doesn’t work that way. I understand people work for their money and they want to keep it but when you have so much money that you don’t know what to do with it doesn’t it seem logical to try and help people who are suffering. I guess it would be hard to distinguish who you would help. Momma Said, “Even a little bit to a lot of people would be better than nothing.”

Parmesan Chicken Cutlets


  • ¾ cup all-purpose flour
  • 2 large eggs
  • 1½ cups panko (Japanese breadcrumbs)
  • ¼ cup grated Parmesan
  • 1 tablespoon mustard powder
  • Kosher salt and freshly ground black pepper
  • 4 small skinless, boneless chicken cutlets (about 1½ lb. total), pounded to ¼” thickness
  • 8 tablespoon olive oil, divided
  • 1 lemon, halved



  1. Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
  2. Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.
  3. Heat 6 Tbsp. oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 Tbsp. oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel lined plate and season with salt. Serve with lemon.

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