Cast iron and chicken nuggets.

There's something wonderful about a cast iron skillet. No joke! If you don't use one, you have no idea what you're missing. Today, I broke mine in.

Lunch was swift approaching, and I knew I had to make something, otherwise we'd end up eating leftover lasagna. Again. (Ok, ok, so I shouldn't have made such a big pan. I've learned my lesson.) So, I took out the chicken I had defrosted yesterday and stared at it in deep contemplation. Chicken nuggets! Aha!

Not only was I going to make chicken nuggets, I was going to make parmesan chicken nuggets. And not only were they going to be Parmesan chicken nuggets, they were going to be cooked on my new cast iron skillet.

It was so easy it is almost insane. All you do is take an egg, beat it up, dip the chicken in it, then dip the chicken in a mix of seasoned breadcrumbs (I used Italian) mixed with parmesan cheese and dried basil. Fry on skillet of choice, in some butter and oil, and BAM. You have lunch. Delicious lunch.

It really was tasty. And, for those wondering, parmesan cheese makes such a lovely crispy crust on anything you dip it in. My son is gobbling them down as I type. This is definitely a keeper.