Valerie's Blog #1

Hi Friends,

What a week it’s been!

My new book, Getting Naked, came out on Tuesday, and I’m still trying to take in the incredible support you’ve all shown me. Every message, every comment, every kind note…it truly means the world. Writing that book was one of the most vulnerable things I’ve ever done, so seeing this community embrace it has been deeply moving.

It’s been such a full week that I also wanted to give you something back from my kitchen, one of my most reliable, comforting recipes: my Shakin’ Chicken Cutlets. I’ll share the recipe with you below because it’s a staple in my house and one I think everyone should have in their back pocket.

But first, I wanted to tell you about something that just launched today.

Today we premiered the very first episode of Getting Naked: The Podcast, and this one is extra special to me. This episode is just me answering questions from you, my community. No guests, no big production… just us hanging out and talking.

It honestly felt like sitting at the kitchen table together.

The full episode, including something we call “The Full Reveal,” is available right now on Valerie’s Place for all members. Next week, the podcast will also be available everywhere you normally listen: Spotify, Apple, and YouTube but that version won’t include the Full Reveal.

I loved getting to answer your questions, and we’re going to keep doing that, so keep them coming.

And now… back to the kitchen.

If you’ve spent any time with me over the years, you know I love recipes that are simple, comforting, and don’t dirty a lot of dishes! My Shakin’ Chicken Cutlets are exactly that.

I actually made this dish on the very first episode of Valerie’s Home Cooking, and it’s been a regular in my kitchen ever since. It’s easy, it’s flavorful, and one of my favorite parts is that you can make a batch and freeze them so you always have something ready to cook.

We’re featuring it again in the very first episode of Reheated, where we revisit some favorite recipes and bring them back into the kitchen. Both episodes are available to watch for free right now for everyone who’s created an account at valeriesplace.com, so I thought I’d share the recipe here in case you want to make it this weekend. And if you do make it, don’t forget to tag @itsvaleriesplace on Instagram so I can see how they turned out!

Valerie’s Shakin’ Chicken Chicken Cutlets

Ingredients

6 chicken breasts, pounded to an even thickness
5 tablespoons extra virgin olive oil, divided
3 cups plain breadcrumbs
2 teaspoons dried oregano
2 teaspoons garlic salt
1 teaspoon lemon zest
½ cup grated pecorino romano

Directions

Drizzle the chicken breasts with olive oil and set aside.

In a large zip-top bag, combine the breadcrumbs, dried oregano, garlic salt, lemon zest, and Pecorino Romano. Seal the bag and shake well so everything mixes together.

Add the chicken breasts to the bag, reseal, and shake until the chicken is fully coated in the breadcrumb mixture. Using tongs, transfer the chicken to a plate.

You can cook them right away, or lay them on a parchment-lined sheet pan and freeze them until solid. Once frozen, transfer them to a zip-top bag and keep them in the freezer for up to three months.

To cook from frozen, heat olive oil in a skillet over medium-high heat. Add the chicken and cook until browned, flip, and cook until done.

Or bake them in a 400°F oven until golden and cooked through, about 15 minutes.

It’s one of those recipes that never lets me down, and I hope it becomes one of your staples too.

Thank you again for being here with me this week. Between the book launch, the podcast, and everything happening at Valerie’s Place, I’ve been feeling especially grateful for each one of you.

More soon from my kitchen.

Love,
Valerie 💛

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