To coat my boneless chicken cutlets, I mixed about 1 cup of almond flour/meal in a bowl and added about 1/4 cup of grated Parmesan cheese, a few shakes of sea salt, freshly ground black pepper, Italian seasoning, garlic powder and cayenne pepper. I combined it thoroughly. In a small bowl, I made my egg wash. I added some egg whites (Egg Beaters), black pepper, cayenne pepper and sea salt and beat well. I dipped my chicken cutlets into the egg wash and then coated well with the "almond breading" mixture and sauteed in a hot non stick skillet coated with olive oil until golden brown on both sides.
While my chicken cutlets were cooking I cut up and cooked a large fresh head of cauliflower that I cut into florets and boiled/steamed in about 1 inch of lightly salted water for about 15-20 minutes until tender. When tender, I drained the water and put the pot of cooked cauliflower back on the stove over medium heat to further dry it out a bit, stirring occasionally. I then mashed it was a potato masher and added 1 tablespoon of a butter/olive oil blend, 2 tablespoons of reduced fat cream cheese, 1 tablespoon of sour cream, a few tablespoons of Parmesan cheese, sea salt, black pepper and a dash of garlic powder. This seasoned it and made it a bit creamier in texture, but not heavy. While the cauliflower and chicken were cooking, I halved some fresh brussel sprouts, drizzled with a little olive oil, sea salt and pepper and popped them into a 400 degree oven for about 20 minutes to roast. Since our tomatoes and basil are really coming in now, I diced several of them and tossed with a little olive oil, red wine vinegar, salt, pepper and fresh basil from our garden to make a fresh little side tomato salad to accompany our meal. The dinner was absolutely delicious. I snapped a few photos below. Enjoy!
|No wheat, no gluten and low carb...but 100% delicious -- who knew it could taste this good?|
|Fresh tomato-basil salad...courtesy of our garden!|