When I got home, I made a batch of my Cheddar Black Pepper Biscuits and used extra sharp white cheddar cheese in them (instead of regular yellow sharp cheddar). They turned out super delicious. I had 2 leftover cutlets from last night's dinner. I reheated them and topped them with white cheddar jalapeno cheese and used tonight's "white cheddar black pepper" biscuits to make sandwiches with them. For my side dish, I used the leftover lightly steamed sliced brussels sprouts in the fridge to make something totally different with them. I sauteed and caramelized some sliced onions in a skillet with a bit of butter. I added the leftover sprouts and cooked them along with the sauteed onions until they were lightly browned. I added a couple teaspoons of sun-dried tomato pesto to the sprouts along with a splash of olive oil and cooked them a bit more. When they were cooked to my liking, I stirred in a few tablespoons of finely grated Parmesan cheese and placed them in a little casserole dish and then sprinkled with a bit of shredded Parmigiano Reggiano...and "Voila" I was enjoying Parmesan Pesto Sprouts...just another way to enjoy my beloved brussels sprouts. By adding just a little bit of sun-dried tomato pesto, sweet caramelized onions and Parmesan cheese...it added such a delicious and unique flavor to the sprouts. I will definitely prepare them this way again. I snapped a few photos below and included my recipe for the Sweet & Spicy Peanut Dusted Chicken, too. Enjoy!
|Last night's chicken cutlets became tonight's "chicken-biscuit sandwiches"|
Sweet & Spicy Peanut Dusted Chicken
1 to 1-1/4 pounds chicken breast cutlets
2-3 tablespoons oil (light olive oil, coconut oil, or macadamia nut oil)
For the egg wash:
1 large egg, beaten
2 tablespoons cream or milk
Salt and pepper, to taste
Dash of cayenne pepper
For the seasoned dusting:
1/3 cup peanut flour (I used Protein Plus Peanut Flour)
Salt and pepper, to taste
1/4 teaspoon cayenne pepper
1 tablespoon granular Swerve Sweetener, or erythritol (I used a slightly rounded tablespoon)
- In a small bowl, combine egg, cream, salt, pepper and cayenne; beat until combined.
- In a shallow bowl, combine peanut flour, salt, pepper, cayenne and sweetener.
- Dip cutlets into egg wash and then into flour mixture; shaking off any excess.
- Place in a large skillet coated with oil over medium-high heat; cook until golden brown on both sides, about 2 to 3 minutes per side.
- Transfer cooked cutlets to a plate lined with paper towels.
- Serve as is or sandwiched between halved biscuits and topped with cheese.