Tuesday, November 27, 2012
Quick & Easy Chicken Cutlets and Julienned Vegetable Medley
This evening I had a number of projects that I needed to work on...so dinner was simple, quick and easy. I lightly breaded some chicken cutlets in a mixture of 1 cup almond flour mixed with 1/4 cup finely grated Parmesan cheese, sea salt, black pepper, cayenne and paprika. I dipped the cutlets in an egg that I beat with a little water, salt and pepper and then rolled them in the flour/cheese mixture and quickly browned them in a non-stick saute pan with a little extra virgin coconut oil. For our veggie, I julienne cut 1 carrot, 2 yellow squash and 2 zucchinis into thin strips with my julienne vegetable peeler and lightly sauteed them in a little olive oil with sea salt and black pepper and topped them with some shredded Parmigiano Reggiano. It was quick, easy and delicious. I snapped a quick photo to share below. Enjoy!