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!



Anonymous said...

Hi Gourmet Girl - Your food looks so wonderful. When I crumb with almond flour/parmesan, a lot of the mix seems to stick to the frypan. You seem to have mastered the crumbs sticking to the meat/fish. Do you have any tips pretty please?

Gourmet Girl Cooks said...

Here is what I have found to be helpful keeping most of your "breading" on -- first, I use a non-stick pan and use either light olive oil or coconut oil and get it hot (not just warm) -- on medium high until a drop of water you flick (from a few feet away so you don't get burned) into the pan sizzles. Then place your breaded cutlets or whatever you are cooking into the hot pan and try not to move it around or flip it until it has formed a nice crust on the bottom. Flip it and repeat on the other side. You could also do them in the oven if you wanted -- I would use non-stick foil and brush with oil, place your breaded cutlet or whatever on the pan and then mist/spray the top side with oil and bake (sort of oven-fried). Hope this helps! :-)