Tuesday, September 17, 2013
Sweet & Spicy Peanut Dusted Chicken
This evening I made quick and easy Sweet & Spicy Peanut Dusted Chicken. I cooked 3 large chicken cutlets (close to 3/4 of a pound). I made a simple egg wash by beating together an egg, splash of milk, few grinds of sea salt , black pepper and about 1/8 teaspoon of cayenne pepper. In a separate bowl I combined about 1/4 cup peanut flour (Protein Plus Peanut Flour, which is ground super fine, almost like dust), 1/4 teaspoon cayenne pepper, 1/4 teaspoon sea salt, a few good grinds of black pepper and about 1 tablespoon of granular Swerve Sweetener. I dipped the cutlets into the egg wash and then into the flour mixture, shaking off the excess and placed them in a large skillet coated with light olive oil over medium-high heat and browned them on both sides until golden brown, about 2-3 minutes per side. They turned out absolutely delicious with a slightly sweet and spicy, peanutty Asian-type flavor. I served them along with roasted baby brussels sprouts that I tossed with light olive oil, sea salt and black pepper and roasted in a 400 degree F oven for about 18 minutes. We had an early dinner this evening so we could get back down to the beach in time to shoot a few photos of the sun setting. I snapped a few photos for you to see below. Enjoy!