chicken milanese with topping and spinach salad - yummy!!! |
2 chicken breasts (pounded until breast is about 1/4in thick)
1/4 cup coconut flour (non-Paleo: use wheat flour)
1/2 cup almond meal (non-Paleo: use bread crumbs and add shredded Parmersan cheese)
1 egg
1 tablespoon dried basil
1 tablespoon dried oregano
olive oil
salt & pepper
topping:
olive oil
garlic
small onion
1 1/2 cup grape or sugar plum tomatoes (cut in half)
salt & pepper
First let's make the topping! Place a tablespoon of olive oil in a skillet. Add garlic and brown. Then add the onion and sautee until it starts to turn brown, I believe the term is "carmelizing" it. This step is important in creating this sweetness to your topping. Then add the chopped tomatoes and mix with the rest of the ingredients and cook for about 3 min. Done and put aside.
Now mix almond meal, basil and oregano in a bowl. Place aside. In another bowl, mix coconut flour, salt, and pepper. Set aside this too. Then beat a large egg and place in another bowl. Now it's time to dip your chicken breast in those three bowls! This is the order in which you should dip the chicken breasts: 1) Dunk the chicken breast in the coconut flour mixture. 2) Then dunk it in the egg mixture until all surface areas are covered in egg. 3) Then roll it around in the almond meal mixture.
Place the chicken breasts on a heated pan with about half a tablespoon of olive oil for every batch.Cook for about 3 minutes on each side. Voila! You're done. Serve up the chicken breast with the topping and with some baby spinach and drizzle olive oil and some balsamic vinegar. ENJOY!!!
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