Nutty Chicken Cutlets


I have been breading food with nuts since I found out my husband had celiac.  Sometimes, I mix them with corn meal, sometimes with corn flake crumbs, sometimes with GF bread crumbs, sometimes with chips, or whatever, I can turn into crumbs.  With a little seasoning, I have a tasty coating.

 I did not pound the cutlets down but left them plump.  We like them that way.  For this recipe, I thought it would work and it did.  Certainly, if you prefer thin cutlets, pound away.

 Rachel's recipe called for frying these in a shallow pan.  I opted out and baked them in the oven.  We just don't need the extra fat in our diet.
Nutty Chicken Cutlets   (adapted from Rachel Ray)

Ingredients:

3 boneless, skinless chicken breasts, 
Salt and pepper
About 1/2 cup  almond crumbs
1 cup regular, whole wheat or gluten-free panko
1 teaspoon thyme
1 tablespoon parsley
Flour, for dredging
2 eggs, beaten
spray oil

Method:

Preheat oven to 350 degrees.

Season the chicken with salt and pepper on both sides.

Combine the ground nuts, panko, thyme, and parsley in a shallow dish. 

 Arrange two more dishes with the flour and eggs.

Coat the chicken in the flour; shake off the excess, then coat in the egg and let the excess drain off. Coat evenly and fully in the breadcrumb mixture. 

Spray with olive oil lightly

Place chicken on a parchment covered cookie sheet or baking pan.

 Bake at 350 degrees for 20 minutes.

Eat and enjoy.

Linked to: Weekend Potluck      Foodie Friday    Saturday Night Fever      See Ya at the Gumbo     Real Food Recipe Round Up        Sweet and Savory Sundays                   Treasure Box Tuesday    Hearth and Soul Hop     Tuesday’s Table   In and Out of th Kitchen     Simple Supper     See Ya at the Gumbo        Fat Tuesday   

Comments

  1. AnonymousFebruary 7, 2015 at 6:36 AM

    What a lovely way to cook with chicken. I like how you've baked these, rather than fried, always the better option. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

    ReplyDelete
  2. Michelle BFebruary 7, 2015 at 2:04 PM

    I like the extra flavor nutty breading gives. SInce pounding chicken flat is one of my least favorite kitchen tasks, I'd skip it too!

    ReplyDelete
  3. Danielle @ Poor and Gluten FreeFebruary 10, 2015 at 10:25 PM

    These sound great! Thanks so much for sharing it on Waste Not Want Not Wednesday, I've pinned it :)

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more