Chicken cutlet dinner

So tonight we tried to duplicate a meal that TJ has enjoyed in the past- breaded & fried chicken cutlet, a veggie and mashed potatoes. Clearly. this recipe had to be modified a bit to fit the allergies of my baby. Here is what we did.

For the chicken cutlets:

1. Dip thin cutlets in Ener-G Egg Replacer and then into breadcrumbs. (We seasoned app. 1 cup rice flour breadcrumbs with 1 tsp of Italian seasoning and 1/2 tsp of seasoned salt.)

2. Fry cutlets in small amount of olive oil, until crispy.

For the veggies:

1. Peel & slice 5 carrots. Boil about 5 min, until crisp-tender.

2. Add 1/2 bag of frozen peas. Cook until all are soft.

3. Add 1 tbsp of Earth Balance Natural Buttery Spread.

Delicious. Everyone enjoyed these!

The mashed potatoes were done as follows:

1. Boil potatoes (we used 1 1/2 potatoes) until very soft.

2. Mash in bowl and add 1/4 coconut milk, and salt/pepper to taste.

3. Enjoy!