Wednesday, January 18, 2012

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!

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