The strawberries were simply washed and sliced up as a side to this dish but it’s strawberry season, so they deserve a top billing in the post, don’t you think?
Tonight we had chicken cutlets. My family loves these. I think this is pretty much the only dish I make that is cooked in oil, so it’s not a frequent to the table in my house. I couldn’t help but make them up when I saw the parsley in the Super Greens Share this week.
I started by taking about 3 handfuls of parsley. Washing and fine chopping.
This is perfect to add to the bread crumbs to coat the chicken.
I use a three bowl method for coating my cutlets. Here is my gluten free version adapted from my culinary school roots.
Bowl 1- almond flour, salt and pepper
Bowl 2-3 Springdell eggs, salt and pepper
Bowl 3- Gluten free bread crumbs, salt, pepper, parmesan cheese, and my handfuls of chopped parsley
Dip the chicken into the almond flour and shake off the excess.
Into bowl 2 with the eggs, making sure all of the excess drips off.
Repeat in bowl three and here you see my pile of cutlets ready to cook. Side note: your hands get super messy doing this, so a shout out to my 8 year old for being my photographer today!
Here is his close up shot of the finished cutlet, you can get a sense of the crispy breading on this!
Next in line is my kale salad. I like using the Red Russian Kale for salads, it’s my favorite. Remove the leaves from the stems (save the stems for smoothies!).
Simply rip the Kale into bite sized pieces.
In a bowl I placed my ceasar dressing and got my hands right in there to massage the kale. This breaks down the fibers and it becomes a softer version of kale. Let it sit in the fridge for an hour or so to let it soften even more!
I put it all together: salad, cutlet, cucumbers and fresh sliced strawberries. I could eat this every night….enjoy!