I have been feeling dreadfully uninspired in the kitchen lately which is probably due to weekend trips that have kept me from my Saturday morning trips to the market. But I am happy to say that after getting some amazing news which is sure to impact the rest of my life, I have perked right back up and am glad to say I’m out of the culinary doldrums.
My most reoccurring food challenge is to give Caleb food that feels hefty enough to satisfy the appetite of man who works fourteen hour days in the hot, humid Charleston sun while also satisfying my desire for food that doesn’t sit like a rock in my stomach and clog both our arteries. I’ve begun making one true ‘man-food meal’ a week – heavy, meat and potatoes stuff. The rest of the week, I focus on what I always do – well-rounded, healthy meals.
This almond-crusted chicken works wonders in my house because it gives Caleb the feel of fried chicken while eliminating the actual fried element. He loves for me to use the leftovers in his sandwich for lunch the next day. Imagine almond-crusted chicken on toasted focaccia bread with a slice of provolone and sundried tomato pesto. I’m salivating already.
6 chicken cutlets
2/3 cup crushed roasted almonds
2 cups whole wheat flour
1 egg, beaten
salt to taste, if desired
- Using cutlets cuts out the meat pounding process here. If you’ve had a frustrating day, just use boneless skinless chicken breasts and pound away until breasts are about 1/4″ thick.
- Set oven to broil.
- Combine flour and crushed almonds in a shallow dish. Add a dash of salt if you wish. (Feel free to use almond flour or rice flour here. Either would a lovely substitute.)
Dip chicken in egg and transfer to dish with flour and almond. Even and thoroughly coat.
I served with one of my favorite veggie sides – spinach aglio e olio (aka spinach with garlic and olive oil, add a splash of lemon juice and white wine). I have to confess that I used a cheat in this meal – French brie ravioli that I did not make. I pick up my pasta from the farmers market and freeze any excess. Rio Bertolini’s makes wonderful fresh pastas, ranging from squid ink spaghettini and saffron papardelle to the most amazing raviolis you can imagine. The brie ravioli is no exception and I served it simply with a quick creamy basil sauce.