I love anything and everything fried! But since it is almost bikini season I have to restrain myself from greasy foods. So as I was trying to look for a way to cheat; I came up with this recipe for a chicken snitchel that is easy to make and won't effect your waist line.
- 6 large boneless chicken breast (try to get thin cutlets so you don't have to pound the chicken with a mallet when you get home)
- 2 cups of whole wheat flour
- 3 large eggs
- 1 tablespoon of finely chopped parsley
- 4 cups of organic spelt breadcrumbs (I like using the one from ShaSha Co.)
- 2 tablespoons of grapeseed oil
- Salt and pepper
- Preheat the oven to 375 F
- Place the flour into a shallow dish. Beat the eggs and mix in the parsley into its own dish. And lastly place the breadcrumbs in another shallow dish.
- Sprinkle the chicken cutlets with salt and pepper.
- Take the chicken cutlets and dip it into the first bowl with flour, then into the egg mixture and lastly into the breadcrumbs. Repeat for the remaining pieces.
- Heat a large skillet on high and pour in the grapeseed oil. Once the oil is hot add the cutlets into the pan (, and cook for 2 minutes each side. Than transfer onto a baking sheet and put the cutlets into the oven and bak for 20-30 minutes.
- 1 pound of green cabbage
- 1 pound of red cabbage
- 1/2 cup of coarsely chopped parsley
- 1 1/2 teaspoons of Dijon mustard (I like to substitute the 1/2 teaspoon of Dijon mustard with organic honey sometimes if I am craving for a little sweetness)
- 2 1/2 white wine vinegar
- 5 tablespoon of good extra-virgin olive oil
- Salt and pepper (add as much or little to your liking for taste)
- Cut cabbage into thin pieces (like shreds) and coarsely chop the parsley.
- Make the dressing by whisking together the mustard, vinegar, salt and pepper first. Than add olive oil after everything has combined.
- In a big bowl toss everything together.
- Note: if you let the slaw sit for at least 20 to 30 minutes, the dressing will absorb into the cabbage and the coleslaw will be even more tasty.