Thursday, May 22, 2014
"BREADING" FOR MEAT, CHICKEN, FISH AND VEGETABLES
CHICKEN BREASTS (schnitzel-style)
“BREADING” FOR MEAT, CHICKEN, FISH AND VEGETABLES
If you have made the “Bread” Crumbs, you are ready to roll. Of course, if you prefer, you can simply use 3/4 cup (175 mL) of the Gluten-Free Bake Mix and omit the coconut flour. I honestly don't miss bread crumbs anymore. The only thing I need to do is figure out if almond meal will also produce good bread crumbs (would be cheaper using homemade almond meal!). I don't see why not. I need to try that out soon. I keep saying that, but will soon! If anyone beats me to it, let me know your findings. I would appreciate it, as would my readers, I am sure.
2/3 cup “Bread” Crumbs* (150 mL) OR see below use the Gluten-Free Bake Mix OR simply use ground almonds
1/2 cup Parmesan cheese (125 mL)
2 tbsp coconut flour (30 mL)
3/4 tsp salt, OR to taste (may need less for vegetables) (3 mL)
1/2 tsp Italian seasoning (2 mL)
1/4 tsp black pepper (1 mL)
1 tbsp water (15 mL)
In medium bowl, combine “Bread” Crumbs, Parmesan cheese, coconut flour, salt, Italian seasoning and black pepper. Spread out on a dinner plate or place in a medium-large container.
In another small bowl, whisk eggs and water with a fork. Dip meat, chicken, fish or vegetables in the egg wash first and then spoon the “Breading” over all. In a large, nonstick frying pan, fry “breaded” food items in bacon fat or light-tasting olive oil.
Helpful Hint: *If desired, use 3/4 cup (175 mL) Gluten-Free Bake Mix instead of the “Bread” Crumbs and omit the coconut flour.
Yield: 1 whole dry batch
39.0 g protein
54.1 g fat
14.6 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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Labels: Sauces Jams and Misc.