This Quick & Easy Chicken Cutlets and Julienned Vegetable Medley
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This dusk we had a series of projects which we indispensable to work on…so dinner was simple, discerning and easy. we easily breaded a small chicken cutlets in a reduction of 1 crater almond flour churned with 1/4 crater finely grated Parmesan cheese, sea salt, black pepper, cayenne and paprika. we dipped the cutlets in an egg which we kick with a small water, salt and peppers and afterwards rolled them in the flour/cheese reduction and fast browned them in a non-stick saute vessel with a small additional pure coconut oil. For the veggie, we julienne cut 1 carrot, 2 yellow squish and 2 zucchinis in to skinny strips with my julienne unfeeling peeler and easily sauteed them in a small olive oil with sea salt and black peppers and surfaced them with a small shredded Parmigiano Reggiano. It was quick, easy and delicious. we snapped a discerning print to share below. Enjoy!
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