Another from Sango’s kitchen, table, imagination, research, cookbook …
- 200 gms chicken breast boneless
- 1 cup buttermilk
- 1 tbsp Coleman’s double superfine mustard powder, into a paste with 1 tbsp cold water
- salt and fresh ground black pepper to taste
- 6 cloves of garlic finely grated
- finely chopped herb of your choice, basil or coriander
- 2 tbsp quinoa raw, whole
- 2 tbsp chia seed raw, whole
- 2 tbsp flax seed raw, whole
Grind the above very coarse together – best to start with the flax seeds before adding the quinoa and chia.
- 2 tbsp almond meal
- 3 tsp Italian seasoning
- 1/2 tsp salt
- 2 tbsp dehydrated cheese flakes (optional)
Mix all the above four dry ingredients together.
- 2 to 3 tbsp cold pressed oil
- 20 gms butter (optional)
- 1 whole egg beaten with 1 tbsp of water
- Slice the chicken breast in half, lengthwise, so it is thinner and will cook quicker.
- Place between two sheets of cling film and use a meat hammer to beat it out to make it a little more thinner. The ideal thickness should be 1/2 an inch. Marinate a minimum of 2 hours up to overnight, in the fridge.
- Heat a pan and add 2 tbsp of any cold pressed oil.
- Take the chicken out of the marinade and hold up so the excess marinade is removed.
- Dip in the beaten egg, and again drain of excess egg wash.
- Place gently on the dry crumb mixture, coating both sides.
- Just before putting it into the hot pan, add 20 gms of butter (optional) to the heated oil, and as it melts and amalgamates with the oil, place the crumbed chicken gently into the pan, lower heat and keep the pan closed , flip the side gently and cook till both sides are a golden brown.
Pix off the web, and with thanks.