I love this new 'breading' for chicken, pork and even vegetables. It's even good for oven frying. I can imagine dipping zucchini slices and tomato slices in this and oven frying.
Makes 1 cup, but you are going to want to double it
* 1/4 cup Macadamia or Pistachio nuts
* 2 tbls hazelnuts, skins removed or almonds
* 2 tbls shelled pumpkin seeds (pepitas)
* 1/4 cup sesame seeds
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1/4 tsp salt
* 1/4 tsp pepper
* 1/4 tsp cinnamon
* 1/8 tsp cayenne
* 1/4 cup grated hard cheese (romano, Parmesan, cojito)
* 2 skinless, boneless chicken breasts
On large baking sheet, arrange all the first 3 ingredients in a single layer. Roast for 10 minutes at 350F. Sprinkle sesame seeds and roast for 3 minutes more. Remove to bowl of processor and add all the spices. Process until a fine grind.
Measure out approximately 1/4 cup of mix with 2 tbls of cheese and set up 2 bowls to coat the chicken cutlets, one a beaten egg, the other the nut mixture.
Cut 2 chicken breasts in half horizontally to make 4 thin cutlets or in half crosswise and pound chicken pieces into 1/8 inch thick cutlets.
Coat in egg whites then nut mixture.
In fry pan with 1 tbls butter and 1 tbls olive oil, saute chicken for 3 minutes on both sides. Remove to warmed platter. Repeat with remaining slices.
The Bulgar was leftover from a batch I made for a stuffing later next week, the spinach is something I always have in my fridge (simply sauteed with evoo, garlic & red pepper flakes) and the cheese was a small chunk of a soft cheese, like tallegio or muenster. I chopped up a fresh tomato, simmered it with the spinach until the moisture evaporated, added the bulgur and then the cheese. Spooned it into a small casserole and put it in the warming oven until ready to serve.
The casserole was very flavorful and better then I thought it would be. I will remember this when I need a really flavorful side for a simply grilled or roasted fish or poultry.
This whole meal is as low a GI as you can get and the exchanges are:
4 lean meat