Pecan Crusted Chicken
I really like the pecan flour from Hearthy Foods, it works as a great substitute for almond flour.
- Chicken cutlets
- GF flour (I used Hearthy Foods chestnut but tapioca or rice would work well)
- Pecan flour (I used Hearthy Foods brand)
- Italian seasoning
- Paprika
- Sea salt
- Nut milk (I used Elmhurst hazelnut but walnut would also be great)
- Eggs
- Olive oil spray
Mix pecan flour with
seasonings to taste (about 1 tablespoon of Italian seasoning per cup of flour with a dash of paprika and salt)
Whisk milk and eggs (about 1 egg and a splash of milk for a small batch)
Dredge chicken in the GF flour, dip in beaten egg and milk, coat with pecan flour
mixture, spray with olive oil
Bake at 425 for about
15 minutes or until fully cooked
1 tablespoon of stone ground mustard or Dijon
1 tablespoon of olive oil
1 tablespoon of apple cider vinegar
2 teaspoons of honey
Sea salt to taste
Cheers and God Bless!
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