On regular rotation this summer — this loved, simple and easy dip-it dish: Chicken Cutlets with Passata Parmesan. The air fryer effect without the air fryer. So delicious! and grain-free. Recipe after the jump...
This Is ♫ West & Zander...
West & Zander - Deep Breathing
Ingredients (Serves 2):
2 large chicken breasts, skinless and boneless
1 lime + 1/2 cup vinegar (to tidy the chicken)
1 teaspoon fine iodized table salt
3/4 teaspoon ground red cayenne pepper
1/2 teaspoon garlic powder
1 tablespoon coconut nectar
1 teaspoon light olive oil
For Frying the Chicken:
1 1/2 cups light olive oil (or more, to make 1 inch high in a large & deep skillet)
2 cloves garlic, crushed
For the Passata Parmesan Dip:
3/4 cup Mutti Strained Tomatoes Passata with Basil
1/3 cup fresh Parmesan, finely grated
1/2 teaspoon Italian Seasoning
1/4 teaspoon granulated sugar
Directions:
Tidy and rinse the chicken with the lime, vinegar, and cool running tap water. Pat dry with paper towels. Slice each chicken breast into thirds, and horizontally also with thicker pieces.
Season the chicken cutlets with the salt, pepper, garlic powder and coconut nectar. Add the olive oil, give a gentle rub, cover with plastic wrap and marinate for 4 hours to overnight (best), in the refrigerator.
Remove the chicken from the refrigerator 15 minutes before fry time.
>>> Make the Dip: Add the Passata, Parmesan, Italian seasoning and sugar to a small sauce pot over medium heat. Stir. Heat to a bubble, reduce to low, stir again, and simmer for 10 minutes.
In a large skillet, heat the olive oil and garlic together over medium-high heat. Once hot, add the chicken cutlets in a single layer (without crowding the skillet), and fry for 7 - 9 minutes. Flip the cutlets and repeat with the other side.
Off the heat and place the fried cutlets on a plate lined with paper towels to absorb any excess oil.
Serve with the warm Passata Parmesan Dip. Enjoy! ~xx
