Day 22 included another workout, lots of grocery shopping and errand running!
With all that we had to do – today was one of those days when a quick stop at McDonald’s would have been SOOOO easy! But gone are those days. Eventually I will get better at having things on-hand that are quick and easy for lunch, for now, lunch is still more of a project than I prefer. We’re working on it.
With that said, I decided to try out one of my favorite dishes my mom used to make when I was a kid – Chicken Cutlets (breaded chicken fried in a frying pan with canola or veggie oil).
This recipe was VERY easy to adapt to Whole30/Paleo and it came out almost tasting EXACTLY the same! It was SO close that my husband even said that he didn’t think anyone would be able to tell the difference! SUCCESS IS SWEET!
Here’s what I did to make the chicken cutlets:
1. Sliced chicken breasts in half (length-wise) to make THIN pieces.
2. Whisk two eggs together in a bowl (this is your egg wash)
3. Dump about 1-2 cups of Almond flour into a bowl (depending on how much chicken you need to bread)
4. Add salt & pepper to the almond flour and mix well
5. Dip chicken pieces first into the egg wash and then dip both sides into the almond flour mixture
6. Once both sides are nicely covered – place on a plate
7. Heat olive oil in a frying pan (olive oil should cover bottom of pan)
8. Place breaded chicken into pan and let cook through (turn every 2-3 minutes)
That’s it! Serve with veggies and you are golden!
Here is Day 22’s Complete Menu:
Breakfast: Turkey sausage scramble, mashed rutabaga and raw carrots with pecans
Lunch: Left-over burgers with onions and mushrooms, half an avocado and some raw carrot sticks
Dinner: Chicken cutlets, sauteed green beans with garlic and tomatoes, sweet potato
22 days complete. 8 days to go!
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