Chicken Parmigiana

Dave and I are adjusting to working from home.  Things are getting a little quiet for him and he has some time on his hands.  I have plenty to do so I am working away in my office.  Every once in a while he'll stop by my door with a joke or a funny picture.  He'll want to visit a bit as he heads to the employee bathroom down the hall from my office, or he'll bring me a cup of tea. 

I had a peeping Tom one morning.

Yesterday, the project he was going to work on fell through because he needed to get some missing materials, and you know, no shopping.  I think he was a little bored.  He came to get me in the middle of the afternoon and made me go outside for some vitamin D because it fights that virus.  Then, after a snack and I went back to work, he called me on my cell phone.  He was on the back deck texting one of our kids and asked me to go to Amazon and find a specific item for him.  I told him I could do that when I got off work, but I was busy at that moment.  Then he says, "o.k. I'll see you when I get home from work." I laughed through the last hour of my workday.

Well, my commute home from work is pretty short these days.  You would think I would spend that extra time on dinner or something, but no.  I've been parked in front of the news every evening and then I rush to get dinner on the table.  This is a quick, delicious keto dinner.  I use pork dust instead of flour for the coating.  You can buy it now, it's called Pork Panko but I just make my own.  That evening we watched the news, dinner was delicious,  and it is so fast I even had time to do that shopping on Amazon for him.

Chicken Parmigiana

2 chicken breasts
1 egg
2 Tbsp. coconut flour
1/2 cup ground pork rinds
1/2 cup grated parmesan cheese
salt and pepper
2 Tbsp. avocado oil, or oil of choice to sauté chicken
1 cup sugar free marinara sauce
1/2 cup grated mozzarella cheese
4 tsp. shredded parmesan cheese

Slice chicken breasts horizontally into two pieces each, making 4 pieces total. Gently pound each piece of chicken into an evenly thick cutlet. Salt and pepper each cutlet.

Make breading station using three large bowls or pie plates.
place coconut flour in one bowl
beat egg with 1 Tbsp. water in one bowl
mix grated parmesan cheese and pork rinds in a bowl

Starting with the coconut flour, then egg wash, then cheese mixture, bread each cutlet and set set aside.

In a heavy bottomed sauté pan or cast iron pan, heat oil to medium-high.  Once the oil is hot, carefully place the cutlets into the pan and cook, about 3-5 minutes per side, depending on thickness.  Remove from heat onto a paper towel lined plate.

Heat marinara sauce in a small saucepan. 

To serve, place one cutlet on a plate, cover with 1/4 cup marinara sauce and 2 Tbsp. of mozzarella cheese and 1 tsp. parmesan cheese
Makes 4 servings

1 year ago:     Brownie Bark for a Road Trip
5 years ago:   Flank Steak with Grilled Apricots
7 years ago:   Beer Marinated Pork Roast

April 2, 2020  Sunrise 7:01 am  Sunset 8:49 pm  Temp. H 33/ L 19°F