My husband and my oldest son, Jordan are super duper in love with this recipe. I got this wonderful recipe from Chef Roberto Martin. Of course, you know I had to make it gluten free. I made this for the first time a couple of months ago, and it was spectacular. Heres the recipe:
First take Gardeins Chicken Scallopini and sprinkle it with a little salt. Wrap the chicken in rice paper (like wrapping a burrito) this will be your “skin”
In the original recipe it calls for cashew cream. My youngest son is severely allergic, so I substitute either BBQ sauce or mustard. Both come out delicious. I then roll the chicken in white rice flour (or any flour of your choice).
The next step is to pan fry it in safflower oil. This chicken takes about 3-5 minutes on each side and you’re done.
I made baked beans and kale salad as the side dishes
Until next time. Hear It. Accept It.Overcome It.