Nut Crusted Chicken

I bought a package of chicken cutlets with a specific recipe to make.  When I got home with the cutlets, I had some unexpected  business to take care of and, when I finally had time to cook, I was too tired for an elaborate recipe.  I have not made nut crusted cutlets in ages and they are adaptable to the seasonings, one wants.  A good decision……  I have submitted this to one of my favorite places,  Simply Sugar, Simply Gluten Free. Please drop by if you have a few minutes.  Amy is a delightful hostess and she has healthy and good recipes on her blog. 

Also go to another site, filled with information, What Can I Eat That’s Gluten Free at the Gluten Free Homemaker?  Linda is our gracious hostess.

Stop by Foodie Friday and find some great recipes.  You will also find the most beautiful blog.  Go and enjoy yourself. 

Nut Crusted Chicken

1 cup of walnuts (pecans, cashews, filberts), ground

1 egg mixed with 2 tablespoons of Rice Milk

1 cup potato starch

salt and pepper to taste

seasonings are your favorites – I used coriander (1 teaspoon)

Method:

Preheat oven to 375 degrees.

In a shallow bowl, put eggs and Rice Milk.

On a dinner plate, pour a mixture of potato starch, ground nuts and seasonings (plus salt and pepper to taste)

Run water over chicken and dip into egg mixture.  Make sure it is fully coated.

Place egg coated chicken into the nut mixture and again, make sure it is fully covered.

Spray a shallow pan, the length of a lasagna pan, with cooking oil.

Place cutlets in pan.

Place in oven at 375 degrees for 30 minutes.  The crust takes on a golden brown coloring.

Another option is using corn meal with the nuts.  A crunchier crust results.