Bread crumbs from my garden to my kitchen countertop.”
As my winter garden nears the autumn of its garden life span, I start to long for spring vegetables with new flavors. To get out of my over-veg funk I started researching new ways to cook old favorites. A little cauliflower calling shook up my dinner and my chicken cutlets too.
Cauliflower Breaded Chicken
1 lb. chicken tenders
2 c cauliflower florets
1/4 c EVOO
1 egg
1/4 c buttermilk
1 clove of garlic, minced
Salt to taste
Pepper to taste
1. Preheat oven to 325 degrees. Using a food processor, minced cauliflower. Spread out on non-stick baking sheet for one hour, turning every 15 minutes. Put aside in medium bowl.
2. Turn oven up to 425 degrees. Beat egg and buttermilk together. Add minced garlic, salt and pepper.
3. Coat non-stick baking sheet with EVOO. Dredge chicken in egg mixture then cauliflower crumbs and place on baking sheet. Bake for 15-18 minutes or until chicken is cooked through.
Recipe modified from Mom Foodie.
LBDujour 