Cotoletta di pollo

Ingredienti

• 4 boneless skinless chicken breasts (or tenderloins)
• 2 eggs
• 1/3 cup almond flour
• 1/2 cup gluten free bread crumbs
• 2 Tablespoon extra virgin olive oil
• 12 oz 340 g white mushrooms, sliced
• 2 Tablespoon butter
• 1/4 cup white wine
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 1/2 cup half and half ((or coconut cream))
• salt and pepper to taste
• parsley for garnish

Preparazione

1. 1

   Pound each boneless chicken breasts to about 1/4 inch thickness. Season generously with salt and pepper on both sides.

2. 2

   Place the almond flour, the whisked eggs and the gluten-free bread crumbs in 3 separate flat dishes.

3. 3

   Heat the olive oil in a large skillet over medium high heat. Dredge each chicken breast in almond flour, tapping off any excess flour, then dip each one in the bowl with the eggs, and then coat well with breadcrumbs.

4. 4

   Saute first two chicken breasts for about 3 minutes on each side until they are golden brown. Remove the Schnitzels from the skillet and cover with a foil to keep warm while you prepare the rest of the Schnitzels.

5. 5

   --- White Wine Mushroom Sauce ---

6. 6

   Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft.

7. 7

   Add mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally.

8. 8

   When mushrooms are cooked to your liking, add wine and half & half and cook sauce for about 6 minutes until it reduces a bit and thickens. It will thicken more when it cools.

9. 9

   Garnish with parsley and serve hot.