Lemon & Szechuan Pepper Chicken Escalopes With Sweet Chilli Dip
- 2 chicken breasts
- 1 cup ground almond measure of
- 1 lemon
- salt
- 1 tablespoon pepper ground schezuapn
- 1/4 cup tapioca flour use corn flour for non paleo
- 1 beaten egg
- chilli SWEET
- 1 tablespoon almond oil
- 1 tablespoon agave nectar
- 1 teaspoon coconut aminos use soy for non paleo
- 1 tablespoon pomegranate molasses use honey as alternative
- 1 chilli small chopped
- 2 tablespoons tomato passata
- 1/4 teaspoon roasted sesame oil
- Begin by making the sauce, simply add all the ingredients into a small bowl and mix together. Leave to one side and mix before serving.
- For the chicken, beat the breasts with a rolling pin to flatten and slice in half leaving two thin escalopes. Season with a little salt.
- In one bowl, beat one egg and leave to one side. I used a large egg but if smaller you might need two.
- In another bowl, add the ground almonds, tapioca flour, lemon zest and coarsely ground szechuan pepper. Add a little salt.
- Coat each escalope in egg and place into the crumb mixture. Ensure both sides are evenly coated.
- Heat some coconut or olive oil in a good non stick pan and place the the chicken in over a medium heat to cook through. This should take about 15 minutes.nower the heat if it begins to burn.
- Serve sauce on the side or pour over the chicken.
chicken breasts, ground almond measure, lemon, salt, pepper, tapioca flour, egg, chilli sweet, almond oil, nectar, coconut aminos, pomegranate molasses, chilli, tomato passata, sesame oil
Taken from www.yummly.com/recipe/LEMON-_-SZECHUAN-PEPPER-CHICKEN-ESCALOPES-WITH-SWEET-CHILLI-DIP-1452301 (may not work)