What a way to start the week
This recipe is all about that Parmesan crust – crunchy, golden, packed with flavor and perfectly seasoned with pinch of salt in the egg mixture. No flour in the meal, which means – gluten free.
The recipe is super simple – split chicken breasts in half. Dunk in garlicky egg, press on Parmesan, pan fry to golden crispy perfection. That’s all! This is a super quick dinner. If this is in your pan for longer than 6 minutes, you’ve overcooked the chicken. Speed is imperative here. High heat and speed!
In keeping with the low-carb theme of this recipe, go for a cauliflower mash rather than potato one. Make it more appealing by drizzling over browned butter – just 1/2 tsp makes a world of difference because it’s so fragrant and has such an intense, rich flavour. Honestly, if you aren’t a fan of cauliflower mash, try it with browned butter and we bet you will love it.
Puree cauliflower
Cauliflower Mash with Browned Butter:
Boil cauliflower florets in loads of water for 5 – 8 minutes until soft, then drain and leave to steam dry a bit. Whizz florets with a bit of milk (or cream!) and butter until desired consistency achieved, like a puree. Season with salt and pepper. For browned butter, melt 50g / 1/4 cup butter in a silver or white saucepan over medium high heat, it will foam then turn brown and suddenly smelly nutty. Take it off the stove immediately, pour into a bowl, leaving behind the black bits on the bottom. Drizzle about 1/2 – 1 tsp on each serving of cauliflower mash.
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