OH boy this is yummy. You can’t say I didn’t warn you. Here I used a thin chicken cutlet but my favorite version uses a pounded pork cutlet. PLEASE be creative with one and use any of your favorite meats or fish for that matter. It’s certainly yummy with a snapper filet. It’s chicken I had on hand and I’m using today.
Like I mentioned here I used 4 thin pounded chicken cutlets which I dredged in gf flour and then dip in an egg mixture. The egg mixture consists of 3 eggs beaten with a half cup freshly grated pecorino romano cheese and a squeeze of fresh lemon and some fresh parley. Salt and cracked pepper to taste. The egg mixture thickens up Somewhat.
Get fry pan warmed with some olive oil and butter and Saute the chicken. Set it aside when cooked. Put some more butter and olive oil in bottom of the pan with another squeeze of lemon. I usually use a handful of rinsed capers too but didn’t have any tonight. Pour half cup white wine and half cup bone broth. Use a broth without onion for a low fodmap recipe. Simmer on medium until it reduces a little then return chicken to pan. Once the wine is evaporated and the sauce smothers the chicken serve hot
Make this recipe as lemony as you like or even add a pinch of cayenne pepper if you like things spiced up. Serve over pasta and butter or mashed potatoes or a simple sautéed spinach. This is really a verities dish the whole family will love.
Live, eat, share, gluten-free and Fodmapish.