This is a recipe I adapted from a fish recipe, as I prefer fish in the water and not on my plate. It’s delicious, flexible, and doesn’t really take that long to prepare. It’s one you can get ready the evening before and let it chill until you are ready to cook.
Macadamia-Crusted Chicken Fingers
1 ½ lbs (675 gr.) chicken breasts, cut into thin strips
Flour for dredging
2 egg whites, lightly beaten
1 Tbs. milk
1 C. macadamia nuts, finely chopped and put into a wide, shallow bowl for coating
3 Tbs. coconut oil
Lemon wedges – for garnish
fresh parsley, finely chopped – for garnish
Beat the egg whites & milk together in a wide shallow bowl. Season the chicken strips with S&P. Dust each piece lightly with flour, then dip into the egg mixture, & roll gently in the finely chopped nuts to coat. Refrigerate for 30 minutes to an hour (use that time to set the table, make your side dish of rice, etc).
When you’re ready to cook, heat the oil in a large skillet over moderate heat & saute the strips for 3 to 4 minutes per side, until crisp & brown. Garnish with lemon wedges dipped in chopped parsley & serve immediately with hot rice or side dish of your choice.