Recipes in the ‘egg substitute’ Category

Parmesan chicken

Sunday, October 25th, 2009
  • 2 boneless skinless chicken breasts
  • 1/2 a cup of plain flour
  • a little salt
  • a little freshly ground black pepper
  • 1 large egg – beaten
  • 1/2 a tablespoon of water
  • 3/4 of a cup of Panko (Japanese breadcrumbs)
  • unsalted butter
  • extra virgin olive oil
  • 1/2 a cup of freshly grated Parmesan
I like to lighty ‘toast’ the panko crumbs in a dry frying pan – just to give them a tiny bit of colour and also they’ll then be even more crunchy.
First get yourself 3 plates all in a row.

Put each chicken fillets between a large sheet of cling film. Using something flat and bashable then bash them a little (not too hard) until they are thinner.  Each fillets need to be about about 1/4 inch thick.
Now combine the flour, salt, & pepper on the first plate.
Lightly beat the egg together with the water and pour onto the second plate.
On the third plate mix together the Panko crumbs and the Parmesan.

Now coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture & dredge both sides in the crumb and cheese mixture, lightly pressing them in it to coat all over.
Heat a good sized knob of butter and a little olive oil (about 1 tablespoon of oil) in a frying pan large enough to hold both the chicken pieces at the same time.
Cook over a medium-low heat for 2 to 3 mins on each side, until cooked through.
Serve immediately with whatever takes your fancy. I served mine with salad and the lemon vinaigrette.

Spinach Stuffed Chicken Rolls

Monday, January 14th, 2008

¾ cup each chopped onion, celery and sweet red pepper
2 galrlic cloves, minced
2 tbs. Butter
2 cups chopped fresh spinach
½ cup egg subsitute
2 cups seasoned stuffing croutons, lightly crushed
6 bonelyess skinless chicken breast halves (6oz. Each)
2 tbs. Cornstarch
1 cup chicken broth
1 tsp. Lemon juice
½ tsp. browning sauce, optional
2 cups sliced fresh mushrooms
¼ tsp. Salt-free lemon-pepper seasoning, optional

1. Saute onion, celery, red pepper, and garlic in butter until tender.
2. Add spinach, stir until wilted.
3. Cool.
4. Add egg substitute and croutons. Mix well.
5. Flatten chicken to ¼ in. thickness.
6. Top each piece with spinach mix.
7. Roll-up and secure with toothpicks
8. Place in greased baking dish
9. Cover and bake 350° for 40-45 min.
10. In small bowl, combine cornstarch, broth, lemon juice and browning sauce until smooth.
11. Saute mushrooms until tender, gradually stir in broth mixture, bring to a boil, cook and stir for 1-2 min. or until thickened.
12. Serve roll-ups with mushroom sauce.