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Macadamia encrusted chick'n
Meatless Mondays
ingredients
instructions
ingredients
| gardein | |
|---|---|
| 1 bag | gardein Scallopini |
| Macadamia-Encrusted Scallopini | |
|---|---|
| 1/4 cup | macadamia nuts |
| 1/2 cup | unbleached white flour |
| to taste | Salt and pepper |
| 1 cup | Soy milk |
| Mango Broccoli Slaw | |
|---|---|
| 1 | mango |
| 1/3 cup | fresh orange juice |
| 1/3 cup | rice vinegar |
| 1 Tbsp | sesame oil |
| 1/3 cup | olive oil |
| 1 tsp | brown mustard |
| 1 bag | broccoli slaw (near coleslaw in produce section) |
| 2 tsp | minced shallot |
| 1 tbsp | grated ginger |
| to taste | sea salt |
| to taste | cayenne pepper |
instructions
Warm oven to 400°F. Toast the macadamia nuts on a baking sheet for 10 to 15 minutes, until browned. Cool.
In a coffee grinder or food processor, grind the nuts.
Mix the nuts with the flour and season with salt and pepper.
Moisten the scallopini in the soy milk, then dredge in the nut mixture.
Pan-fry on both sides until golden and crispy.
Meanwhile, peel and cut the mango into 1/4-inch cubes.
Wisk together the orange juice, vinegar, sesame oil, olive oil and mustard.
In a large bowl, combine the broccoli slaw, shallot, and ginger, mix in the dressing, and let sit for 10 minutes. Stir in the cubed mango and season with salt and cayenne.
Top with the pan-fried scallopini.
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