Who doesn’t LOVE comfort food! As I sit here at the computer today and it is dreary out, vegetable chicken soup is on the stove and the smell is making me hungry for lunch. My goal has been to find a way to make our celebrated ethnic foods something that could, would and will be enjoyed in our house. Something that when family and friends come to dinner they would never know that this has been altered. I do have to give credit to my friend Heather. On one of our many trips to our homeschool science class we talk about recipes. And our children have teased us and said they are going to make T-shirts for us that say RECIPES! BLAH, BLAH, BLAH! Actually, that is something I would wear. When we aren’t eating a yummy meal we are talking about how to make that next meal even more delicious then the last. So Heather had this idea for Chicken Parm. Then that turned into making Snitzel! I will follow this up with my actual Cauliflower Snitzel recipe! Yes! Cauliflower! Heather and I laugh because we had a hard time leaving any of the Cauliflower Snitzel for our family. We popped them in like people eat chips or pretzels. So please come back and I will share that recipe as well.
- 2 pounds ground chicken
- 2 whole zucchini, shredded
- 1/2 medium onion, chopped
- 1 T dill, dry
- 1/2 tsp garlic powder
- 1/8 tsp red pepper flakes
- 1/2 cup mayo, homemade preferrably
- 1 large egg
- 3/4 cup almond flour, for breading
- 1/2 cup almond flour, for the mixture
- oil for frying
Mix all of the ingredients in a medium mixing bowl. Form into patties (using a 1/2 cup measurer to ensure they are the same size. Shape into circular patty and coat both sides with almond flour. Heat saute pan with oil just covering the bottom and cook over medium high heat until browned on both sides. I do like to place them in a 250 degree oven while I prepare the rest of the meal to keep warm.