Turmeric Chicken Cutlets and Sweet Potato Wedges
My husband's favorite dinner is chicken cutlets, so I spiced these up a little and he loved them. Plus, we got the nutritional benefits of the Turmeric, Cayenne and Garlic! My kids loved them too, so this is a meal we will be making again.
I paired these chicken cutlets with my Sweet Potato Wedges (recipe below)
1 pound boneless skinless chicken breast sliced thin (preferably organic)
gluten free bread crumb (I used Gillians)
cayenne pepper to taste
garlic powder to taste
turmeric to taste
celtic sea salt to taste
Add the gluten free bread crumbs, cayenne, garlic, turmeric and sea salt in a bowl and mix together. Beat your eggs in another bowl. Dip your chicken first in the egg and then into the breading mixture. Fry in olive oil until cooked through and lightly browned on both sides. Transfer to a plate covered in a towel to absorb any excess oil.
Sweet Potato Recipe
4 sweet potatoes cut into wedges
paprika to taste
sea salt to taste
Preheat oven to 375 degrees. In a bowl, combine sweet potato wedges with olive oil and toss to coat. Lay on a baking sheet. Sprinkle with sea salt and paprika. Bake for about 50 minutes until soft in the center.