Crusted Cashew Chicken -- Wheat, Grain & Gluten-Free

This evening we are getting ready to be pounded with severe storms, hail and potential tornadoes for the next couple of days with rainfall as much as 5 inches predicted. We tried to remove most of the loose items in the backyard (like the umbrella on our table) that could become missiles if the storm pans out the way they say it will. 

I made a quick and simple meal this evening using a package of chicken cutlets. I made Crusted Cashew Chicken using the cashew meal I picked up a while back at Trader Joe's (they have the best price on cashew meal). Cashews are mild and naturally sweeter tasting than other nuts. I didn't want to over-season my cashew meal but wanted to give it some flavor since it's pretty neutral tasting. I added a little salt, onion powder, garlic powder, sea salt, cayenne and finally a bit of sweetener to enhance the natural sweetness of the cashews. I topped it with roasted cashews and a bit of finely diced red bell pepper and green onion to add a bit of Asian flair. We enjoyed it. It was simple and delicately flavored. I snapped a few photos and included the recipe below. Enjoy!

Crusted Cashew Chicken

Ingredients:

5 or 6 chicken cutlets (1/4" thick), about 1 pound
1 large egg, beaten with 1 tablespoon water
2 to 3 tablespoons coconut oil
1 cup cashew meal (ground raw cashews)
1 tablespoon Swerve Sweetener, or preferred granular sweetener
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper, or to taste
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 cup finely diced red bell pepper
2 sliced green spring onions
1/2 cup roasted cashews

Directions:

Preheat oven to 325 degrees F. Line a baking sheet with foil and set aside.

In a shallow bowl, mix cashew meal, sweetener, salt, cayenne, garlic powder and onion powder. 

Dip each cutlet into egg wash and let excess drip off. Dredge in coating mixture on both sides until evenly coated. Set aside on a platter and repeat with remaining cutlets. 

In a 12-inch nonstick skillet, heat coconut oil over medium-high heat until hot. Carefully place half of the cutlets in the skillet and cook until golden brown, about 3 to 4 minutes per side. Transfer cooked cutlets to baking sheet and place in oven to keep warm while cooking the remaining cutlets. Repeat egg wash, dredging and cooking with remaining cutlets. Keep warm in oven up to 15 or 20 minutes. Serve topped with red bell pepper, green onions and cashews.