Recently I tried dipping boneless, skinless pounded chicken breasts in a
very little cream, then in a mixture of almond meal and homemade Madras
curry powder and a dsh of salt. I sauteed them in olive oil with a little
butter. It was delicious, good hot or cold, and a nice change from my usual
grilled chicken.

You could, of course, use an egg or an egg white instead of the cream. Or
possibly omit it altogether, but something thick and clingy does help hold
the mixture on.

interesting, i bet that would be good in a salad for lunch, Lee
"Janet" > wrote in message
...
> Recently I tried dipping boneless, skinless pounded chicken breasts in a
> very little cream, then in a mixture of almond meal and homemade Madras
> curry powder and a dsh of salt. I sauteed them in olive oil with a little
> butter. It was delicious, good hot or cold, and a nice change from my
> usual grilled chicken.
>
> You could, of course, use an egg or an egg white instead of the cream. Or
> possibly omit it altogether, but something thick and clingy does help hold
> the mixture on.
>