Body Conscious Ramblings

Photo Credit: Body Conscious Ramblings

My mom used to have some staple recipes of her own when I was growing up. One of them would have been her famous breaded chicken breast. Every time she’d buy some boneless chicken breasts, we knew that our favorite meal would have been served that day. Sometimes she would switch it around a bit and use pork chops instead, for a little bit of a different taste and texture. To soften up the meat, she would pound it flat first and that way any stubborn pork transformed itself into a manageable piece of meat. The meat would get seasoned, usually just with salt and pepper. Then she’d take a whole egg or two and beat it to have a wet mixture to dip the meat in. Then she would prepare the breading that consisted only of white bread breadcrumbs.  Next, she’d dip the meat in the egg and in the breading twice each and fry the meat in canola oil. There was something about that meal that we all loved. It was probably its simplicity and its homeyness.

Even though it was home made, today I opt for a healthier version of this meal. I found a very similar recipe in one of the Clean Eating magazines, but unfortunately couldn’t follow it very closely because it called for Whole-Wheat Panko and at the time I made this meal I had never heard of this Panko business. Mind you, since then I have found it in Sobeys!! So I will be trying this with the real thing. For this one I substituted Panko with Whole Wheat Bran and flax seed. As for spices, I guess you can be as creative as you’re comfortable with. The egg white can also be substituted with low-fat buttermilk. You can marinate the meat in buttermilk overnight to give it more flavour.

I wonder if my mom would enjoy my Not-so-breaded chicken as much as we loved hers…..

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