I used to be a regular at the major food shows and had an action plan to steel my stomach. In the morning I would make plain gluten-free oatmeal using the coffee maker in the hotel room to give my stomach the base it needed to then try all sorts of samples as I cruised through the show.
While there I avoided anything with gluten and all green, slimy drinks. No one sampling food all day needs a shot of a kale smoothy! The final rule was to just taste one bite, ooh and ahh over the flavor, move on and dump the rest. It seems pretty wasteful but there is only so much one can cram in over a twelve hour day.
The one exception was the Plentils crusted chicken cutlets the demo girl was cooking up in the Enjoy Life booth. She explained how each chip variety could make a different type of chicken cutlet. They were so tasty that I broke my food show rules to taste them all!
I now make these at home having settled on two varieties of Plentils that suit my family’s taste buds. I broke my Cuisinart, but the blender worked beautifully to pulverize the chips into crumbs.
The rest is easy. Dredge the thin sliced chicken breast in a gluten-free flour, dip in an egg wash and coat with Plentils crumbs. Since the chips are flavored and salted, they are good to go without really adding much else.
The thin sliced breast cooks up very quickly and my kids love them. The crust becomes a golden brown and locks in the moisture to the chicken. They are also delicious on a roll, but we tend to just dip them into marinara and devour them.
Plentils Cutlets are filed under “gluten-free, quick, easy, week night” dinner options!