DINNER TIME!

DINNER TIME! CHICKEN CUTLETS COATED WITH PARMESAN CHEESE, MOZZARELLA AND BREAD CRUMBS SERVED WITH ROSEMARY GLAZED CARROTS TOPPED WITH ALMONDS & SCALLIONS!!!!!! CUTLETS WERE COOKED IN MAC NUT OIL....TRY IT FOR A HEALTHIER FRYING OPTION!!!!!! DELISH! ♥
RECIPES TIME........EASY, EASY EASY!!!!!!

FOR THE CHICKEN-I MIXED GLUTEN FREE ALEIA'S BREAD CRUMBS, GRATED PARMESAN CHEESE, AND SHREDDED MOZZARELLA. I DIDN'T EVEN EGG THE CHICKEN FIRST! SO SIMPLE. PRESSED IT RIGHT ONTO THE PLATE OF COATING AND DREDGED BOTH SIDES. I HEATED MAC NUT OIL IN A HOT SKILLET AND FRIED TILL GOLDEN. ADD SOME KOSHER SALT!!!

FOR THE CARROTS-PEEL AND SLICE ON A DIAGONAL. LAY IN A LARGE SKILLET WITH ENOUGH WATER TO ALMOST COVER THEM. BRING TO A BOIL AND THEN LOWER TO A SIMMER. COVER LOOSELY AND COOK UNTIL CARROTS ARE SOFT. MAY NEED TO ADD MORE WATER AS IT COOKS. ONCE SOFT AND WATER HAS EVAPORATED, ADD 1T. BUTTER, SALT, PEPPER, ROSEMARY SPRIGS AND ALMONDS, TOSS TO MARRY THE FLAVORS AND EAT UP!!!! ADD CHOPPED SCALLIONS FOR DECOR AND YUMMINESS!