How To Prepare
Combine tomatoes and onion in a large bowl.
2.
Whisk egg white in a shallow dish. Combine potato flour, salt-free seasoning, and parsley (if using) in another shallow dish. Season steak with the remaining 1/4 teaspoon pepper. Dip each piece into the egg white, allowing excess to drip off into the dish, then dip in the potato flour mixture and turn to coat.
3.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn the steaks over, add 1 teaspoon oil and cook until the steaks are cooked through, 3 to 4 minutes more. Transfer to a plate; tent with foil to keep warm.
4.
Add remaining 1/4 teaspoon pepper to the tomato mixture, arugula, basil and lemon juice; toss to combine. Serve the steaks on beds of the arugula-tomato salad. Garnish with lemon wedges.
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Cube Steak Milanese
How To Prepare
Coat a 3-4 quart crockpot with nonstick cooking spray. Place onions, carrots, potatoes, and apple on the bottom. Sprinkle curry powder over the vegetables and fruit. Add chicken breasts, then pour chicken broth over them. Cook on low for 4-6 hours. About half an hour before the curry is done stir potato flour into curry.
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Crockpot Chicken Curry
How To Prepare
Remove all visible fat from pork. Partially freeze meat; slice thinly into strips. Stir together in a bowl of Teriyaki and potato flour. Add stock and set aside.
Heat oil in wok or non-stick skillet over high heat. Add garlic and ginger root and cook for 1/2 minute. Add celery and onions and cook lightly. The vegetables should be slightly crisp, not overcooked. Remove vegetables and keep warm.
Add pork to the hot wok or skillet and dry fry until brown. Stir continuously. Add stock mixture to pork, cook and stir until thick and bubbly. Add cooked vegetables and tomatoes. Cover and cook for 1 minute. Serve immediately.
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Chinese Celery Pork
How To Prepare
1
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
2
Place 1/4 cup potato flour on a large plate. Place egg whites in a shallow dish. Whisk 1/2 cup potato flour and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the seasoned flour mixture.
3
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
4
Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.
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Chicken-Fried Steak Gravy Light
How To Prepare
Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides. Add broth and simmer, uncovered, 15 minutes or until chicken is done. Combine potato flour and water in a small bowl; stir well. Add potato flour mixture to chicken mixture; simmer 2 minutes or until sauce thickens. Stir in cilantro. Serve over brown rice.
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Chicken Vindaloo
How To Prepare
Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté onion and garlic 5 minutes; stir in flour and cook 1 minute. Add chicken and cook until browned, about 5 minutes.
Add beans, tomatoes, broth, tomato paste, mushrooms, orange rind, thyme, and tarragon; heat to boiling. Reduce heat and simmer, covered, until onions are tender and chicken is cooked, 10 to 15 minutes. Season with pepper.
Serve over rice noodles. Makes 6 entrée servings or 12 1-cup servings.
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Chicken Marengo
How To Prepare
1
Place flour in a shallow dish. Sprinkle chicken with pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
2
Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
3
Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.
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Chicken Cutlets with Grape-Shallot Sauce
How To Prepare
In a shallow dish or bowl, combine flour and ground black pepper. Coat chicken breasts with flour mixture. Brown chicken in a large skillet over medium heat on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, maple syrup, vinegar and Worcestershire sauce. Season with chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
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Chicken Breasts Pierre
How To Prepare
In a dry skillet over medium heat, toast sesame seeds for 1 to2 minutes, or until the seeds begin to turn golden brown; set aside.
In a medium bowl, mix together 1 tablespoon teriyaki, 1 tablespoon potato flour, and minced garlic. Stir in beef strips. Let stand for at least 10 minutes.
In a separate small bowl, mix together water, 2 tablespoons teriyaki, 2 1/2 teaspoons potato flour, Splenda, sesame seeds, and red pepper flakes; set aside.
Heat 1 tablespoon of oil in a wok or skillet over high heat. Cook and stir beef in hot oil for 1 minute; remove, and set aside. Heat remaining tablespoon of oil in the same pan. Saute carrots and white part of green onions for 2 minutes. Stir in green parts of the green onion, and saute for 1 minute. Stir in sesame seed mixture and beef. Cook and stir until sauce boils and thickens.
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Mongolian Beef
