Thu, Aug-13-15, 13:03
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Senior Member
Posts: 877
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Plan: atkins/paleo/IF
Stats: 186.5/159.0/160
BF:
Progress: 104%
Location: NYC
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Quote:
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Originally Posted by bluesinger
Kristine,
snip.. I would think that your mayo lets the parm stick to the chicken? I also treat the chicken breast as if it's a schnitzel, squeezing lemon juice over it.
Oops! I'm in the 46th hour of a fast right now and this is making me salivate. Better stop.
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I remember a Gourmet Mag recipe from the 1980s -- good grief -- that I used to make all the time. Lamb chops with Parmesan crust. They were great with crunchy crust and very suitable for low carb. Of course, I haven't made it since then -- but I should try this mayo trick, but mmmm, it's kinda said to be removing cream for mayo though. |