Finely grind cashews into a powder (mortal &
pestle works well). Combine this, flour,
italian herbs, and pepper on a plate.
Crack eggs into a bowl and mix along with lemon
juice and lemon zest.
Slice chicken breasts into strips.
Dip each strip into egg bowl and then coat with
cashew mixture.
Fry chicken in olive oil and fresh rosemary in
a skillet over medium heat.
Serve with a side like quinoa and a creamy or marinara sauce.
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