I thought of another good LC dish that my family has been enjoying lately. It started out because we had some boneless pork ribs and I didn't have any LC bbq sauce on hand. The end product is something like a breaded, deep-fried chicken/pork strip, only the outer coating doesn't get super crunchy like commercial ones do. It does have a very nice mouth-feel to it, though, and there has never, not once, been leftovers when we've made it! I say "we" because my eldest daughter usually makes this recipe with my guidance :cook:

First, you'll want enough boneless pork or chicken to feed your family -- for me that would be about 3#. We really like the pork ones better because of the sweet, rich flavor of the meat, but chicken is fine. Slice your meat along the bias into strips -- like the size you see commercial chicken strips at restaurants -- about 3" or 4" long x 1 1/2" wide.

Prepare a shallow dish with 2 eggs and about 2 tablespoons buttermilk or cream. Whisk them together well.

Prepare another shallow dish with a combination of ground almonds, soy protein powder, seasoning salt and lemon pepper. Ratios would be approximately 1 cup ground almonds, 1/4 cup soy protein, 3/4 teaspoon seasoning salt and 1/4 teaspoon lemon pepper for the breading.

You might need to add additional eggs or buttermilk or extend your breading mix depending on how much meat you are fixing. The general rule is 1/2 pound meat per person.

Have ready a large, shallow baking dish, about 18" x 10" x 1/2", with about 1/4 cup lard or coconut oil spread around or just cut up in bits in the pan. This is so you will be "oven frying" your meat. It is better to have too much cooking fat than not enough, but don't put so much in that it could slop over the edges and create a fire hazard

Method: Dip the meat pieces one-by-one into the egg/buttermilk wash, then into the breading mixture. Make sure they are well coated, gently shaking off the excess. Lay them into your prepared baking pan and continue until you either run out of meat or your pan is full! They can be "just" touching, but don't over-crowd the pan. For us, we always need 2 pans full of meat, but we have a family of 5

Bake them at 375 for about 15 minutes, turning them about 1/2 way through the cooking time. You want them to be golden brown on the bottoms before you turn them. If you need to add more cooking fat, feel free to do so.

When they are done, they will be a light golden brown color. The meat turns out very tender this way and it is great served as a simple meal with cut up veggies and lots of ranch for dunking everything in!

I suppose you could freeze the leftovers, but, like I said, we've never had any leftovers


Recipe c2006 Sharron Long (I have to put this in for my publishers!)

*bump* for aderyn