Twice Cooked Chicken Cutlets with Crispy Sage Leaves
Yield 2 serves
Starting out on this LCHF lifestyle, has truly opened up some different ways of thinking and cooking for me. Usually I am looking at ways to remove unnecessary fats, and cook by a method that is "healthier" than frying etc. well now that has changed, and hello frying! Oh an a bigger hello to Duck Fat! Boy does it add flavour! This recipe was born from my need to cook something easy, as I didn't get home until late, and was feeling pretty lazy. Now while it does take more than half an hour to cook, I still didn't have to do much to it. No chopping, slicing, etc, just straight into the Thermomix, then straight into piping hot Duck Fat. Now I will say this chicken is good, real good! It's crispy, salty, buttery, succulent.. It's good hot and cold. There is however one problem, and one danger. Any guesses? The danger is, it's so good you want to eat it all. Seriously! So to avoid overeating your protein, only stick to small batches that only allows a maximum of 2 pieces per person so you don't go over your protein allowance lol. If you are good at restraint it makes a great addition to the lunchbox the next day.
- 4- 5 Large Chicken Thigh Cutlets, skin on
- Small Bunch of Fresh Sage Leaves
- 400 gm Duck Fat
- Himalayan Pink Salt
- Place 800 ml of water into thermomix, and then place your Cutlets into your large Varoma Steamer Bowl and place on top of Thermomix and cover with the lid.
- Cook 20 minutes / Varoma / Speed 2
- Heat Duck Fat on stove in large saucepan
- When chicken is done in the thermomix, remove and place skin side down in the hot Duck Fat,
- Fry for 5 minutes with the lid on, turn over fry for 5 minutes lid off, turn over again throw all your Sage leaves into the oil with the chicken and cook for further 5 minutes until skin is beautiful and golden and Sage is Crispy.
- Remove onto paper towel, and serve.
- Great with a mixed green salad and avocado.