I got this idea from a martha stewart recipe for lighter Chinese Sesame Chicken, and I think it would work well for any meat or vegetable that you'd like to bread.
For about two servings (similar to 2~3 chicken breasts cut into 1 inch cubes): Mix together 2 tbsp whole grain flour and 1 egg white. Use this as a batter before pan frying items in a little oil as you would any other battered item. This has almost half the calories, a lot less fat, a lot more fiber, and a little less carbs and protein compared to using a whole egg and white flour. The only thing you're really missing out on is a little protein, but I think the pro's outweigh the con's!
33 Calories vs. 60
0.2g Fat vs. 2.3g
5.6g Carbohydrates vs 6.1g
0.9g Fiber vs. 0g
2.8g Protein vs. 3.6g
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