I can’t eat things fried in lard or if they’re not drained well - I’ve been known to ask for clean napkins and to wick off oil even from pizza! I take for granted that folks check restaurants ahead, call to let them know one’s needs re: food safety and as I wear a cochlear implant need to sit in a quiet area.
I just put my rub on a chicken I’ll rotisserie on the grill this evening. We’ll have it with Quinoa, kale and a beautiful little Buffalo burrata (tomatoes, buffalo burrata- small balls, with salt, olive oil and a healthy drizzle of a nice thick aged balsamic. I’ll grill some peaches after the chicken comes off.
Try this favorite recipe from Christopher Kimball’s “Cookish” p. 208. Almond, Caper and Herb-Crusted Chicken cutlets. It’s quick:
1/4 c. Sliced almonds
1/2 c. Pinko breadcrumbs (I use GF ones)
Kosher salt and fresh ground black pepper
4 4 oz, chicken cutlets (about 1/4” thick)
1/4 c. Lightly packed fresh tarragon or fresh dill, chopped
6 t. Neutral oil
Lemon wedges or Dijon or sour cream to serve
Combine almonds, panko, 1 t. Salt, 1/2 t. Pepper, Season dry cutlets with sprinkles of salt and pepper, tarragon/dill and capers pressing firmly. Coat both sides of each cutlet with almond mixture, pressing firmly. In a heated 12” skillet with 3 T. Oil until oil shimmers, add 2 cutlets and cook until golden brown, be patient don’t mess flip them for 2.5 min! Transfer to paper towel lined plate (cover with another plate to keep warm). Wipe out skillet add 3 T. Oil, heat to shimmering, add last two cutlets and repeat. Cutlets are finished to tender goodness when an instant read thermometer inserted gently into the center of the meat reads 165*. Serve with lemon wedges or other choice.
I serve this with brown rice and green beans or Swiss chard. You use what you love.