Chicken cutlets are a family favorite! Everyone loves them, kids and parents alike here! And we have found a way to add extra healthy fat, protein and reduce the carbs !
Instead of the traditional bread crumbs I started using almond flour for the chicken coating and it tastes SO similar to regular breadcrumbs. I’ve actually come to like it better!
Here’s the recipe!
eggs (depending on how many cutlets for dipping)
almond flour/almond meal
seasonings to taste such as: garlic powder, paprika, salt, pepper, italian seasoning, grated parmesan cheese
coconut oil (enough for frying) There are immense health benefits to eating coconut oil. I will do a few posts on that one day soon. It also gives it a little bit of a coconut flavor (so it is almost like a coconut chicken).
Preheat oven to 350. Mix all dry ingredients in one bowl. In another bowl, whisk the egg(s). After cleaning and trimming the chicken, dip each cutlet into the egg, let excess drip off. Then dip the cutlets into the dry mixture, enough to coat both sides well.
Heat a skillet on medium heat with coconut oil. Let it melt completely. Place cutlets in oil and cook until golden to medium brown on both sides. About 3-4 minutes each.
After cooking the cutlets in a pan I usually cover them and continue heating them through in the oven for another 8-10 minutes. I found covering them makes them come more tender and moist and makes sure they are completely cooked through!
Pictured here is the cutlets served with a salad! Our usual dressing recipe to follow!
I hope you enjoy!