Almond Flour Chicken Cutlets
This is a quick and easy recipe that replaces traditional breadcrumb for a mixture of coconut and almond flour. Super tasty and reheats REALLY well!
This recipe is gluten free for all my gluten free friends!
| Prep Time | 6 minutes |
| Cook Time | 10 minutes |
| Servings |
people
|
Ingredients
- 1.25 lbs free-range chicken breasts
- 1 egg
- 1/2 cup almond flour *estimated
- 3 tablespoon coconut flour *estimated
- Salt and pepper
- Garlic Powder
- 1 tablespoon olive oil or coconut oil
Ingredients
|
|
Instructions
- If the chicken breast is thick, slice through the center horizontally to make two thin cutlets.
- In a small bowl, whisk the egg. In a separate bowl, mix the flours together and dump onto a large plate. Set aside.
- Season the chicken on both sides with salt, pepper and garlic powder to taste.
- Dip the chicken in the egg mixture then coat in the flour. Set aside on a plate. Repeat with the rest of the chicken.
- Heat the oil in a large skillet over medium high heat. Add the chicken to and cook on each side ~2-3 minutes (if they are super thin, you'll need less time). Flip once again onto the first side and cover with a lid for ~2 minutes. Flip once more and cover with a lid for an additional 1-2 minutes (Again, if you're cutlets are super thin you might only need to flip once!)
