Whole 30 Friendly Crispy Chicken Cutlets
Photo Credit: The Paleo Running Momma
- 2 LBS boneless skinless chicken breasts, thin sliced or pounded to 1/2 in. thickness
- 1 cup blanched almond flour
- ½ cup coconut flour
- 2 tsp fine grain sea salt
- 1 tsp black pepper
- 1 TBSP Italian seasoning blend
- 1 tsp onion powder
- 1 tsp garlic powder
- dash red pepper flakes optional
- 2 eggs whisked
- ¼ cup coconut oil plus 3 tbsp ghee for frying
- 2 lbs boneless skinless chicken breasts
- 1 bag blanched almond flour
- 1 bag coconut flour
- 1 jar coconut oil or ghee
- 1 dozen eggs
- 1 box fine grain sea salt
- 1 container black pepper
- 1 container Italian seasoning blend
- 1 container onion powder
- 1 container garlic powder
- 1 container red pepper
- Mix all the dry ingredients in a medium shallow bowl (you will dredge the cutlets in the mixture). Set aside.
- Whisk eggs in a shallow bowl and set aside. Heat a large, heavy, deep skillet or Dutch oven over medium heat. Add coconut oil or Ghee. Depending on the size of your skillet, you be prepared to fry cutlets in 2 batches. It’s smart to have additional coconut oil or Ghee ready in case you need more.
- Once the skillet it preheated (you can see if a drop of the dry mixture sizzles), dip one cutlet in the egg, shaking off excess, then coat in the dry mixture, shaking off excess. Place the chicken in the pan, then repeat the process for each piece of chicken breast.
- Cook on one side until medium-golden brown (2 minutes) and crisp, then carefully turn over the chicken with tongs and cook the second side until golden brown and juices run clear, about 2 minutes depending on the thickness of your chicken***
- Carefully remove chicken cutlets from skillet with tongs and place on a paper-towel lined plate to absorb excess grease. Serve hot with baked fries, sweet potatoes, or steamed broccoli!