Grain-Free Crispy Chicken Cutlets

These grain-free, gluten-free crispy chicken cutlets are high in protein and full of flavor — a family favorite that’s simple to make.Makes about 4 servings

Ingredients:

• 1.5 lb. boneless skinless chicken breast, thin sliced or pounded to ½” thickness
• 1 cup ground almond meal/almond flour
• ¼ cup coconut flour
• 1 and ¼ tsp fine grain sea salt
• ⅛ tsp black pepper
• 2 tsp dry Italian seasoning
• 1 tsp onion powder
• ½ tsp garlic powder
• 1–2 eggs, whisked
• 3 Tbsp coconut oil

Instructions:

1. In a medium shallow bowl, whisk together the almond meal, coconut flour, sea salt, black pepper, Italian seasoning, onion powder, and garlic powder until evenly combined.

2. In a second shallow bowl, whisk the egg(s) until smooth.

3. Heat a large skillet over medium heat and add the coconut oil. Depending on your skillet size, you may need to cook the cutlets in 2–3 batches. Keep extra oil nearby if needed.

4. Once the skillet is hot, dip a chicken cutlet into the whisked egg, letting any excess drip off, then press it into the dry mixture to coat thoroughly, shaking off any extra coating.

5. Place the coated cutlet in the skillet. Repeat the egg-and-coating process for the remaining pieces, arranging them in a single layer without crowding the pan.

6. Cook the cutlets on the first side until medium-golden and crisp, about 2 minutes. Carefully flip with tongs and cook the second side until golden and the juices run clear, about 2–3 minutes more, depending on thickness.

7. Transfer cooked cutlets to a paper-towel–lined plate to absorb excess oil. Keep warm while you finish the remaining batches.

8. Serve immediately while hot and crisp.

Enjoy!

❤ Rachel