BREADED PALEO CHICKEN CUTLETS (WHOLE30) - Guide Recipe
My family’s favorite “breaded” Paleo Chicken Cutlets that are super easy , quick , and just as good as the original. Whole30 compliant and kid friendly – you can put these on you “go-to” dinner list!
I’ll begin today’s post with a true-chicken-cutlet-story from my childhood. Or adolescence? I can’t remember anymore. Anyhow , my mom – who worked full time++ while I was growing up (and still does , actually) – set a goal at some point to cook dinner once per week.
I think it was Saturdays , might have been Sundays. Nope , Sunday was family meeting day , Saturday dinner day. So , anyway…
Crispy "breaded" Paleo Chicken Cutlets that are super easy and just as good as the original. Whole30 compliant , kid friendly!
Ingredients:
- 1.5 lbs boneless skinless chicken breasts , thin sliced or pounded to 1/2" thickness
- 1 cup blanched almond flour*
- 1/4 cup coconut flour*
- 1 and 1/4 tsp fine grain sea salt
- 1/8 tsp black pepper
- 2 tsp Italian seasoning blend <--My favorite
- 1 tsp onion powder
- 1/2 tsp garlic powder
- dash red pepper flakes optional
- 1 egg whisked
- 3 tbsp coconut oil + 2 tbsp ghee for frying**
Instructions:
- Mix all the dry ingredients in a medium shallow bowl (you will dredge the cutlets in the mixture)
- Have your whisked egg in a shallow bowl , heat a large , heavy , deep skillet over medium heat and add 3 tbsp total of cooking fat (a combination of ghee and coconut oil , or all coconut.) Depending on the size of your skillet , you might have to fry these in 2 batches , so have additional cooking fat 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.
- 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 butternut squash fries! Enjoy!