We’ve been trying to add more Paleo recipes in our routine and it’s been pleasantly surprising. We might have to switch over full time.
INGREDIENTS
- 4 chicken cutlets (or 1.5 lbs boneless, skinless chicken breasts thin sliced or pounded to 1/2″ thickness
- 1 cup Blanched Almond Flour
- ¼ cup Tapioca Flour
- 1 tsp Sea Salt
- 1/4 tsp White Pepper
- 2 tsp Italian Seasoning
- ½ tsp Garlic Powder
- Pinch of Red Pepper Flakes
- 1 egg – whisked
- 3 Tbsp Coconut Oil + 2 Tbsp Olive Oil
DIRECTIONS
- Mix all the dry ingredients in a medium shallow bowl or plate.
- Whisk the egg in a separate shallow bowl.
- Heat a large skillet over medium heat and add coconut oil and olive oil.
- Once your skillet is heated, 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 ( about 3-4 minutes) and crisp. Carefully flip over the chicken with tongs and cook the second side until golden brown and juices run clear, about 3-4 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 immediately. We like this chicken with a side salad with homemade Italian Dressing.
*I’ve adapted this recipe from here: http://www.paleorunningmomma.com/paleo-chicken-cutlets-whole30/