These chicken cutlets are a family favorite and can be made in a pinch. When I served these to my husband for the first time, he didn’t even notice that they were made with almond flour instead of traditional flour. I guarantee this recipe will be on repeat in your home just like it is in mine!
Crispy Chicken Cutlets Ingredients
- Chicken Cutlets
- Eggs
- Almond Flour
- Granulated Garlic
- Granulated Onion
- Paprika
- Salt
- Pepper
- Avocado Oil
How I Make Crispy Chicken Cutlets
- Step one: Lightly season both sides of chicken with salt and pepper to taste.
- Step two: In a large shallow bowl, whisk two eggs. In another large shallow bowl, combine. almond flour, granulated garlic, granulated onion, paprika and 1 tsp of salt
- Step three: Heat avocado oil (about 1/2 inch deep) in a skillet over medium-high heat.
- Step four: While oil is heating, working with one chicken cutlet at a time, dip chicken into the beaten eggs. Let any excess egg drip off. Next, coat the chicken in the almond flour mixture on both sides and add to a plate. Repeat this process with the remaining three cutlets.
- Step five: Once oil is hot, add breaded cutlets to skillet and cook in batches (two at a time) for 8 minutes, 4 minutes on the first side and 4 minutes on the second side. Remove chicken cutlets from the oil and drain on a paper towel-lined plate. Enjoy!
More Chicken Recipes the Entire Family Will Love
Grilled Balsamic Chicken with Peaches
Chicken, Broccoli and Potato Sheet Pan Dinner
Lemony Chicken & Asparagus Sheet Pan
Crispy Chicken Cutlets
Ingredients
- 4 chicken cutlets
- 2 eggs
- 1 cup of almond flour
- 1 tsp of granulated garlic
- 1 tsp of granulated onion
- 1 tsp of paprika
- 1 tsp of of salt, plus more to taste
- pepper to taste
- avocado oil
Instructions
- Lightly season both sides of chicken with salt and pepper to taste.
- In a large shallow bowl, whisk two eggs. In another large shallow bowl, combine. almond flour, granulated garlic, granulated onion, paprika and 1 tsp of salt
- Heat avocado oil (about 1/2 inch deep) in a skillet over medium-high heat.
- While oil is heating, working with one chicken cutlet at a time, dip chicken into the beaten eggs. Let any excess egg drip off. Next, coat the chicken in the almond flour mixture on both sides and add to a plate. Repeat this process with the remaining three cutlets.
- Once oil is hot, add breaded cutlets to skillet and cook in batches (two at a time) for 8 minutes, 4 minutes on the first side and 4 minutes on the second side. Remove chicken cutlets from the oil and drain on a paper towel-lined plate. Enjoy!
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