Paleo Breaded Chicken Cutlets
Crispy on the outside and tender on the inside, these Paleo Breaded Chicken Cutlets are a wholesome and flavorful twist on a classic comfort food. Perfectly seasoned with a blend of garlic powder, onion powder, paprika, and sea salt, these cutlets are coated in a gluten-free mixture of almond flour, coconut flour, and ground flaxseed, delivering a deliciously nutty crunch without any grains. The secret to their golden-brown crust lies in pan-frying with healthy fats like coconut or avocado oil, ensuring a crisp texture while keeping it Paleo-approved. Quick and easy to make in under 40 minutes, this recipe is ideal for busy weeknight dinners or elegant meal preps. Pair these cutlets with a fresh salad or roasted veggies for a nutritious, gluten-free, and dairy-free meal the whole family will love!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 1 tablespoon coconut flour
- 2 tablespoons ground flaxseed
- 2 large egg
- 2 tablespoons unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 tablespoons coconut oil or avocado oil
Directions
Step 1
Begin by slicing each chicken breast horizontally into two thinner cutlets, resulting in 8 total pieces.
Step 2
In a shallow dish, combine the almond flour, coconut flour, and ground flaxseed. Add garlic powder, onion powder, paprika, sea salt, and black pepper. Mix well to incorporate the spices evenly.
Step 3
In a separate bowl, whisk together the eggs and unsweetened almond milk until smooth and well combined.
Step 4
Heat the coconut oil or avocado oil in a large skillet over medium heat. Ensure there's enough oil to cover the bottom of the pan evenly.
Step 5
Dip each chicken cutlet into the egg mixture, allowing any excess to drip off before coating it in the flour mixture. Press the cutlets into the flour mixture to ensure an even coating.
Step 6
Once the oil is hot, carefully place the cutlets into the skillet. Cook for about 3-4 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F). Depending on your skillet size, you may need to cook the chicken in batches.
Step 7
Remove the cutlets from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Step 8
Serve the Paleo breaded chicken cutlets hot with your choice of sides, such as a fresh salad or steamed vegetables. Enjoy!
Nutrition Facts
| Serving size | (1026.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2516.5 |
| Total Fat 152.5g | 0% |
| Saturated Fat 64.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1030.6mg | 0% |
| Sodium 3094.5mg | 0% |
| Total Carbohydrate 36.6g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 4.6g | |
| Protein 255.0g | 0% |
| Vitamin D 125.5IU | 0% |
| Calcium 448.7mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 2209.0mg | 0% |
Source of Calories