Paleo Breaded Cutlets
Crispy on the outside, tender on the inside, these Paleo Breaded Cutlets bring a healthier twist to a timeless favorite. Made with protein-packed chicken breast cutlets and coated in a savory almond flour breading seasoned with garlic powder, onion powder, and smoky paprika, this gluten-free recipe is tailored for paleo enthusiasts and clean-eating fans. The cutlets are pan-fried to golden perfection in coconut oil, offering a satisfying crunch without the use of traditional breadcrumbs. Garnished with fresh parsley and served with zesty lemon wedges, these cutlets are perfect for weeknight dinners or meal prep. Ready in just 30 minutes and naturally grain-free, this crowd-pleasing recipe is a delicious way to enjoy comfort food while staying on track with a wholesome lifestyle.
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Ingredients
- 4 pieces chicken breast cutlets
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 4 pieces lemon wedges
- 2 tablespoons fresh parsley
Directions
Step 1
Begin by preparing your work station: you'll need two shallow bowls or dishes. In the first bowl, beat the eggs well. In the second bowl, combine almond flour, garlic powder, onion powder, paprika, sea salt, and black pepper. Mix until well combined.
Step 2
Pat the chicken breast cutlets dry with a paper towel. This will help the breading stick to the cutlets.
Step 3
Take one chicken cutlet and dip it into the beaten eggs, ensuring it is completely coated. Allow any excess egg to drip off back into the bowl.
Step 4
Immediately transfer the cutlet into the almond flour mixture, pressing lightly to ensure the mixture adheres to both sides of the chicken. Repeat this process for each chicken breast cutlet.
Step 5
Heat the coconut oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the breaded chicken cutlets in a single layer. You may need to cook them in batches depending on the size of your skillet.
Step 6
Cook each side of the cutlet for about 5-6 minutes or until golden brown and the chicken is cooked through, flipping only once.
Step 7
Once done, transfer the cooked cutlets to a plate lined with paper towels to remove any excess oil.
Step 8
Serve the Paleo Breaded Cutlets hot, garnished with fresh parsley and with a wedge of lemon on the side for squeezing over the top.
Nutrition Facts
| Serving size | (677.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1640.2 |
| Total Fat 100.1g | 0% |
| Saturated Fat 33.7g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 712mg | 0% |
| Sodium 2773.2mg | 0% |
| Total Carbohydrate 30.0g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 4.8g | |
| Protein 158.6g | 0% |
| Vitamin D 134IU | 0% |
| Calcium 347.4mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 1366.1mg | 0% |
Source of Calories