Paleo Chicken Cutlet Sandwich
Elevate your lunch game with this Paleo Chicken Cutlet Sandwich—a protein-packed, gluten-free alternative to traditional sandwiches that's bursting with flavor and wholesome ingredients. Tender, golden-brown chicken cutlets are coated in a crispy blend of almond and coconut flours seasoned with garlic and onion powders, then nestled between crisp lettuce leaves in place of bread. Layered with creamy avocado, juicy tomato, and zesty red onion slices, this no-bun sandwich offers a deliciously fresh and satisfying bite. Perfect for paleo, keto, or gluten-free diets, this quick and easy recipe comes together in just 35 minutes, making it an irresistible choice for busy weeknights or meal prep.
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Ingredients
- 2 pieces chicken breast
- 0.5 cup almond flour
- 0.25 cup coconut flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large avocado
- 1 medium tomato
- 0.5 small red onion
- 8 large lettuce leaves
Directions
Step 1
Begin by preparing the chicken cutlets. If the chicken breasts are thick, slice them in half horizontally to create thinner pieces.
Step 2
In a shallow dish, combine the almond flour, coconut flour, garlic powder, onion powder, sea salt, and black pepper.
Step 3
In another shallow dish, beat the eggs.
Step 4
Dip each piece of chicken into the beaten eggs to coat, then transfer to the flour mixture and coat evenly. Press the coating onto the chicken to adhere.
Step 5
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken cutlets.
Step 6
Cook the chicken for about 4-5 minutes on each side or until golden brown and cooked through.
Step 7
While the chicken is cooking, prepare the sandwich toppings. Slice the avocado, tomato, and red onion.
Step 8
Once the chicken is cooked, remove from heat and let rest for a couple of minutes.
Step 9
Assemble the sandwich by starting with a large lettuce leaf as the base, place a chicken cutlet on top, then add slices of avocado, tomato, and red onion.
Step 10
Top with another lettuce leaf to finalize the sandwich. Serve immediately.
Nutrition Facts
| Serving size | (931.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1694.1 |
| Total Fat 118.5g | 0% |
| Saturated Fat 21.9g | 0% |
| Polyunsaturated Fat 8.9g | |
| Cholesterol 578.4mg | 0% |
| Sodium 4504.3mg | 0% |
| Total Carbohydrate 70.8g | 0% |
| Dietary Fiber 34.7g | 0% |
| Total Sugars 19.1g | |
| Protein 103.6g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 296.2mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 2488.5mg | 0% |
Source of Calories