Paleo Classic Breaded Cutlet
Delight in a wholesome twist on a comfort food classic with this Paleo Classic Breaded Cutlet recipe. These golden, pan-fried chicken cutlets are perfectly crispy on the outside and tender on the inside, thanks to a paleo-friendly breading made from almond flour and tapioca flour. Infused with aromatic spices like garlic powder, onion powder, and oregano, each bite is packed with earthy, savory flavor. Using coconut milk and coconut oil not only keeps this dish dairy-free but also adds a subtle tropical richness. Quick and easy to prepare in just 40 minutes, this grain-free, gluten-free, and low-carb recipe is perfect for a family dinner or meal prep. Serve these succulent cutlets with a side of fresh greens or roasted vegetables for a balanced paleo meal that's as nourishing as it is satisfying. Don't forget the sprinkle of fresh parsley for a bright, herby finish!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces boneless chicken breasts
- 1 cup almond flour
- 0.5 cup tapioca flour
- 2 large egg
- 0.25 cup coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut oil
- 2 tablespoons fresh parsley
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the chicken to about 1/2 inch thick.
Step 2
In a shallow bowl, combine almond flour, tapioca flour, garlic powder, onion powder, dried oregano, sea salt, and black pepper. Stir until well mixed.
Step 3
In another bowl, whisk together the eggs and coconut milk until smooth.
Step 4
Dip each chicken cutlet first into the egg mixture, allowing any excess to drip off, then dredge it in the almond flour mixture, pressing the coating onto the chicken to adhere well.
Step 5
Heat coconut oil in a large skillet over medium heat. Once hot, add the breaded cutlets, cooking them in batches if necessary to avoid overcrowding the pan.
Step 6
Fry the cutlets for about 4-5 minutes on each side, or until golden brown and cooked through with an internal temperature of 165°F (75°C).
Step 7
Remove the cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Step 8
Garnish with freshly chopped parsley before serving and enjoy your Paleo Classic Breaded Cutlet hot.
Nutrition Facts
| Serving size | (1155.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3159.1 |
| Total Fat 200.1g | 0% |
| Saturated Fat 107.0g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 1030.6mg | 0% |
| Sodium 3077.4mg | 0% |
| Total Carbohydrate 86.8g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 10.0g | |
| Protein 250.8g | 0% |
| Vitamin D 142.3IU | 0% |
| Calcium 391.4mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 2118.7mg | 0% |
Source of Calories