Whole30 Breaded Chicken Cutlet
Crispy, golden, and irresistibly flavorful, this Whole30 Breaded Chicken Cutlet is a healthy twist on a comfort food classic. Coated in a wholesome blend of almond flour, arrowroot powder, and aromatic spices like smoked paprika, garlic, and onion powder, this gluten-free and Paleo-friendly recipe delivers all the crunch without the grains. Juicy chicken breasts are pounded to perfection, dipped into an egg wash, and pan-fried in nutrient-rich coconut oil for a perfectly crisp exterior and tender interior. Ready in just 35 minutes, this satisfying dish is perfect for busy weeknights or meal prep. Serve with a squeeze of fresh lemon for a bright, zesty finish that pairs beautifully with salads, roasted veggies, or your favorite sides. Healthy eating has never been so delicious!
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Ingredients
- 4 pieces chicken breasts
- 1 cup almond flour
- 1 tablespoon arrowroot powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 4 tablespoons coconut oil
- 1 whole lemon wedges
Directions
Step 1
Begin by preparing the chicken breasts: place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound each chicken breast to an even thickness, about 1/2 inch thick.
Step 2
In a shallow dish, combine almond flour, arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Mix well to create the breading mixture.
Step 3
In another shallow dish, whisk the eggs until combined.
Step 4
Dip each chicken breast into the egg mixture, ensuring it's fully coated, then transfer it to the almond flour mixture. Coat the chicken breast thoroughly with the dry mixture, pressing it down lightly to adhere.
Step 5
In a large skillet, heat the coconut oil over medium heat. Once the oil is hot and shimmering, carefully add the breaded chicken breasts to the skillet.
Step 6
Cook the chicken in batches, if necessary, to avoid overcrowding the pan. Fry each chicken breast for about 4-5 minutes per side, or until the crust is golden brown and the chicken is cooked through to an internal temperature of 165°F (75°C).
Step 7
Transfer the cooked chicken cutlets to a plate lined with paper towels to drain any excess oil.
Step 8
Serve the breaded chicken cutlets warm, garnished with lemon wedges for squeezing over the top for a fresh burst of flavor.
Nutrition Facts
| Serving size | (1102.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2410.7 |
| Total Fat 138.2g | 0% |
| Saturated Fat 59.6g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 944.0mg | 0% |
| Sodium 2980.8mg | 0% |
| Total Carbohydrate 42.4g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 6.8g | |
| Protein 247.9g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 380.2mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 360.2mg | 0% |
Source of Calories