Whole30 Chicken Cutlet Sandwich

Satisfy your sandwich cravings while staying on track with this flavorful and guilt-free Whole30 Chicken Cutlet Sandwich! This paleo-friendly recipe swaps traditional bread for crisp lettuce wraps and packs in the crunch with perfectly pan-fried chicken cutlets coated in a seasoned almond flour crust. A zesty homemade ranch sauce, made with Whole30-compliant mayonnaise, dill, parsley, and a splash of lemon juice, ties the dish together, while fresh slices of tomato and red onion add a refreshing burst of flavor. Ready in just 40 minutes, this gluten-free, dairy-free sandwich is a wholesome and satisfying meal that’s perfect for lunch or dinner. Serve immediately for maximum freshness and enjoy every bite of this healthy, delicious creation!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 large eggs
• 2 tablespoons coconut oil
• 6 pieces lettuce leaves
• 1 large tomato
• 0.5 small red onion
• 0.5 cup Whole30 compliant mayonnaise
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1 tablespoon lemon juice

Directions

Step 1

Begin by preparing your chicken cutlets. If the breasts are thick, butterfly each into two thinner cutlets by slicing horizontally through the middle.

Step 2

In a shallow bowl, combine almond flour, garlic powder, onion powder, paprika, salt, and black pepper.

Step 3

In another bowl, beat the eggs.

Step 4

Dip each chicken cutlet into the beaten eggs, ensuring they're fully coated.

Step 5

Dredge the egg-coated chicken in the almond flour mixture, pressing lightly to ensure an even coating.

Step 6

Heat coconut oil in a large skillet over medium heat.

Step 7

Once hot, add the chicken and cook for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).

Step 8

While the chicken is cooking, prepare the vegetables: slice the tomato and red onion.

Step 9

In a small bowl, whisk together the mayonnaise, dried dill, dried parsley, and lemon juice to make the ranch sauce.

Step 10

Assemble your sandwich by placing a piece of lettuce as the base, followed by a chicken cutlet, slices of tomato, onion, a dollop of the ranch sauce, and an additional lettuce piece on top.

Step 11

Repeat the process for the second sandwich.

Step 12

Serve immediately and enjoy your flavorful Whole30 Chicken Cutlet Sandwich!

Nutrition Facts

Serving size	(987.8g)

Amount per serving	% Daily Value*
Calories	2436.7

Total Fat 185.2g	0%
Saturated Fat 45.1g	0%
Polyunsaturated Fat 0.6g
Cholesterol 746.4mg	0%
Sodium 5184.6mg	0%
Total Carbohydrate 51.8g	0%
Dietary Fiber 15.3g	0%
Total Sugars 22.0g
Protein 145.4g	0%

Vitamin D 85.5IU	0%
Calcium 390.4mg	0%
Iron 11.2mg	0%
Potassium 1633.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.9%

Protein: 23.7%

Carbs: 8.4%