Whole30 Classic Breaded Cutlet

Golden, crispy, and entirely guilt-free, this Whole30 Classic Breaded Cutlet is a healthier spin on a comfort food favorite. Made with tender chicken breasts coated in a flavorful almond flour crust seasoned with garlic, onion, and paprika, this recipe is gluten-free, grain-free, and perfectly suited for those following Whole30 or paleo lifestyles. The cutlets are pan-fried to perfection in olive oil, yielding a satisfying crunch while keeping the chicken juicy and moist inside. A finishing touch of fresh lemon juice and parsley adds a burst of brightness to every bite. With just 15 minutes of prep time and a total of 20 minutes to cook, this recipe delivers restaurant-quality results in the comfort of your kitchen, making it ideal for weeknight dinners or meal prep. Whether paired with a crisp salad, roasted veggies, or enjoyed on its own, this Whole30-approved dish is a must-try for anyone seeking a wholesome yet indulgent meal.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 1 cup Almond flour
• 2 large Eggs
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 whole Lemon
• 2 tablespoons Fresh parsley

Directions

Step 1

Begin by preparing your chicken breasts. If they are thick, consider slicing them in half lengthwise or pounding them to an even thickness of about 1/2 inch for quicker and more even cooking.

Step 2

In a shallow bowl, whisk together the eggs. Set aside.

Step 3

In another shallow dish, combine the almond flour with garlic powder, onion powder, paprika, salt, and black pepper.

Step 4

Dip each piece of chicken into the egg wash, ensuring it is thoroughly coated.

Step 5

Next, dredge the egg-coated chicken in the almond flour mixture. Press the mixture onto the chicken to ensure a good coating and shake off any excess.

Step 6

Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets to the pan. Cook for about 3-4 minutes on each side, or until the cutlets are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).

Step 7

Remove the cutlets from the skillet and place them on a paper towel-lined plate to absorb any excess oil.

Step 8

Slice the lemon into wedges and chop the fresh parsley.

Step 9

Serve the cutlets hot, garnished with a squeeze of fresh lemon juice and a sprinkle of chopped parsley.

Nutrition Facts

Serving size	(541.5g)

Amount per serving	% Daily Value*
Calories	1337.6

Total Fat 94.7g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 3.9g
Cholesterol 578.4mg	0%
Sodium 2121.1mg	0%
Total Carbohydrate 33.2g	0%
Dietary Fiber 13.9g	0%
Total Sugars 5.6g
Protein 102.4g	0%

Vitamin D 82IU	0%
Calcium 343.3mg	0%
Iron 8.2mg	0%
Potassium 1078.4mg	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: 61.1%

Protein: 29.4%

Carbs: 9.5%