Almond Crusted Chicken Cutlets
Crispy Almond Crusted Chicken Cutlets—golden brown, gluten free, flavor-packed, and pan-fried to perfection. A simple, family-friendly dinner ready in under 40 minutes.
Ingredients
- ½ cup avocado oil for frying
- 2 thinly sliced chicken cutlets
- ⅓ cup tapioca starch or flour gluten free if needed
- 1 egg
- 1 tablespoon water
- 1 cup almond flour
- ¼ cup pecorino romano or parmegiano reggiano
- ½ teaspoon sea salt to taste
- ¼ teaspoon freshly cracked black pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
Instructions
- Preheat the Oil: Heat a skillet on medium low heat and add the 1/2 cup avocado oil.
- Bread the Cutlets: Blend the egg and 1 tablespoon water together in a small, shallow bowl to create an egg wash.
- Blend the 1 cup almond flour, 1/4 cup parmesan, salt, pepper, 1/2 teaspoon onion powder, and 1/4 teaspoon each garlic powder and dried thyme in a separate shallow bowl.
- Assemble 3 shallow bowls. Put flour in the one on the far left. Egg wash in the middle one. Seasoned almond flour in the one on the far right.
- Place the raw cutlets to the left of the flour, and an empty baking tray to the right of the almond flour.
- Keep one hand wet and one hand dry as you bread your cutlets, working from left to right.
- Coat the cutlets in the flour, dusting off the excess.
- Dip them in the egg wash, letting the excess drip off.
- Then coat them in the almond flour mix.
- Press the breading into each side to make sure that it adheres. Set a timer for 15 minutes to let the breading settle in.
- Fry the Cutlets: Turn the heat up to medium high. Gently place the cutlets in the oil and cook them for 4 to 6 minutes, then flip and cook for another 4 to 6 minutes. Cutlets should be cooked through and the breading should be golden brown.
- Place the cutlets on a paper towel-lined plate and season with a pinch of salt.
- Serve: Serve immediately, or refrigerate in an airtight container in the refrigerator for 3 days. The cutlets reheat well in the oven.