Almond Flour Chicken Cutlets Recipes

KETO BREADED CHICKEN CUTLETS

Steps:

• If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch.
• Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the almond flour to lightly coat both sides.
• Beat the eggs in a wide shallow bowl. In another wide, shallow bowl, mix the remaining almond flour with the Parmesan, paprika and garlic powder.
• Dip 1 to 2 slices of chicken in the eggs to coat. Let the excess drip off, then coat thoroughly in the almond flour-Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken.
• Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges.

ALMOND FLOUR CHICKEN CUTLETS

Steps:

• Start by slicing the chicken breast into 4-5 thin cutlets.
• Then prepare a large plate with the almond milk and a separate large plate with the almond flour and spices.
• On the stove, place a large pan over low-medium heat and melt the ghee butter in the pan.
• Then dip a chicken cutlet into the almond milk then the almond flour mix until covered completely. Place the cutlet in the pan and repeat until all cutlets are cooking.
• Cook the chicken for 4-5 minutes on each side until completely cooked. If you have one, use a food thermometer for ensure the cutlets are at an inner temp of at least 165.
• Remove from the pan and enjoy!

CHICKEN CUTLET WITH ALMOND BUTTER SAUCE

Steps:

• Pound chicken cutlets to about a 1/2-inch thickness; season with salt and pepper, then dredge in flour, shaking off excess.
• Heat oil in a large skillet over medium high heat; saute chicken until browned on both sides, about 5 to 7 minutes total; remove and set aside.
• Add almonds to pan and toast, about 3 minutes.
• Add wine or chicken broth and scrape up an browned bit from the bottom of the pan; allow to simmer until slightly reduced, about 3 minutes.
• Stir in butter, sauce will thicken.
• Pour over chicken and garnish with green onions.