I’ll start the present post with a genuine chicken-cutlet-story from my youth. Or on the other hand youthfulness? I can’t recollect any longer. In any case, my mother – who worked full time++ while I was growing up (and still does, really) – set an objective sooner or later to prepare supper once every week.

These Paleo chicken cutlets are as near a copycat of what my mother used to make as I could think of. The Italian style breadcrumbs are impersonated with a blend of whitened almond flour and coconut flour in addition to salt and Italian seasonings, and the digging/broiling procedure is particularly the equivalent. Voila – we have a Whole30 and Paleo chicken victor here!

The best part? My children (and spouse) – who still eat unfortunate chicken strips once in a while – love these as much as any non-Paleo chicken. I made them this time with crushed and simmered red potatoes and a straightforward plate of mixed greens, in any case, on the off chance that you lean toward going the pounded potato/canned corn course you realize I won’t accuse you!

Paleo Chicken Cutlets that are too simple, brisk, and similarly on a par with the first. Whole30 agreeable and kid well disposed – you can put these on you “go-to” supper list!

Also try our recipe Crispy Keto Chicken Tenders

Firm “breaded” Paleo Chicken Cutlets that are too simple and similarly on a par with the first. Whole30 consistent, kid cordial!

Ingredients

• 1.5 lbs boneless skinless chicken breasts, thin sliced or pounded to 1/2″ thickness
• 1 cup blanched almond flour
• 1/4 cup coconut flour
• 1 and 1/4 tsp fine grain sea salt
• 1/8 tsp black pepper
• 2 tsp Italian seasoning blend
• 1 tsp onion powder
• 1/2 tsp garlic powder
• dash red pepper flakes optional
• 1 egg whisked
• 3 tbsp coconut oil + 2 tbsp ghee for frying

Instructions

1. Mix all the dry ingredients in a medium shallow bowl (you will dredge the cutlets in the mixture)
2. Have your whisked egg in a shallow bowl, heat a large, heavy, deep skillet over medium heat and add 3 tbsp total of cooking fat (a combination of ghee and coconut oil, or all coconut.) Depending on the size of your skillet, you might have to fry these in 2 batches, so have additional cooking fat ready in case you need more.
3. Once the skillet it preheated (you can see if a drop of the dry mixture sizzles), dip one cutlet in the egg, shaking off excess, then coat in the dry mixture, shaking off excess. Place the chicken in the pan, then repeat the process for each piece of chicken.
4. Cook on one side until medium-golden brown (2 minutes) and crisp, then carefully turn over the chicken with tongs and cook the second side until golden brown and juices run clear, about 2 minutes depending on the thickness of your chicken
5. Carefully remove chicken cutlets from skillet with tongs and place on a paper-towel lined plate to absorb excess grease. Serve hot with baked fries, sweet potatoes, or butternut squash fries! Enjoy!

Read more our recipe : Cheddar Biscuit Topped Harvest Chicken Pot Pie

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