Yields: about 4 servings Prep Time: 15 minutes Total Time: 45 minutes
This chicken dish is a tasty alternative to a fast food options, adding fiber, magnesium and vitamin E. Plus, it is a great gluten free option that is similar to traditional breading.
1 lb. chicken breast, cut into cutlets, pounded thin with a meat hammer
1 egg, lightly beaten (ie: egg wash)
1 T. avocado oil (or your preferred oil)
1 T. butter (or just oil if keeping dairy free)
sprinkle of salt and pepper
For the breading:
2 c. almond meal (or ground almonds in a food processor)
3/4 t. salt
1/4 t. pepper
1 t. garlic powder
1 t. onion powder
1 t. dried oregano
1/2 t. paprika
1. On a plate or shallow bowl, combine almond meal and spices. Set aside.
2. Cut chicken into 3 inch by 3 inch cutlets, and using a meat hammer, hammer out to about a quarter to a half an inch thick. (Sometimes to minimize raw meat contact and potential splatter, covering the chicken in parchment paper, prior to flattening, is helpful.) Lightly season with a sprinkle of salt and pepper.
3. Heat 1 T. butter and 1 T. oil (avocado, olive, or preferred oil) in a pan on medium to high heat. Dip cutlets in egg wash. Lightly cover each piece of chicken in the breading and gently place in pan. Gently placing a piece of foil over the pan helps prevent a huge mess in the event of minor splattering.
4. Cook about 4-6 minutes on one side, and flip to cook on the other until thoroughly cooked (about 2-4 minutes).
5. Remove from heat and let cool on a cooling rack. When all of the chicken has been cooked, discard remaining breading.
This is a favorite in our house, and especially a great go-to main dish for gluten free guests. The spices are combined so that not one stands out or overpowers the overall flavor. The almond meal crisps right up, and tasting better than many wheat based breading. My kiddos are all fans of this dish, of course ketchup is requested by middle, who always needs a dip!
These cutlets don't have to cook too long, as they are thinner than most chicken breast pieces. The almond meal may burn a bit, as it can be a challenge to keep the heat high enough to get a crispy outside and cook the chicken. However, if the burnt crumbs get in the way, simply (and carefully) take a paper towel and wipe out the pan in between batches. Don't be intimidated by this recipe, as it really is easy and completely worth it!