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Crispy Chicken Cutlets (Grain Free & Gluten Free)

Ingredients

  • 1.5 lb. boneless skinless chicken breast thin sliced or pounded to ½" thickness
  • 1 cup ground almond meal/almond flour
  • ¼ cup coconut flour
  • 1 and ¼ tsp fine grain sea salt
  • ⅛ tsp black pepper
  • 2 tsp dry Italian seasoning
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1-2 eggs whisked
  • 3 Tbsp coconut oil

Instructions

  • Whisk all of the dry ingredients in a medium shallow bowl.
  • Whisked egg in another shallow bowl.
  • Heat a large skillet over medium heat and add coconut oil. Depending on the size of your skillet, you might have to fry these in 2-3 batches, so have additional cooking oil ready in case you need more.
  • Once the skillet it preheated, 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.
  • 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 2-3 minutes depending on the thickness of your chicken.
  • Carefully remove chicken cutlets from skillet with tongs and place on a paper-towel lined plate to absorb excess oil.
  • Serve immediately.