Paleo Breaded Chicken Cutlets
Indulge in the ultimate healthy comfort food with these Paleo Breaded Chicken Cutlets, a flavorful twist on a classic dish perfect for clean eating enthusiasts! This gluten-free and grain-free recipe features a crispy coating made from almond flour, coconut flour, and ground flaxseed, spiced with garlic powder, paprika, and onion powder for a savory kick. Tender chicken breasts are sliced into thin cutlets, dipped in a rich egg and almond milk mixture, then pan-fried to golden perfection in coconut or avocado oil. With just 20 minutes of prep and 15 minutes of cooking time, this protein-packed, Paleo-friendly recipe is perfect for busy weeknights or impressing your dinner guests. Serve these cutlets hot alongside fresh greens or steamed veggies for a wholesome, mouthwatering meal that's as nutritious as it is delicious!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 1 tablespoon coconut flour
- 2 tablespoons ground flaxseed
- 2 large egg
- 2 tablespoons unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 4 tablespoons coconut oil or avocado oil
Instructions
Begin by slicing each chicken breast horizontally into two thinner cutlets, resulting in 8 total pieces.
In a shallow dish, combine the almond flour, coconut flour, and ground flaxseed. Add garlic powder, onion powder, paprika, sea salt, and black pepper. Mix well to incorporate the spices evenly.
In a separate bowl, whisk together the eggs and unsweetened almond milk until smooth and well combined.
Heat the coconut oil or avocado oil in a large skillet over medium heat. Ensure there's enough oil to cover the bottom of the pan evenly.
Dip each chicken cutlet into the egg mixture, allowing any excess to drip off before coating it in the flour mixture. Press the cutlets into the flour mixture to ensure an even coating.
Once the oil is hot, carefully place the cutlets into the skillet. Cook for about 3-4 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F). Depending on your skillet size, you may need to cook the chicken in batches.
Remove the cutlets from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Serve the Paleo breaded chicken cutlets hot with your choice of sides, such as a fresh salad or steamed vegetables. Enjoy!
Nutrition Facts
Calories |
2516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1031 mg | 344% | |
| Sodium | 3094 mg | 135% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 4.6 g | ||
| Protein | 255.0 g | 510% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 449 mg | 35% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2209 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
