Paleo Breaded Cutlets
Savor the irresistible crunch of these "Paleo Breaded Cutlets," a healthier twist on a classic favorite! Perfectly seasoned with a blend of garlic powder, onion powder, paprika, and sea salt, these chicken cutlets are coated in almond flour for a naturally gluten-free and paleo-friendly breading. Pan-fried to golden perfection in coconut oil, they achieve a delicate crispness while staying juicy and tender inside. Ready in just 30 minutes, this quick and wholesome recipe is ideal for weeknight dinners or meal prep. Serve with fresh parsley for a burst of color and a zesty squeeze of lemon for extra brightness. These cutlets are the ultimate balance of nutritious and delicious, offering a satisfying meal without straying from your paleo diet.
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Recipe Information
Ingredients
- 4 pieces chicken breast cutlets
- 1 cup almond flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 4 pieces lemon wedges
- 2 tablespoons fresh parsley
Instructions
Begin by preparing your work station: you'll need two shallow bowls or dishes. In the first bowl, beat the eggs well. In the second bowl, combine almond flour, garlic powder, onion powder, paprika, sea salt, and black pepper. Mix until well combined.
Pat the chicken breast cutlets dry with a paper towel. This will help the breading stick to the cutlets.
Take one chicken cutlet and dip it into the beaten eggs, ensuring it is completely coated. Allow any excess egg to drip off back into the bowl.
Immediately transfer the cutlet into the almond flour mixture, pressing lightly to ensure the mixture adheres to both sides of the chicken. Repeat this process for each chicken breast cutlet.
Heat the coconut oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the breaded chicken cutlets in a single layer. You may need to cook them in batches depending on the size of your skillet.
Cook each side of the cutlet for about 5-6 minutes or until golden brown and the chicken is cooked through, flipping only once.
Once done, transfer the cooked cutlets to a plate lined with paper towels to remove any excess oil.
Serve the Paleo Breaded Cutlets hot, garnished with fresh parsley and with a wedge of lemon on the side for squeezing over the top.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 2773 mg | 121% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 4.8 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 347 mg | 27% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1366 mg | 29% | |
*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.
