Paleo Chicken Cutlet
Crispy and packed with bold, savory flavors, this Paleo Chicken Cutlet recipe is a mouthwatering twist on a classic comfort food—but made entirely grain-free! Perfectly seasoned with garlic powder, smoked paprika, and onion powder, these chicken cutlets are coated in a crispy blend of almond flour and coconut flour, making them a delicious, gluten-free option for paleo enthusiasts. Quick and easy to prepare in just 30 minutes, these golden-brown chicken cutlets are pan-fried in olive oil to perfection, delivering a satisfying crunch with every bite. Pair them with roasted vegetables or a fresh salad for a healthy, well-balanced meal that’s perfect for weeknights or meal prep. Paleo-friendly, high-protein, and irresistibly crispy, this recipe is sure to become a go-to favorite in your kitchen!
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Recipe Information
Ingredients
- 2 large chicken breasts
- 1 cup almond flour
- 0.25 cup coconut flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 0.25 cup olive oil
Instructions
Place the chicken breasts between two pieces of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound the chicken until they are about 1/2 inch thick.
In a shallow bowl, combine the almond flour, coconut flour, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Mix well to ensure the spices are evenly distributed.
In a separate shallow bowl, beat the eggs until well blended.
Dip each chicken breast piece into the beaten eggs, making sure it is completely coated.
Transfer the chicken breast from the eggs to the flour mixture. Press down firmly to ensure the flour sticks to the chicken, then flip to coat the other side. Repeat with the remaining chicken.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the coated chicken breasts to the skillet.
Cook the chicken for about 6-8 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Remove the chicken from the skillet and place on a paper towel-lined plate to absorb any excess oil.
Serve the Paleo chicken cutlets with your choice of Paleo-friendly sides, such as a fresh salad or roasted vegetables.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 2798 mg | 122% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 6.7 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 330 mg | 25% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 445 mg | 9% | |
*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.
