Paleo Classic Breaded Cutlet
Elevate your dinner game with this Paleo Classic Breaded Cutlet, a wholesome twist on a beloved comfort food. Perfectly tender chicken cutlets are coated in a flavorful, grain-free breading made from almond and tapioca flours, infused with aromatic seasonings like garlic, onion powder, and oregano. Dipped in a creamy egg-and-coconut milk wash, these cutlets are pan-fried to golden perfection in nutrient-rich coconut oil. Ideal for those seeking a gluten-free, dairy-free, and paleo-friendly option, this recipe comes together in just 40 minutes, making it a quick and satisfying meal for busy weeknights. Garnished with fresh parsley, these crispy cutlets are delicious served alongside your favorite veggies or a fresh salad for a nutritious, crave-worthy dinner.
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Recipe Information
Ingredients
- 4 pieces boneless chicken breasts
- 1 cup almond flour
- 0.5 cup tapioca flour
- 2 large egg
- 0.25 cup coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup coconut oil
- 2 tablespoons fresh parsley
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the chicken to about 1/2 inch thick.
In a shallow bowl, combine almond flour, tapioca flour, garlic powder, onion powder, dried oregano, sea salt, and black pepper. Stir until well mixed.
In another bowl, whisk together the eggs and coconut milk until smooth.
Dip each chicken cutlet first into the egg mixture, allowing any excess to drip off, then dredge it in the almond flour mixture, pressing the coating onto the chicken to adhere well.
Heat coconut oil in a large skillet over medium heat. Once hot, add the breaded cutlets, cooking them in batches if necessary to avoid overcrowding the pan.
Fry the cutlets for about 4-5 minutes on each side, or until golden brown and cooked through with an internal temperature of 165°F (75°C).
Remove the cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Garnish with freshly chopped parsley before serving and enjoy your Paleo Classic Breaded Cutlet hot.
Nutrition Facts
Calories |
3159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.1 g | 257% | |
| Saturated Fat | 107.0 g | 535% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1031 mg | 344% | |
| Sodium | 3077 mg | 134% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.0 g | ||
| Protein | 250.8 g | 502% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 391 mg | 30% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2119 mg | 45% | |
*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.
