Whole30 Breaded Chicken Cutlet
Indulge in the savory crunch of Whole30 Breaded Chicken Cutlets, a health-conscious twist on a classic favorite! These tender chicken breasts are coated in a flavorful blend of almond flour, arrowroot powder, and aromatic spices like smoked paprika, garlic powder, and onion powder, ensuring a gluten-free and grain-free breading that's perfectly crispy. Whisked eggs provide the ultimate adhesive for the breading, while a quick pan-fry in coconut oil creates a satisfyingly golden crust. Ready in just 35 minutes and served with a vibrant squeeze of fresh lemon, this recipe is ideal for busy weeknights or meal prep. Perfectly paleo, Whole30-compliant, and packed with flavor, these cutlets turn simple ingredients into a mouthwatering masterpiece.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup almond flour
- 1 tablespoon arrowroot powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 4 tablespoons coconut oil
- 1 whole lemon wedges
Instructions
Begin by preparing the chicken breasts: place each chicken breast between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound each chicken breast to an even thickness, about 1/2 inch thick.
In a shallow dish, combine almond flour, arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Mix well to create the breading mixture.
In another shallow dish, whisk the eggs until combined.
Dip each chicken breast into the egg mixture, ensuring it's fully coated, then transfer it to the almond flour mixture. Coat the chicken breast thoroughly with the dry mixture, pressing it down lightly to adhere.
In a large skillet, heat the coconut oil over medium heat. Once the oil is hot and shimmering, carefully add the breaded chicken breasts to the skillet.
Cook the chicken in batches, if necessary, to avoid overcrowding the pan. Fry each chicken breast for about 4-5 minutes per side, or until the crust is golden brown and the chicken is cooked through to an internal temperature of 165°F (75°C).
Transfer the cooked chicken cutlets to a plate lined with paper towels to drain any excess oil.
Serve the breaded chicken cutlets warm, garnished with lemon wedges for squeezing over the top for a fresh burst of flavor.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 2981 mg | 130% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 6.8 g | ||
| Protein | 247.9 g | 496% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 380 mg | 29% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 360 mg | 8% | |
*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.
