Whole30 Breaded Chicken Cutlets
Crispy, golden, and completely Whole30-approved, these Breaded Chicken Cutlets are a deliciously healthy take on a classic favorite. Made with almond flour instead of traditional breadcrumbs, this recipe creates a gluten-free, grain-free coating that's seasoned to perfection with garlic powder, onion powder, and a hint of paprika. Using a coconut milk and egg wash ensures the breading is light yet flavorful, while a quick pan-fry in olive oil delivers that satisfying crunch. With just 20 minutes of prep time and 15 minutes to cook, this dish is perfect for busy weeknights or meal prep. Serve these crispy cutlets with your favorite Whole30-compliant sides or atop a fresh salad for a nutritious, satisfying meal that doesn't skimp on flavor. Keywords: Whole30 chicken cutlets, almond flour breading, gluten-free chicken recipe, healthy dinner ideas.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 large chicken breasts
- 1 cup almond flour
- 1 large egg
- 0.25 cup coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Start by slicing the chicken breasts horizontally to create four even cutlets. Place each cutlet between two sheets of plastic wrap or inside a plastic bag, and pound them with a meat mallet or rolling pin until they are about 1/4-inch thick.
In a shallow bowl or plate, whisk together the almond flour, garlic powder, onion powder, paprika, salt, and black pepper to create the breading mixture.
In another shallow bowl, whisk together the egg and coconut milk until well combined.
Dip each chicken cutlet into the egg mixture, allowing any excess to drip off. Then, dredge each cutlet in the almond flour mixture, ensuring it is fully coated.
Heat the olive oil in a large non-stick skillet over medium heat.
Once the oil is hot, add the chicken cutlets to the pan, cooking in batches if necessary to avoid overcrowding the pan.
Cook the chicken for about 4-5 minutes on each side, or until golden brown and cooked through with an internal temperature of 165°F.
Transfer the cooked cutlets to a paper-towel-lined plate to drain any excess oil.
Serve the Whole30 Breaded Chicken Cutlets immediately with your choice of Whole30 compliant sides or salad.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.5 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 539 mg | 11% | |
*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.
