Whole30 Chicken Cutlet Sandwich
Elevate your lunch game with this mouthwatering Whole30 Chicken Cutlet Sandwich—a grain-free, dairy-free, and flavor-packed twist on a classic favorite! Tender chicken cutlets are coated in a crispy almond flour breading infused with garlic, onion, paprika, and spices, then seared to golden perfection in coconut oil. Layered between fresh, crisp lettuce leaves and topped with juicy tomato slices, red onion, and a creamy homemade Whole30 ranch sauce, every bite is a satisfying combination of rich textures and bold flavors. Perfect for anyone following the Whole30 diet or simply craving a wholesome sandwich alternative, this recipe is ready in just 40 minutes and serves two. Whether you're looking for a quick weeknight dinner or a meal prep-friendly option, this gluten-free, low-carb chicken sandwich is sure to be a new favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 tablespoons coconut oil
- 6 pieces lettuce leaves
- 1 large tomato
- 0.5 small red onion
- 0.5 cup Whole30 compliant mayonnaise
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 tablespoon lemon juice
Instructions
Begin by preparing your chicken cutlets. If the breasts are thick, butterfly each into two thinner cutlets by slicing horizontally through the middle.
In a shallow bowl, combine almond flour, garlic powder, onion powder, paprika, salt, and black pepper.
In another bowl, beat the eggs.
Dip each chicken cutlet into the beaten eggs, ensuring they're fully coated.
Dredge the egg-coated chicken in the almond flour mixture, pressing lightly to ensure an even coating.
Heat coconut oil in a large skillet over medium heat.
Once hot, add the chicken and cook for about 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
While the chicken is cooking, prepare the vegetables: slice the tomato and red onion.
In a small bowl, whisk together the mayonnaise, dried dill, dried parsley, and lemon juice to make the ranch sauce.
Assemble your sandwich by placing a piece of lettuce as the base, followed by a chicken cutlet, slices of tomato, onion, a dollop of the ranch sauce, and an additional lettuce piece on top.
Repeat the process for the second sandwich.
Serve immediately and enjoy your flavorful Whole30 Chicken Cutlet Sandwich!
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.2 g | 237% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 5185 mg | 225% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 22.0 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 390 mg | 30% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1633 mg | 35% | |
*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.
