Whole30 Classic Breaded Cutlet
Elevate your mealtime with the irresistible Whole30 Classic Breaded Cutlet, a gluten-free, dairy-free twist on a beloved comfort food. Perfect for those following the Whole30 program or anyone seeking a healthier alternative to traditional breaded chicken, this recipe features tender chicken breasts coated in a savory almond flour dredge infused with garlic powder, onion powder, and paprika. With just 15 minutes of prep time and 20 minutes of cooking, these golden brown cutlets are pan-fried in olive oil to achieve a crispy exterior without compromising on wholesome ingredients. Finished with a bright squeeze of fresh lemon juice and a sprinkle of chopped parsley, this dish is as vibrant as it is delicious. Serve it as a main course alongside your favorite roasted vegetables or salad for a satisfying, nutrient-packed meal. Keywords: Whole30 breaded cutlet, gluten-free chicken recipe, almond flour chicken, healthy comfort food, quick weeknight dinner.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 cup Almond flour
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 whole Lemon
- 2 tablespoons Fresh parsley
Instructions
Begin by preparing your chicken breasts. If they are thick, consider slicing them in half lengthwise or pounding them to an even thickness of about 1/2 inch for quicker and more even cooking.
In a shallow bowl, whisk together the eggs. Set aside.
In another shallow dish, combine the almond flour with garlic powder, onion powder, paprika, salt, and black pepper.
Dip each piece of chicken into the egg wash, ensuring it is thoroughly coated.
Next, dredge the egg-coated chicken in the almond flour mixture. Press the mixture onto the chicken to ensure a good coating and shake off any excess.
Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets to the pan. Cook for about 3-4 minutes on each side, or until the cutlets are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Remove the cutlets from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Slice the lemon into wedges and chop the fresh parsley.
Serve the cutlets hot, garnished with a squeeze of fresh lemon juice and a sprinkle of chopped parsley.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2121 mg | 92% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 5.6 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 343 mg | 26% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1078 mg | 23% | |
*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.
