Almond Crusted Chicken

Almond Crusted Chicken

Here is a paleo and gluten free version of my mom’s chicken cutlets.  I make my own Italian style bread crumbs from almond flour and coat the chicken twice to make a nice crust.  I also cut the breasts very thin so these cook up quickly and you can have dinner on the table in no time.  Not only that, but they taste better than most chicken cutlets you can order because of the Italian seasoning.  I prefer these to any over the counter cutlets not only because of flavor, but also because I know ALL of the ingredients and can control the quality of all the ingredients.  I hope this simple recipe gives you peace of mind too.

Ingredients:

Breadcrumbs: (see recipe from my Eggplant Bruscetta recipe and below. It may need to be doubled depending on how much chicken you use)

1 cup almond flour ( I used Honeyville brand)

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon parsley flakes

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2-3 eggs, beaten (start with 2 and add more if you run out)

1 lb. Organic/Pastured Chicken breasts, sliced into very thin breasts

salt

pepper

coconut oil

Directions:

Salt and pepper both sides of the chicken.

Stir together the almond flour and seasonings to create “Italian style” bread crumbs.

Fill a saute pan with a shallow pool of coconut oil and bring up to a warm enough temperature that if you put a pinch of bread crumbs in, they will sizzle and float to the top.  Now you are ready to fry.

Set up a dipping station.  1 bowl with eggs. 1 bowl with breadcrumbs.

I piece at a time….

Take the chicken breast and dip into the egg batter to coat both sides of the breast.

Next dip the egg coated breast into the bread crumbs to coat (like glitter onto glue, shaking off the excess)

Go back into the egg batter, and then back into the breadcrumbs. ( so you’ve coated the chicken twice with the egg and with the crumbs).

Place the double coated chicken into the oil and let cook.  Don’t over crowd the pan, but you can probably fry 3 breasts at a time.

After a few minutes when the sides of the breast are starting to change color and the bottom is nicely browned, take a fork and flip the breast over.

Again, wait another few minutes for the breast to cook through and the other side to brown.

Remove from pan onto a paperptowel to pat off any excess oil.

Repeat the process until all the chicken is cooked.

Eat with your favorite sides.