Classic Chicken Cutlet
1 lb. chicken breasts or chicken tenderloins
Salt
Pepper
1/2 cup almond flour, or rice flour
2 eggs, beaten
1/2 cup gluten free breadcrumbs
Olive oil
Directions:
Preheat your oven to 400*F and grease a baking sheet liberally.
Slice chicken breasts into 1/4 inch thick filets and pound out any pieces that are still too thick between 2 sheets of parchment paper or plastic wrap.
Pat chicken dry. Salt and pepper both sides.
Create a dipping station with 3 separate bowls:
Bowl 1: Flour mixed with a dash of salt
Bowl 2: Beaten Eggs
Bowl 3: Breadcrumbs mixed with a dash of salt
Standard Dipping procedure:
Dip chicken strips into Bowl 1, then Bowl 2, then Bowl 3, shaking off any excess in between each dip.
Place the completely dipped chicken breasts in a single layer on the baking sheet and drizzle generously with olive oil.
Bake for 10 minutes.
Flip.
Bake another 10 minutes.
Allow to rest for 10 minutes before serving.
- 1 lb. chicken breasts or chicken tenderloins
- Salt
- Pepper
- ½ cup almond flour, or rice flour
- 2 eggs, beaten
- ½ cup gluten free breadcrumbs
- Olive oil
- Preheat your oven to 400*F and grease a baking sheet liberally.
- Slice chicken breasts into ¼ inch thick filets and pound out any pieces that are still too thick between 2 sheets of parchment paper or plastic wrap.
- Pat chicken dry. Salt and pepper both sides.
- Create a dipping station with 3 separate bowls:
- Bowl 1: Flour mixed with a dash of salt
- Bowl 2: Beaten Eggs
- Bowl 3: Breadcrumbs mixed with a dash of salt
- Standard Dipping procedure:
- Dip chicken strips into Bowl 1, then Bowl 2, then Bowl 3, shaking off any excess in between each dip.
- Place the completely dipped chicken breasts in a single layer on the baking sheet and drizzle generously with olive oil.
- Bake for 10 minutes.
- Flip.
- Bake another 10 minutes.
- Allow to rest for 10 minutes before serving.
