Nov. 26, 2013 - You may have noticed I've been trying to revamp some of my food photos, and where needed, provide updates to the recipes where I have honed them over time. No worries, this recipe is still pretty much the same, it just got a face lift!
I used to love breaded chicken cutlets before I went Paleo. I would eat them cold or hot. I don't see a reason why I have to give them up. Just swap out the bread crumbs with some protein-rich almond flour and... voilà!
The first time around I tried this, I used to dip the chicken in egg first, then the almond flour. I realized the egg is not necessary as the chicken is moist enough for the almond flour to stick all on its own. This cut down the time it takes to make this meal by a lot.
I prefer to use the thin-sliced chicken breast, but the thicker cut will work. You may want to pound thicker cutlets a little flatter, though and note they will take longer to cook through. The almond flour you use can be blanched or unblanched - it makes no difference. I actually prefer the unblanched because the speckled appearance reminds me more of real breadcrumbs. But taste-wise, makes no matter. I posted my recipe for Italian seasoned bread crumbs to help you take the guesswork out of the seasoning.
Just remember to season your almond flour BEFORE you bread the chicken with it! Otherwise, the chicken may not have as much taste as you might like.
- 1 package thin-sliced chicken cutlets (about 5)
- 1 cup Italian seasoned "bread" crumbs (almond flour)
- Clarified butter (or substitute extra virgin olive oil or coconut oil) for frying
1. Spread the cup of seasoned almond flour in a large shallow dish. Dip each cutlet in the almond flour to coat both sides and set aside on a plate.
2. Heat 1-2 tablespoons of the butter (or oil) in a large nonstick frying pan over medium-high heat.
3. Fry the cutlets in batches for a few minutes on each side until the almond flour is browned and chicken is cooked through. Add more butter/oil to the pan as needed.
|This was the old food photo back from the original post on Facebook. Blech!|
|aaaaaah much better|