We’re keeping it simple today with a recipe you can use one million different ways. These Almond Chicken Cutlets are a family favorite and they’re breaded with almond flour! (Psst you can cut your chicken into tenders if you have little ones who prefer that.)

It’s super easy to make your own almond flour. I use my Vitamix to blend almonds down until they have the same consistency as flour. That’s it. I told you it was easy.

When I’m using the store-bought kind (which I’ve been doing a lot lately so seriously don’t hesitate to do that) I like Bob’s Red Mill Super-Fine Almond Flour. This is not a sponsored recipe and they most certainly aren’t paying me. I’m just sharing what I personally use.

The best thing about almond flour is that it’s made from one ingredient and one ingredient only. Almonds. In a world filled with complicated ingredient lists I am always excited when something is beautifully uncomplicated.

Now let’s get cooking!

Your breading ingredients go in one bowl and your egg mixture goes in another. I like to whisk my eggs with Coconut Aminos for some added flavor. If you’re new to Coconut Aminos you are missing out! It tastes like soy sauce but it contains a lot less sodium and it has a milder flavor. I absolutely love the stuff. The brand I use (again, this isn’t sponsored) is Coconut Secret. The ingredients are organic coconut tree sap and sea salt. Boom. Keeping it simple.

Back to the chicken.

Slice the chicken breasts horizontally so that you now have four thin cutlets. Cover each cutlet with plastic wrap. Use a meat pounder or rolling pin to pound the chicken to about 1/4 inch thickness.

Dredge that chicken in the egg mixture and then the breading mixture. If you haven’t worked with almond flour before you might find that it can be a little trickier to get it to stick to your chicken. I usually find that the first two chicken cutlets coat easily but the third and fourth take a bit more work since the breading mixture has become wet. Just use your fingers or a spoon to press the breading on the chicken and you’ll be good to go.

Place those cutlets in your hot skillet (I do two at a time) with oil and let them brown. Voila!

These cutlets are so flavorful thanks to the seasoning, herbs, and Coconut Aminos. Serve them with a salad or veggies for a fantastic dinner! Or use them in a sandwich (which is always my husband’s favorite way to enjoy chicken).

There’s just something about breaded chicken cutlets that appeals to me as a mom. They just scream homemade dinner with the family. Do you know what I mean? So I’m really excited to share with you what I do in my home to make them a little healthier but just as yummy. I hope you enjoy them as much we do!

Enjoy your week, friends!

Made this and loved it? If you share a photo of your finished dish on Instagram tag me so I can check it out.

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Almond Chicken Cutlets

These Almond Chicken Cutlets are so simple and really tasty. My whole family loves these! Plus they're Whole30 compliant, dairy free, and gluten free.


  • 2 chicken breasts, boneless and skinless
  • 1/4 cup olive oil, can use another cooking fat of choice if you're comfortable doing a shallow fry with it

Egg Mixture

  • 2 eggs
  • 2 tbsp Coconut Aminos


  • 1 cup almond flour, finely ground, if your chicken seems large you may want to use 1 1/4 cup
  • 1/2 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil


  • Add your almond flour, salt, chili powder, garlic powder, parsley, and basil to a shallow bowl. Stir to combine.
  • Crack your eggs in a separate bowl. Pour in the Coconut Aminos. Whisk until well combined.
  • Cut your chicken breasts horizontally. This will create four thin cutlets.
  • Cover each cutlet with plastic wrap. Use a meat pounder or rolling pin to pound each cutlet until it's about 1/4 inch thick.
  • Dredge each cutlet in the egg mixture, let the excess drip off, and then dredge each cutlet in the breading mixture.
  • Place a medium skillet (I use my cast iron) on the stove. Heat to medium heat. Add your olive oil (or another cooking fat of choice). Once oil is hot you're ready to add the chicken.
  • Gently place the breaded cutlets into the skillet. I usually do two cutlets at a time. You should hear that oil sizzle right away. Cook for approximately 3 minutes on each side. The chicken should be cooked through before removing from the pan.
  • Place your cooked cutlets on a paper towel lined plate while you cook the remaining two cutlets (assuming you do two at a time like I do). If you need to add more oil to the skillet you can.
  • Serve with veggies or a salad! Or turn this chicken into a phenomenal sandwich!


You can of course slice your chicken into tenders before breading if you'd prefer chicken tenders instead of cutlets.
If you find you don't have quite enough almond four just stir a little extra into the breading mixture. I can make the 1 cup of almond flour work but I do really have to scrape up every bit of it. If your chicken is rather large you may want a bit more.
I personally don't recommend freezing or reheating any kind of breaded chicken. It just seems to get soggy the second time around so I prefer to only make what we'll eat that evening. (Of course you could always throw leftovers in a hash. Literally everything is good in a hash.)


Serving: 1cutlet, Calories: 447kcal, Carbohydrates: 8g, Protein: 32g, Fat: 32g, Saturated Fat: 4g, Cholesterol: 154mg, Sodium: 628mg, Potassium: 448mg, Fiber: 3g, Sugar: 1g, Vitamin A: 255IU, Vitamin C: 1.3mg, Calcium: 77mg, Iron: 2.1mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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