Almond Chicken Cutlets
These perfectly crispy chicken cutlets are made with an almond flour breading! They may be low carb but they have all the satisfaction and crunch of classically breaded chicken.
Update: This recipe was originally published in 2018 and has been republished with all new photos.
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 or just try my Baked Almond Chicken Nuggets.)
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 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!
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Chicken breasts
- Almond flour
- Olive oil
- Coconut aminos or soy sauce
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 most often is Coconut Secret but there are other great brands available too. The ingredients are organic coconut tree sap and sea salt. Boom. Keeping it simple.
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 flatten 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!
What almond flour is best to use?
There are several great brands to choose from when it comes to almond flour. Two of my favorites are Bob’s Red Mill Super-Fine Almond Flour and Nature’s Eats Almond Flour. Just make sure you get blanched almond flour because that means the skin has been removed.
Tips for breading chicken with almond flour
Almond flour makes a beautifully golden brown baked chicken, but it is a little finnicky so you need to do it just right. To ensure you get that perfect crust the secret is in how you apply the breading.
- Make sure you drip off any excess egg wash before dipping your cutlets into the breading mixture. This is an important step that you don’t want to skip. Otherwise the egg will end up in the breading, causing it to clump together.
- Lay each cutlet on top of the breading. Use your fingers to cover the top of the cutlet with breading. Press it into the chicken. Breading will stick to the bottom of the cutlet while you do this. Do not dip your chicken into the breading and flip it around. This will result in getting the breading clumpy.
The end result is perfectly breaded chicken and you won’t have clumpy flour.
How to serve this
You’ll also love this chicken on a salad or in a sandwich!
Almond Chicken Cutlets
- 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
- 2 eggs
- 2 tbsp coconut aminos or soy sauce
- 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 eggs in a separate bowl. Pour in the Coconut Aminos. Whisk until well combined.
- Cut chicken breasts horizontally. This will create four thin cutlets.
- Cover each cutlet with plastic wrap. Use a meat pounder or rolling pin to flatten each cutlet until it's about 1/4 inch thick.
- Dredge each cutlet in the egg mixture, let the excess drip off, and then place the cutlet in the breading mixture. Use your fingers to cover the top of the cutlet with breading. Press it into the chicken. Breading will stick to the bottom of the cutlet while you do this. (I've found that breading your chicken this way helps to prevent the almond flour from getting too clumpy.)
- Place a medium skillet (I use my cast iron) on the stove. Heat to medium heat. Add the olive oil (or another oil if you prefer). 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.