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5 from 11 votes

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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4 people


  • 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