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.
1/4cupolive oil, can use another cooking fat of choice if you're comfortable doing a shallow fry with it
Egg Mixture
2eggs
2tbspcoconut aminos or soy sauce
Breading
1cupalmond flour, finely ground, if your chicken seems large you may want to use 1 1/4 cup
1/2tspsalt
1/2tspchili powder
1/2tspgarlic powder
1/2tspdried parsley
1/2tspdried basil
Instructions
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.
Notes
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.