3chicken breasts, around 1.5 to 1.75 lbs of chicken
2tbspolive oil, extra virgin
Egg Wash
2eggs
Breading
1 1/4cupsalmond flour, finely ground, I use Bob's Red Mill
1 1/2tbspdried parsley
1 1/2tbspdried dill weed
1tbsponion powder
1tbspgarlic powder
1tspsalt
1tsppepper
Instructions
Preheat oven to 450 degrees.
Slice your chicken breasts horizontally to create 6 chicken cutlets.
Add your almond flour, parsley, dill, onion powder, garlic powder, salt, and pepper to a shallow dish. Stir to combine.
Crack your eggs into a separate bowl. Whisk until well combined.
Dredge each cutlet in the egg mixture and let the excess drip off (that's important). Then dredge each cutlet in the breading mixture.
Grease your baking sheet with olive oil or another cooking fat of choice. Place each breaded cutlet on the greased baking sheet. Bake for 13 minutes. Flip each cutlet. Bake for an additional 12 minutes. Remove from oven and serve!
Notes
The best way to add your breading is to lay your chicken cutlet on top of the breading ingredients. 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. The end result is perfectly breaded chicken and you won't have clumpy flour (that can happen if you move the egg wash covered chicken around too much).