Pan Fried Chicken Cutlets With Sweet Potato Oven Fries - Whole30 and Paleo
Prep time
Cook time
Total time
The combination of almond and coconut flour in these pan fried chicken breasts give them a terrific texture and are excellent leftover to top a salad the following day for those struggling with Whole30 lunch ideas.
Author: Knoxfoodie
Recipe type: Main
Cuisine: Whole30
Serves: 4-6
Ingredients
- 4 boneless chicken breasts
- 1 ¼ cup almond flour
- ¼ cup coconut flour
- 1 ¼ teaspoon sea salt
- ⅛ - ¼ teaspoon black pepper
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- red pepper flakes (or Olde Virdens!) to taste
- 2 whole eggs whisked
- 3 tablespoons coconut, avocado or other compliant neutral oil
- 1 teaspoon ghee
Instructions
- Using two sheets of saran wrap, pound chicken breasts to an even, ½" thickness. Set aside.
- Combine flours, salt, pepper, Italian seasoning, onion and garlic powders, and red peppers (if using) in shallow bowl (we use a pie pan).
- Whisk eggs in another shallow pan.
- Dip one chicken breast in egg. Remove from egg and allow excess to drip off.Then dredge in flour mixture pressing to coat evenly. Set aside for 5-10 minutes to allow flour to adhere to chicken. Repeat with remaining breasts.
- Heat have frying pan over medium heat with 3 tablespoons neutral oil and ghee.
- Once heated, gently lay each chicken breast into hot pan. You may have to do this in a few batches.
- Cook until chicken reach a golden brown color, peeking by using tongs. Gently flip chicken breasts and brown on other side.
- When fully cooked, remove to clean paper towel to absorb extra oil and season with salt.
Recipe by KnoxFoodie at https://knoxfoodie.com/2018/02/02/chicken-cutlets/