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.
Recipe type: Main
Cuisine: Whole30
Serves: 4-6
  1. Using two sheets of saran wrap, pound chicken breasts to an even, ½" thickness. Set aside.
  2. Combine flours, salt, pepper, Italian seasoning, onion and garlic powders, and red peppers (if using) in shallow bowl (we use a pie pan).
  3. Whisk eggs in another shallow pan.
  4. 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.
  5. Heat have frying pan over medium heat with 3 tablespoons neutral oil and ghee.
  6. Once heated, gently lay each chicken breast into hot pan. You may have to do this in a few batches.
  7. Cook until chicken reach a golden brown color, peeking by using tongs. Gently flip chicken breasts and brown on other side.
  8. When fully cooked, remove to clean paper towel to absorb extra oil and season with salt.
Recipe by KnoxFoodie at