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Almond Encrusted Chicken Cutlets
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Description
A healthier version of an old classic, but with all of the flavor. It’s also gluten free as long as spices used are gluten free.
Ingredients
- 1-½ cup Almond Flour
- 1 teaspoon Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- Salt And Pepper, to taste
- 4 Boneless Chicken Breasts, Cut In Half Horizontally Or Pounded Into Thin Chicken Cutlets
- 3 Tablespoons Butter Or Oil
Preparation
Mix together the almond flour, paprika, onion powder, garlic powder, salt and pepper. Rinse and pat dry the cutlets. Coat them in the almond flour mixture and set on a plate.
Heat the butter or oil in a saute pan over medium high heat. Put the coated cutlets in the pan and then turn down the heat to medium. Cook about 2 to 4 minutes per side, depending on how thin the cutlets are, or until juices run clear.
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