Introduction

These “Breaded” Paleo Chicken Cutlets offer a crispy, flavorful alternative to traditional breaded chicken, perfect for those following Whole30 or paleo diets. Using almond and coconut flours creates a delightful crust without grains, making this dish both healthy and satisfying.

A white round plate holds a meal with three main parts: on the right, a golden-brown breaded chicken cutlet, crispy and textured, with a small piece cut off and resting near a silver fork; at the top left, three small red potatoes, slightly smashed open to show their soft yellow inside, sprinkled with chopped green onions; at the bottom left, a small bed of fresh green spinach leaves mixed with bright red grape tomato halves. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless, skinless chicken breasts, thinly sliced or pounded to 1/2″ thickness
1 cup blanched almond flour*
1/4 cup coconut flour*
1 1/4 tsp fine grain sea salt
1/8 tsp black pepper
2 tsp Italian seasoning blend
1 tsp onion powder
1/2 tsp garlic powder
Dash of red pepper flakes (optional)
1 egg, whisked
3 tbsp coconut oil + 2 tbsp ghee for frying**

Instructions

Step 1: In a medium shallow bowl, mix all the dry ingredients: almond flour, coconut flour, sea salt, black pepper, Italian seasoning, onion powder, garlic powder, and red pepper flakes if using. This will be your dredging mixture.
Step 2: Place the whisked egg in another shallow bowl. Heat a large, heavy, deep skillet over medium heat and add 3 tablespoons of cooking fat (a mix of ghee and coconut oil or all coconut oil). Be prepared to add more fat if frying in batches.
Step 3: When the skillet is hot (a drop of the dry mixture should sizzle on contact), dip one chicken cutlet into the egg, shaking off any excess, then coat it thoroughly in the dry mixture, shaking off extra. Place the coated cutlet in the skillet. Repeat with remaining cutlets.
Step 4: Cook the chicken on one side until it turns medium-golden brown and crisp, about 2 minutes. Carefully flip the cutlet using tongs and cook the other side until golden brown and the juices run clear, about 2 minutes more depending on thickness.
Step 5: Use tongs to remove the cooked cutlets and place them on a paper towel-lined plate to drain excess grease. Serve hot with your favorite sides like baked fries, sweet potatoes, or butternut squash fries. Enjoy!

Tips & Variations

For even crispier cutlets, ensure the chicken is patted dry before dipping in egg to help the coating adhere better.
If you prefer a spicier crust, increase the red pepper flakes or add smoked paprika to the dry mix.
Use ghee and coconut oil in combination to balance flavor and smoke point for optimal frying results.
To keep cutlets warm while frying in batches, place cooked pieces on a baking sheet in a low oven (about 200°F).

Storage

Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to maintain crispiness, or in a preheated oven at 350°F until warmed through.

How to Serve

A white plate on a white marbled surface holds a meal with three parts: on the right is a golden-brown piece of breaded chicken, crispy and slightly uneven in texture; to the top left are roasted red-skinned potatoes, halved with a soft yellow inside visible, sprinkled with chopped green onions; on the bottom left is a fresh green salad made of vibrant spinach leaves and halved cherry tomatoes showing their juicy red interior. A silver fork rests on the plate near the chicken. In the background, a baking tray with more roasted potatoes is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other flours if I’m not on a paleo diet?

Yes, you can substitute almond and coconut flours with regular breadcrumbs or panko for a more traditional breading, but it will not be paleo or Whole30 compliant.

What can I serve with these chicken cutlets?

They pair well with baked fries, roasted vegetables, sweet potato fries, or a fresh green salad for a complete, satisfying meal.