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Paleo Chicken Cutlets {Whole30} Recipe

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★★★★★

4.8 from 121 reviews

These ‘Breaded’ Paleo Chicken Cutlets are a flavorful and crispy Whole30-compliant dish made with almond and coconut flour for a grain-free alternative to traditional breading. Perfectly seasoned and pan-fried to golden perfection using coconut oil and ghee, these cutlets are juicy inside with a delightful, crunchy exterior. Ideal for those following paleo, Whole30, or gluten-free diets, they pair wonderfully with baked fries or roasted vegetables for a wholesome, satisfying meal.

Ingredients

Scale

Chicken

  • 1.5 lbs boneless skinless chicken breasts, thin sliced or pounded to 1/2″ thickness

Breading Mixture

  • 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 red pepper flakes (optional)

Other Ingredients

  • 1 egg, whisked
  • 3 tbsp coconut oil
  • 2 tbsp ghee

Instructions

  1. Prepare the dry breading mixture: In a medium shallow bowl, combine the almond flour, coconut flour, sea salt, black pepper, Italian seasoning, onion powder, garlic powder, and optional red pepper flakes. Mix thoroughly to create the breading mixture that will coat the chicken cutlets.
  2. Heat the skillet and prepare fats: Whisk the egg in a shallow bowl. Heat a large, heavy, deep skillet over medium heat and add 3 tablespoons of cooking fat—a combination of ghee and coconut oil or all coconut oil. Depending on your skillet size, you might need to fry in batches and have additional fat ready.
  3. Bread the chicken cutlets: Once the skillet is preheated (test by sprinkling some breading mixture into the pan; it should sizzle), dip a chicken cutlet into the whisked egg, shaking off the excess. Then dredge it in the breading mixture, ensuring it is well coated and shake off any excess flour. Place the coated cutlet into the hot skillet. Repeat this process for each piece.
  4. Cook the chicken cutlets: Fry the cutlets on one side until medium golden brown and crisp, about 2 minutes. Carefully turn the cutlets over with tongs and cook the other side until golden brown and juices run clear, approximately another 2 minutes, adjusting time depending on thickness.
  5. Drain and serve: Using tongs, remove the cooked cutlets from the skillet and place them on a paper-towel-lined plate to absorb excess grease. Serve hot alongside baked fries, sweet potatoes, or butternut squash fries for a delicious meal. Enjoy!

Notes

  • Ensure chicken breasts are pounded evenly to 1/2″ thickness for uniform cooking.
  • Use a combination of ghee and coconut oil for a rich flavor and high smoke point.
  • Cooking in batches prevents overcrowding and ensures crispy crust.
  • Optional red pepper flakes add a subtle bit of heat but can be omitted.
  • Serve immediately for best texture; leftovers can be reheated in a skillet for crispiness.

Keywords: Paleo chicken cutlets, Whole30 chicken, almond flour chicken, coconut flour breading, gluten free chicken recipe, fried chicken cutlets, healthy chicken recipes

Find it online: https://jedentaglecker.com/paleo-chicken-cutlets-whole30-recipe/