Gluten Free Chicken Cutlets with Almond Flour Crust

Ingredients

• 1 1/2 pounds thin-sliced chicken breast cutlets (680 g)
• 3/4 cup blanched almond flour (72 g)
• 1/2 cup grated Parmesan cheese (50 g)
• 1 teaspoon Italian seasoning (1 g)
• 1 teaspoon garlic powder (3 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/4 teaspoon black pepper (1 g)
• 1 large egg, beaten (50 g)
• 3 tablespoons olive oil, divided (40 g)
• 1 lemon, cut into wedges (120 g)
• 2 tablespoons chopped parsley (8 g)

Instructions

1. Set up coating. Place almond flour, Parmesan, Italian seasoning, garlic powder, salt, and pepper in a shallow dish. Stir until evenly mixed. Beat egg in another shallow dish. Pat chicken completely dry first, then season lightly with salt and pepper. Use a dry plate to prevent coating clumps.
2. Coat chicken. Dip one cutlet in egg, letting excess fall back into the bowl. Press it into almond mixture, turning and patting until both sides are covered. Transfer to a clean plate. Repeat with remaining cutlets, leaving space between pieces.
3. Heat skillet. Set a large skillet over medium heat. Add half the oil and wait until it shimmers. Arrange two cutlets in the pan without touching. If the oil smokes, lower the heat briefly before continuing.
4. Fry first batch. Cook until the underside turns deep golden, about four minutes. Turn with tongs and cook three to four minutes more. Check the thickest portion; remove cutlets when the center reaches 165°F. Move them to a wire rack over a sheet pan.
5. Finish batches. Add remaining oil and wipe away dark crumbs. Fry remaining cutlets using the same timing, checking each center separately. Let all cutlets stand three minutes. Serve with lemon wedges and parsley, if using, while the crust remains crisp at the table.

Notes

• Use cutlets no thicker than one-quarter inch for stated timing. For regular breasts, slice horizontally, then pound gently between parchment until even. Thickness determines how quickly each piece cooks.
• Parmesan varies in saltiness between pre-grated and freshly grated styles. Taste after cooking, then add salt at the table if wanted. Keep lemon separate until serving for a firm crust.

Nutrition Facts