Crispy Golden Chicken Cutlets
These cutlets are perfectly seasoned, tender on the inside, and satisfy that craving for a deep, golden crunch. This method ensures the coating stays attached and stays crispy until the very last bite.
Ingredients
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2 large boneless, skinless chicken breasts (sliced thin into cutlets)
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1 cup almond flour
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1/2 cup grated Parmesan cheese
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2 large eggs, beaten
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp paprika
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Salt and black pepper to taste
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2 tbsp olive oil or avocado oil for pan-frying
Preparation Steps
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Prepare the Chicken: Place the chicken cutlets between two sheets of plastic wrap. Use a meat mallet or a heavy skillet to gently pound them to an even thickness. This ensures they cook quickly and uniformly. Season both sides lightly with salt and pepper.
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Set Up the Breading Station: In one shallow bowl, whisk the eggs. In a second shallow bowl, combine the almond flour, Parmesan cheese, garlic powder, onion powder, and paprika. Mix the dry ingredients thoroughly.
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Coat the Cutlets: Dip each piece of chicken into the egg wash, letting the excess drip off. Immediately press the chicken into the almond flour mixture, coating both sides firmly so the breading sticks.
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Heat the Pan: Add the oil to a large skillet over medium heat. Wait until the oil is shimmering but not smoking.
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Cook to Perfection: Place the cutlets in the skillet. Cook for 3–4 minutes per side. The exterior should be a deep golden brown, and the chicken should reach an internal temperature of 165°F.
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Rest and Serve: Remove the cutlets from the pan and let them rest on a wire rack or a paper-towel-lined plate for 2 minutes before serving. This keeps the bottom from getting soggy.