Weeknight Chicken Cutlets

Chicken cutlets made with almond flour that come together in less than 30 minutes — these cutlets are packed with protein and won’t spike you blood sugar. A perfect staple for busy women on busy nights who still want to eat well to nourish their fertility.

December is my favorite, yet most chaotic month of the year. Work, Christmas parties, shopping, decorating the house, spending time with family…all of these things are wonderful, but they make for a busy week.

If you’re anything like me, you probably face the battle of take-out versus cooking at home. I love getting take-out, but often when I look at the menu, I feel that I’d prefer a home-cooked…just one that is ready in record time and that I don’t have to clean up after!

Well, if you are a busy woman in your 30’s who is looking for easy week-night staples to optimize your fertility, look no further than this Weeknight Chicken Cutlet recipe made with almond flour for it’s blood sugar balancing effects.

These cutlets are super versatile and can be eaten along a heaping serving of roasted veggies, over a salad, or made into chicken parm!

Weeknight Chicken Cutlets

Servings: 4

Time: 30 minutes

Ingredients:

• 1.5 lbs chicken breast

• 1 cup almond flour

• ½ cup tapioca flour

• ¼ cup milk of choice

• 2 eggs

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Salt 

• Pepper

• ¼-⅓ cup avocado oil

• Flaky sea salt (optional, but delicious)

Supplies:

• Sharp knife

• Cutting board (for meat)

• Cast iron or large pan

• Meat thermometer

• 3 bowls

• Measuring cups and measuring spoons

• Whisk or fork

Directions:

1. Slice each chicken breast in half lengthwise, then season each side with salt and pepper. Set aside

2. Place three separate bowls and place them on your workspace. In one bowl, add the tapioca flour. In the second bowl, add the almond flour, salt, pepper, garlic powder and smoked paprika, then whisk to combine. In the third bowl, whisk together two eggs and milk.

3. Heat ¼-⅓ cup avocado oil in the cast iron pan over medium heat. While the oil heats up, prepare your chicken breast.

4. Starting with the tapioca flour, dip each breast one by one into the tapioca first, egg mixture second and almond flour third. Then set aside each breast on a plate until the oil is up to temperature.

5. When the oil starts sizzling, add each chicken breast to the pan. Be careful not to overcrowd the pan to ensure even browning. Cook on the first side until the bottom and sides begin to turn golden brown, then flip and continue to cook until the internal temperature reaches 165F. You may have to adjust them in the pan every so often to ensure each browns evenly.

6. Once cooked through, remove from the pan and let rest on a paper towel lined plate. Sprinkle with sea salt and serve!