Ingredients
- 1½ lb boneless skinless chicken breasts thin sliced cutlets
- 1 cup almond flour
- ¼ cup finely shredded Parmesan cheese
- 2 large large eggs
- 1-2 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 3-4 tbsp avocado oil for frying
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- Single dredge: in one shallow pan, stir together the almond flour, Parmesan, garlic powder, salt, and pepper; beat the eggs in a second pan.
- Dip each cutlet in egg, then press firmly into the almond-Parmesan mix, patting so it sticks.
- Heat 3–4 tbsp avocado oil in a large nonstick pan over medium-low heat.
- Fry 3–4 minutes per side, until deep golden and cooked through (165°F). Watch closely — the Parmesan browns fast. Work in batches.
- Drain on a wire rack and serve.
Nutrition
Video
Notes
Fry medium-low — almond flour and Parmesan brown much faster than wheat flour. Grain-free and gluten-free. Reheat in a 375°F oven or air fryer to re-crisp.
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