Almond flour crusted chicken cutlets
This is a weeknight take on breaded chicken, where almond flour stands in for bread crumbs and adds protein and richness. Since the shelf offers only this one ingredient, you'll build the rest from staples to make a fast, lean dinner.
About 580 calories a serving, 67 g protein, 19 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 chicken cutlets or thin chicken breasts
From your shelf
- 1/2 cup [50 grams] Bob's Red Mill super-fine natural almond flour from whole almonds
Staples
- 1 eggs
- 2 tablespoons oil
- to taste salt
- to taste pepper
- Pat 2 chicken cutlets dry with paper towels and season both sides with salt and pepper. Crack 1 egg into a shallow bowl and beat it lightly. Put 1/2 cup almond flour in another shallow bowl.
- Heat 2 tablespoons oil in a large skillet over medium-high heat until the surface shimmers. While it heats, coat the first chicken cutlet in the egg, then dredge it in the almond flour, pressing so it adheres.
- Lay the coated cutlet into the hot oil and repeat the egg and flour coating with the second cutlet. Cook the first cutlet until the underside is golden brown, about 3 minutes, then flip and cook the second side for another 2 minutes until cooked through. While the first side cooks, coat the second cutlet.
- Transfer both cutlets to a plate. The pan will still be hot; if you have time, deglaze it with a splash of water or lemon juice and pour over the chicken.
Note Swap ground almonds for almond flour if that is what you have on hand. Leftovers keep three days refrigerated and are good cold or reheated gently in a low oven. Serve with a green salad, roasted vegetables, or steamed broccoli.
On the label
WHOLE ALMONDS.
Bob's Red Mill, flours & corn meal, serving 25 g, package 16 oz/1 lbs/453 g. Ingredients as printed on the label.
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- Daily Bread bleached-enriched self-rising flourDaily Bread
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- Arrowhead Mills organic coconut flourArrowhead Mills
Cooks as flour, nuts. Half of it left? Use up the flour.