It seems to me that chicken cutlets are loved by all. We all loved them as a kid and we still love them as adults. They’re eaten in everything… casseroles, salads, sandwiches….you name it! The thing about cutlets is that they’re not always so healthy or low in calories, depending on how they’re prepared.
It is my understanding that the classic way to prepare chicken cutlets is to pound them thin, lightly coat them in flour, dip them in egg and then cover in bread crumbs before cooking in hot oil in a pan. YUUUUM! They can also be prepared this way and then baked with just a light spray of oil to make them crisp up.
One way to cut back on some calories and/or carbs is to just lightly coat them in either a flour mixture or the breadcrumb mixture before cooking with or without the egg or with egg whites. In this version there is just one coating instead of both the flour and breadcrumbs.
Another variation which I love is to coat the thin cutlets in Dijon mustard, which has very few calories, and then coat in the breadcrumbs. This is one of my favorites and is also a bit zippy in flavor because of the mustard. My mouth is watering just thinking of it.
Today’s recipe is with an eye on lower carb and/or gluten-free cutlets. I’ve mentioned before that Frank and I are trying to cut back on the carbs and/or breads at dinnertime. This recipes turned out so much better than anticipated and I swear that you will never miss the breadcrumbs.
I’m sure that baking them would also work if sprayed lightly with oil for crispness and would even be healthier with less fat.
These cutlets were absolutely delicious and could really be jazzed up with any seasonings or herbs that you like. I used the thin cut cutlets, but I’d probably even pound them to be thinner the next time. Jazz em up and go to town!
Deeeeelishous! Here’s the printable.
- Serves: 4 servings
- Serving size: 1 cutlet
- 4 thin chicken cutlets
- 1½ cups of almond flour
- 1 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- salt and pepper to taste
- 3 to 4 Tbsp. of butter or oil
- Mix together the almond flour, paprika, onion powder and garlic powder, salt and pepper.
- Rinse and pat dry the cutlets.
- Coat them in the almond flour mixture.
- Heat the butter or oil in a pan over medium high heat.
- Put the coated cutlets in the pan and then turn down the heat to medium.
- Cook about 2 to 4 minutes per side, depending on how thin the cutlets are.