Almond Crusted Chicken from FurtherFood.com
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6
INGREDIENTS
1 pound chicken breast (cut into cutlets, pounded thin with a meat hammer)
1 egg (lightly beaten for egg wash)
1 tablespoon avocado oil (or your preferred oil)
1 tablespoon butter
sprinkle of salt and pepper
For the breading:
2 cups almond meal (or ground almonds in a food processor)
3/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground paprika
INSTRUCTIONS
On a plate or shallow bowl, combine almond meal and spices. Set aside.
Cut chicken into 3 inch by 3 inch cutlets, and using a meat hammer, hammer out to about a quarter to a half an inch thick. (Sometimes to minimize raw meat contact and potential splatter, covering the chicken in parchment paper, prior to flattening, is helpful.)
Lightly season with a sprinkle of salt and pepper.
Heat 1 tablespoon butter and 1 tablespoon oil (avocado, olive, or preferred oil) in a pan on medium to high heat.
Dip cutlets in egg wash. Lightly cover each piece of chicken in the breading and gently place in pan. Gently placing a piece of foil over the pan helps prevent a huge mess in the event of minor splattering.
Cook about 4-6 minutes on one side, and flip to cook on the other until thoroughly cooked (about 2-4 minutes).
Remove from heat and let cool on a cooling rack. When all of the chicken has been cooked, discard remaining breading.
NUTRITION INFORMATION
Per Serving: Calories: 375; Total Fat: 26g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 36mg; Sodium: 347mg; Potassium: 29mg; Carbohydrate: 8g; Fiber: 4g; Sugar: 1g; Protein: 28g
Nutrition Bonus: Calcium: 12%; Iron: 10%