Name: Breaded Chicken Cutlets
Yield: 4
Ingredients: 2 lb Chicken Breast; 1.5 C Pork Rinds; .75 C Almond Flour; 1.5 t Salt; 1 t Garlic Powder; 1 t Onion Powder; 2 t Italian Seasoning; .5 t Black Pepper; 2 L Eggs

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Breaded Chicken Cutlets

Author: GirlsGottaEat Cooking Method: OAMC Courses: Poultry

Servings: 4

Ingredients

2 lb Chicken Breast (boneless, skinless)
1.5 C Pork Rinds (finely crushed)
0.75 C Almond Flour
1.5 t Salt
1 t Garlic Powder
1 t Onion Powder
2 t Italian Seasoning
0.5 t Black Pepper
2 L Eggs

Instructions

Pre Prep

Pound chicken breasts evenly (1/2-3/4")
Mix all dry breading ingredients & beat eggs in a separate shallow bowl
Dip chicken in egg → press firmly into breading.
Bake at 400°F until just cooked through, lightly set coating
Let cool completely, then freeze the chicken individually on a parchment lined trail at least 3 hours. Once frozen transfer to freezer bags.

Cooking Day

Bake at 400°F (See notes if using in a dish like chicken parmigiana)

From thawed

22–25 minutes - Flip once halfway - Done when coating is dry and lightly golden and internal temp is cooked through

From frozen

32–35 minutes - Flip once halfway - Same doneness cues

Note

Recommended for Chicken Parmigiana

After baking 10-15 minutes (or 20-25 if frozen) spoon on sauce (meat-free version).

Top with mozzarella/provolone, and return to oven until cheese is melted and lightly browned (8–12 min).

File under Freezer Meal keto OAMC

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Breaded Chicken Cutlets