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Breaded Chicken Cutlets

Cooking Method:
Courses:
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
  1. 1
  2. 2

    Pound chicken breasts evenly (1/2-3/4")

  3. 3

    Mix all dry breading ingredients & beat eggs in a separate shallow bowl

  4. 4

    Dip chicken in egg → press firmly into breading.

  5. 5

    Bake at 400°F until just cooked through, lightly set coating

  6. 6

    Let cool completely, then freeze the chicken individually on a parchment lined trail at least 3 hours. Once frozen transfer to freezer bags.

    7. Cooking Day
  7. 7

    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).

Read it online: https://recipes.nktlboyd.com/recipe/breaded-chicken-cutlets/