Almond Encrusted Chicken Cutlets

1. 1

   Mix together the almond flour, paprika, onion powder, garlic powder, salt and pepper.

2. 2

   Rinse and pat dry the cutlets.

3. 3

   Coat them in the almond flour mixture and set on a plate.

4. 4

   Heat the butter or oil in a saute pan over medium high heat.

5. 5

   Put the coated cutlets in the pan and then turn down the heat to medium.

6. 6

   Cook about 2 to 4 minutes per side, depending on how thin the cutlets are, or until juices run clear.

* Per serving · 4 servings · Values may vary.

No additional tips available.