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a plate with a paleo chicken cutlet next to a salad and lemon.

Chicken Cutlets

These Chicken Cutlets are an easy and delicious way to prepare chicken breasts. They're coated in egg, almond flour, and the perfect blend of spices, then baked or fried until crispy and golden.
Servings 4 people
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 pound boneless, skinless chicken breast
  • 1 egg
  • 1 tablespoon water

For the Breading

  • 1 cup almond flour
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic granules/powder
  • 1/2 teaspoon fine sea salt
  • Sprinkle of red pepper flakes optional


  • Pat the chicken dry and season generously with salt and pepper.
  • In a shallow bowl, whisk together the egg and water.
  • In a shallow bowl or plate, whisk together the almond flour and seasonings.
  • Dredge the chicken in the egg mixture first, then into the breading mixture, coating on both sides completely.
  • Bake: Preheat the oven to 350ºF. Line a baking sheet with parchment paper and place the chicken cutlets on. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden-brown and no pink remains, with an internal temperature of 165
    Fry: Heat avocado oil in a skillet. Once hot, add the chicken cutlets. Cook for 5-8 minutes on both sides until golden-brown and no pink remains (an internal temperature of 165ºF).


    • Pat the chicken dry. Patting the chicken dry removes excess moisture for a crispier texture.
    • Need more breading? You can always whip together a bit more, if needed!
    • To slice or not to slice: Traditional chicken cutlets are thinner, horizontally sliced chicken breast halves. You can choose to slice or not to slice yours. I prefer not to for minimal prep, unless they are thick! You can also pound the chicken.
    • If you do slice your chicken breasts, keep in mind that will affect the cooking time. Start with about half the time, then add more only as needed.
    • Cook both sides. Whether you're baking or frying, it's essential that the chicken gets flipped so it gets crispy on all sides.
    • If you're baking the chicken, be sure to line the pan with parchment paper so the chicken doesn't stick.
    • If you're frying the chicken, make sure that the oil gets nice and hot before you add it in. If it's too cool, you'll end up with soggy chicken cutlets.


Serving: 1personCalories: 484kcalCarbohydrates: 14gProtein: 38gFat: 33gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 113mgSodium: 729mgPotassium: 456mgFiber: 7gSugar: 2gVitamin A: 110IUVitamin C: 1mgCalcium: 153mgIron: 3mg
Course: Dinner
Method: Bake, Frying
Cuisine: American