Ingredients

The following ingredients have 4 Servings
  • 8 Thin Sliced Chicken Breasts (approx. 1 1/2 lbs)
  • 2 c. Super Fine Almond Flour
  • 1/2 c. Slivered Almonds
  • 2 large Eggs
  • 2 tbsp. Heavy Cream
  • 1/3 c. Coconut Oil

Instruction

  • Prepare two bowls for dipping the chicken. Add the flour and almonds to one bowl; then combine the eggs and heavy cream in the second bowl. 
  • Heat the coconut oil over medium high heat in a large nonstick skillet; then coat the chicken by first dipping it into the egg mixture; then into the almond mixture. Repeat for all cutlets.
  • When the oil is hot enough (it pops when you add a drop of water), add your chicken cutlets and fry 2-3 minutes per side; then drain on paper towels to remove any excess oil.