Ingredients

The following ingredients have 4 Servings
  • 1/2 cup coconut, shredded unsweetened
  • 1/2 cup almond flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika powder
  • salt and pepper
  • 4 thin chicken breasts, 2 regular sliced in half
  • 2 Tablespoons oil, use coconut oil for more coconut flavor
  • 1 egg

Instruction

  • If you don't have thin cut chicken breasts, cut them in half like you would a bagel. Pound them thin with a meat tenderizer or heavy object like a skillet so they are all uniform in thickness.
  • In a shallow bowl add your egg and beat it.
  • In another shallow bowl add your almond flour, coconut, garlic powder, onion powder and paprika. Mix to combine.
  • Sprinkle salt and pepper over your cutlets then dip in the egg and then the flour mixture.
  • Coat both sides and place on a plate.
  • In a large skillet, add oil and heat to medium high.
  • Add your chicken to the skillet, turn down the heat to medium and cook the chicken for 3-5 minutes until golden brown. Then flip over and cook for 3-5 more minutes. 
  • Once they are golden brown on both sides, place on a plate or platter and let rest for a few minutes before serving. The internal temperature should be 165°F when using a meat thermometer.