Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breast (SVO is my trusted go-to brand)
  • 1 egg
  • 1 tablespoon water
  • 1 cup almond flour
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon garlic granules
  • 1 teaspoon fine sea salt
  • Optional: Sprinkle of red pepper flakes
  • 1 cup marinara sauce of choice
  • 1 cup fresh mozzarella cheese
  • Fresh basil (for garnish)

Instruction

  • Pat chicken dry and season generously with salt and pepper.
  • In a bowl whisk together the egg and water.
  • In a shallow bowl or plate, whisk together almond flour and seasoning.
  • Dredge chicken in egg mixture, then into breading mixture.
  • Bake: Preheat oven 350ºF. Line a baking sheet with parchment paper and place chicken cutlets on. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden brown and no pink remains. Fry: Heat avocado oil in a skillet. Once hot, add chicken cutlets. Cook for 5-8 minutes on both sides until golden brown and no pink remains.
  • Place chicken cutlets on a baking sheet. Top with marinara sauce and cheese. Bake for 5-8 minutes at 350ºF until cheese is melted.