Ingredients
- pound boneless skinless chicken breast
- egg
- tablespoon water
- cup almond flour
- teaspoon sItalian seasoning
- teaspoon garlic granules/powder
- teaspoon fine sea salt
- Optional: Sprinkle of red pepper flakes
- cup marinara sauce, of choice
- cup fresh mozzarella cheese
- Fresh basilfor garnish
Instructions
- Pat the chicken dry and pound to an even thickness using a meat tenderizer. Season generously on both sides with salt and pepper.
- In a medium bowl, whisk together the egg and water until well combined.
- In a shallow bowl or plate, whisk together the almond flour and seasoning.
- Dredge each chicken cutlet in the egg mixture, allowing excess to drip off, then coat evenly in the almond flour mixture.
- To Bake: Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper and arrange the chicken cutlets in a single layer.
- Drizzle lightly with olive oil.
- Bake for 25 minutes, flipping halfway through, until golden brown and cooked through with no pink remaining.
- To Fry: Heat avocado oil in a large skillet over medium heat.
- Once hot, add the chicken cutlets and cook for 5 8 minutes per side, until golden brown and cooked through.
- Transfer the cooked chicken cutlets to a baking sheet. Spoon marinara sauce over each cutlet and top with cheese.
- Bake at 350°F or broil for 5 8 minutes, or until the cheese is melted and bubbly.
