Primal Chicken Cutlets

Honestly, this is one of my favorite recipes. This recipe started out on the website Laurainthekitchen.com. I adore Laura Vitale..she is my go to gal for recipes. She is the best chef! I took her recipe and changed a few things to make it more nutritious and lower glycemic. There are so many ways you can serve this chicken after it is all cooked according to the recipe. A few ideas..1) with a side of buffalo sauce and bleu cheese 2) top with marinara sauce and parmesan cheese  3) drizzle honey on it 4) slice chicken up and serve it on top of a salad... Simple dee-lish.

I wish I could video tape Conor after he took a bite of this chicken, he yelled, "MOM THIS CHICKEN IS SPECTACULAR"!! Conor is almost 18, works out like a mad dog(does CrossFit and Wrestles), is growing like crazy so needless to say he is starving ALL the time BUT being a teenager there are NO videos Mom can take of him. LOL.  I am sure anyone having a teenage boy can relate. Feeding Conor seems like a full time job especially when everything that I make him is home-made. I wouldn't change it for the world. I am happy he wants to eat healthy.

If You have any ideas how to serve it please comment below(:

Caitlin’s Primal Chicken Cutlets

Ingredients:

1.5 lbs hormone free, vegetarian fed, skinless, boneless chicken thighs

1.5 cups Almond flour/meal

1/2 cup freshly grated parmiggiano cheese

1 cup Tapioca Flour

3 eggs

1/2 cup coconut milk or full fat organic milk

olive oil

salt and pepper to taste

Steps:

1) In a shallow bowl, whisk together the eggs, half of the grated parmiggano, milk, salt and pepper, set aside. In a separate shallow dish, toss together the almond flour, the remaining grated parmiggiano and a touch of salt and pepper. In a third shallow dish or a large plate, stir together the tapioca flour, salt and pepper and set aside.

2) In a large skillet, add enough olive oil to coat the bottom of the skillet. Bring it to temperature over low/medium heat. Olive oil burns quickly so keep a close eye on it.

3) Lightly dredge the chicken in the tapioca flour (making sure to shake off any excess flour) dip them well in the egg mixture to coat and coat them in the almond flour mixture.

4) Cook the cutlets in the hot skillet for about 2-3 minutes on each side or until golden brown and crispy all around then bake in oven for approximately 15 minutes in a 350 degree pre-heated oven.

Serve with your favorite sauce or just as it is. Enjoy!

Recipe by: Caitlin Chisholm