My family’s favorite “breaded” Paleo Chicken Cutlets that are super easy, quick, and just as good as the original. Whole30 compliant and kid friendly – you can put these on you “go-to” dinner list!
I’ll begin today’s post with a true-chicken-cutlet-story from my childhood. Or adolescence? I can’t remember anymore. Anyhow, my mom – who worked full time++ while I was growing up (and still does, actually) – set a goal at some point to cook dinner once per week.
I think it was Saturdays, might have been Sundays. Nope, Sunday was family meeting day, Saturday dinner day. So, anyway…
The thing she would make once per week was chicken cutlets. You can feel the excitement now, I’m sure.
Gosh help me, if there was such a thing as the internet back then, or, even if I’d just had a cookbook, I probably would’ve cooked myself once per week or at least printed out a few recipes for my dad to figure out. To save us from TV dinner and delivery overload. He tried lasagna once and simultaneously made it watery and burnt – I still don’t understand that one. But back to the chicken cutlet story.
The weekly chicken cutlets – along with the mashed potatoes, canned corn and the occasional canned peas, made quite the impression on me. So much so, that I’m sitting here now more than 30 years later telling you the story, that really isn’t much of a story, but rather PROOF that delicious, home cooked meals are MEMORABLE – even if they only happen once per week. Maybe ESPECIALLY if they only happen once per week.
I suppose if I wanted to get (probably-unnecessarily) analytical about my food blogging ways, I would tell you that my “mission” as a (Paleo) food blogger is to help busy families (MOMS!) have MORE of those memorable home cooking family moments. Made grain free and healthier, of course! And yes, it totally counts even if it’s only on Saturdays (which, maybe-not-so-accidentally happens to be today!)
These Paleo chicken cutlets are as close to a copycat of what my mom used to make as I could come up with. The Italian style breadcrumbs are mimicked with a mixture of blanched almond flour and coconut flour plus salt and Italian seasonings, and the dredging/frying process is very much the same. Voila – we have a Whole30 and Paleo chicken winner here!
The best part? My kids (and husband) – who still eat unhealthy chicken fingers on occasion – love these as much as any non-Paleo chicken. I made them this time with smashed & roasted red potatoes and a simple salad, but, if you prefer going the mashed potato/canned corn route you know I will not blame you!
Busy mommas, unite! And definitely make your family these “breaded” Paleo chicken cutlets – whenever/wherever you’re reading this – it’s Saturday somewhere, right? Hmm, not sure. Either way let’s start cooking!
“Breaded” Paleo Chicken Cutlets {Whole30}
"Breaded" Paleo Chicken Cutlets {Whole30}
Ingredients
- 1.5 lbs boneless skinless chicken breasts, thin sliced or pounded to 1/2" thickness
- 1 cup blanched almond flour*
- 1/4 cup coconut flour*
- 1 and 1/4 tsp fine grain sea salt
- 1/8 tsp black pepper
- 2 tsp Italian seasoning blend <--My favorite
- 1 tsp onion powder
- 1/2 tsp garlic powder
- dash red pepper flakes optional
- 1 egg whisked
- 3 tbsp coconut oil + 2 tbsp ghee for frying**
Instructions
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Mix all the dry ingredients in a medium shallow bowl (you will dredge the cutlets in the mixture)
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Have your whisked egg in a shallow bowl, heat a large, heavy, deep skillet over medium heat and add 3 tbsp total of cooking fat (a combination of ghee and coconut oil, or all coconut.) Depending on the size of your skillet, you might have to fry these in 2 batches, so have additional cooking fat ready in case you need more.
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Once the skillet it preheated (you can see if a drop of the dry mixture sizzles), dip one cutlet in the egg, shaking off excess, then coat in the dry mixture, shaking off excess. Place the chicken in the pan, then repeat the process for each piece of chicken.
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Cook on one side until medium-golden brown (2 minutes) and crisp, then carefully turn over the chicken with tongs and cook the second side until golden brown and juices run clear, about 2 minutes depending on the thickness of your chicken***
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Carefully remove chicken cutlets from skillet with tongs and place on a paper-towel lined plate to absorb excess grease. Serve hot with baked fries, sweet potatoes, or butternut squash fries! Enjoy!
Recipe Notes
*You will likely have a bit of this mixture leftover, but I recommend using this amount to ensure you have enough to dredge all the cutlets without things getting sticky!
**I love this specific combination for how it helps the cutlets brown without burning, however you can easily use all coconut oil to fry the cutlets.
***You might need to adjust the heat and/or add more fat to the skillet while cooking the second side, as well as for the second batch.
Nutrition
What I Used to Make My Paleo Chicken Cutlets:
Want more family friendly Paleo chicken recipes? Try one of these!
Crispy One-Pan Bacon Wrapped Chicken
Chicken Salad with Bacon and Scallions
Favorite Paleo Chicken Recipes On the Web!
Paleo & Whole30 Chicken Tenders
Cast Iron Skillet Chicken Thighs
Tell Me!
What was your favorite home cooked dinner growing up?
What are your favorite side dishes right now?
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my dad made the best chicken cutlets when I was a kid too! I lived for them and we had them several nights a week — which I continued when I got married and then had my son. lately my son has decided he won’t eat my chicken (i dont know why??) so I don’t make them much anymore, especially since I don’t eat chicken. but your chicken always looks so good – thinking about the nuggets you make too, those always look so good to me! if I ate chicken, I know I would love these cutlets!
I totally feel like they’re a staple in our area! I can’t believe your son’s off chicken! He’s sure to come back, I can’t imagine my kids rejecting chicken any time soon but hey, kids can be like that randomly lol 🙂
My daughter is allergic to nuts so challenging. Any recommendations for amounts of just coconut flour?
I have a recipe that’s similar but uses cassava flour that I think you’ll like! Here it is:
I know I am late joining the party but I am starting my first whole 30 this morning. Now that I have written it down here it is official haha I had selected multiple recipes from your website for my first week and will add this one to the list for sure. I’m a little worried about the impact on my running but ready to experiment!
Ooh good luck! I think you’ll do fine with running, as long as I kept up carbs I always found my training was never affected at all. Hope you like the recipes!
We didn’t make chicken cutlets as much when I was younger, but we did have chicken nuggets, and these remind me of those, except even BETTER! 🙂
I just found your blog and am really enjoying the paleo-yet-real-food recipes!
That’s awesome, so glad you’re enjoying!
This recipe looks great and like just what we’ve been craving mid-Whole30! But, we’ve got nut allergies in our house and can’t use almond flour…do you have ideas about what to substitute for mixing with the coconut flour? Thanks!
I have another recipe that uses cassava flour if you want to check that out! They come out really tasty, here’s the link: https://www.paleorunningmomma.com/paleo-chicken-tenders-whole30/
Hi! I want to make these but I only have almond flour at home, do you think I could eliminate the coconut flour? I may want to give it a try but didn’t want to buy something extra when I have the rest at home! 🙂
Yes it should be fine with all almond flour, just less dense, let me know how it turns out 🙂
HI! What’s the recipe for the smashed and roasted red potatoes and salad? Thanks!!
Love, loving your blog! I can’t stop reading and pinning your recipes!
Thanks for all your hard work posting and taking such amazing photos!
Cheers!
MB
Aw thank you MaryBeth!
I am desperately trying to find a recipe to replace my French vanilla coffee creamer – has anyone cone up with a substitute??
I swear by blending up full fat coconut milk with a bit of pure maple syrup, and if you’re not doing Whole30 vanilla extract too 🙂 A pinch of cinnamon too if that’s your thing!
I plan on trying your recipe this week for dinner. On a side side, what dressing do you use for your salads when whole 30/paleo? Your salad in the picture looks amazing but I struggle with finding or making whole30/paleo salad dressings.
Other than simple oil and vinegar type dressings I usually use my homemade mayo as a base for ranch since that’s the easiest creamy Whole30 type dressing and we all like it. Here is the recipe for the mayo: https://www.paleorunningmomma.com/whole30-paleo-easy-homemade-mayo-recipe/ – I’ve used it as a base for chipotle ranch, buffalo ranch, and avocado ranch on my site, any dressing can be thinned to preference with a bit of water after mixing. Full fat coconut milk is also a good base for creamy Whole30 dressings.
I love this idea-as well as all your other recipes!!! I’m planning to make these this week, but I’m big on making almost all my meals on Sunday for the week. Do these chicken cutlets taste just as good warmed up as they do fresh?
I have to say we all – even the kids – like these as leftovers as much as fresh! They lose the crispiness but keep the flavor and moistness, although reheating in the oven can crisp them up again. My husband likes taking these as leftovers to work for lunch once per week 🙂
Michele,
Made your delicious paleo chicken cutlets tonight for dinner. They were delicious!
Thanks for sharing!
Brian
That’s great! Thrilled you liked them and thanks for letting me know 🙂
Hi! I made this for my fiancé and I last week — our personal preference was to try it again with double the seasonings and use ghee butter with olive oil. I made it, again, last night and we L O V E D it!!
I am so thankful for a new recipe in the books during W30 – thank you!
Can you use an air fryer instead ?
I don’t have an air fryer so honestly have no idea how it would work! If you wind up trying it please let me know!
Can this be baked? If so at what temperature?
Thank you so much for these amazing breaded chicken cutlets!! I’m on R1D38 and was kind of feeling like I was in a rut, and then I found your post. I do love, and have missed, my Schnitzel, but your rendition of the breaded, fried chicken cutlet was so tasty! If I ever actually stop being compliant, I’ll still turn to your version. I served it with roasted cauliflower rice and roasted onions and zucchini. What a fantastic dinner!! Thank you!
So happy to hear you loved them! It was a game changer here as well when I nailed down the recipe. The rest of my family prefers these over any non-paleo version – so funny! Thrilled it worked out for you!
Hi! This looks so good! Please forgive me if this has been answered and I am just overlooking the reply. Can you bake this instead of frying? If so, what temperature would you suggest?
Many thanks!
Barb
Oops sorry missed this one! While it’s possible to bake them you won’t get the crispiness that pan frying provides. I would suggest 425 to yield the crispiest results, time will vary based on your oven and thickness of the cutlets but I would flip after about 8 minutes and check them from there. Hope this helps!
Hi! Just tried to make these and the breading didn’t seem to really “stick” when I went to turn them over or pull them out (with tongs). Any idea why?
I’d say the skillet/oil wasn’t hot enough to get them to fry properly? When I make these I sometimes get small pieces that come off but overall the breading sticks well. If you try again, make sure the skillet it really hot by dropping a bit of the breading mixture in and seeing if it sizzles right away. The material of your skillet might affect it as well, if it’s not non-stick enough the breading might be sticking and coming off of the chicken even with the right amount of heat.
Do these do well in the freezer? I would like to have them as a quick heat up thing.
I swear you have helped me keep my sanity as well as keeping my family of 5 fed and at least somewhat happy (I mean, the kids are coming off mac and cheese, nachos, and grilled cheese sandwiches so they won’t be super happy!?) during hubby’s and my first Whole 30. Thankfully, your stint on IG @whole30recipes came just a few days after hubby and I started our first Whole 30—28 days ago. We have basically lived on your apple cinnamon breakfast cereal for breakfast, and I’ve lost count of how many of your entree recipes I’ve made and have been a hit! Just made these chicken cutlets for the first time and hubby can’t stop munching. THANK YOU so much for all your hard work! I really appreciate it!!
Made your Paleo chicken cutlets and they are a keeper! My hubby and I loved and appreciated that they are whole30 and my 24-year old son had no idea 🙂
Thanks so much for all you do – I appreciate the support you provide without even knowing it.
That’s awesome! Love “fooling” people in a good way 🙂 And thanks for reaching out to comment – I definitely appreciate receiving comments like this one 🙂
I don’t know if I missed this in the comments, but is there a way to make these nut-free? I love coconut flour, but am allergic to almonds? Do you have a substitute or a different ratio for just the coconut flour? Thanks!
Hi! I have another recipe for breaded chicken that uses cassava flour – here it is:
I made this in my first round of whole30 last year and it was one of my FAVORITE recipes of the month!! Now that I’m doing keto whole30.. do you think this would work with boneless skinless chicken thighs?
How do you think these would come out with arrowroot instead of the coconut flour/almond flour combo? I’m just trying to save myself another trip to the store!
Not sure how only arrowroot would work out, haven’t tried it!
made these and they are awesome…but why does my kitchen get smoky…with my vent on and with ghee and coconut oil….is my pan getting too hot?
Pan frying in oil will definitely make things smoky, but you should lower your heat if things are burning for sure. Every stovetop/skillet is different so always play around with heat and adjust as needed. I typically adjust my heat 2 or 3 times every time I cook.
I’m quite cynical when it comes to new paleo recipes… I’ve been let down too many times! So I was not at all expecting this to turn out… I was tickled to be so wrong!!! Dinner was SOO yummy!!! Thank you for great recipe to add to my oh so slowly growing rotation of delicious paleo recipes!
So thrilled you enjoyed!
I’m not able to see what Italian seasoning to use. Will you provide link or tell me?! 🙂
These are sooooo good! I am gluten and dairy free, but my family is not. But boy do they love these!! Not only is this recipe easy and quick, it tastes like my mom’s breaded chicken. This is definately on my regular dinner rotation.
So happy you all love them!
I tried making these, but when I put the chicken in the pan for two minutes they are burnt not golden brown like in your picture. I thought the pan was too hot, but it’s on medium heat. Any suggestions? Thanks!
Every stovetop is different and even the skillet you use will make a difference, so next time you try it I would definitely lower the heat and make adjustments based on how they’re browning.
Hi! Just wanted to say that my husband and I made this with white fish (because we ran out of chicken- #whole30 fail haha) and it was delicious! Thanks for the great recipe!
Oh great to hear, sounds yummy!!
My fiance and I are finishing up Day 3 of our first Whole30. I made this for dinner tonight with roasted broccoli and some butternut squash noodles sauteed with a bit of ghee and some cinnamon. Such a great dinner!! Not “great for a Whole30 meal” but actually just great. So I want to thank you! Recipes like this give me confidence that we can definitely do this thing 🙂
Made this for dinner tonight, and it was amazing! I’m in W30 round 2, and we had something during the first round that left us saying, “I wish we could have breaded this.” Well now we can! Delicious breading recipe that will be used on more than chicken cutlets in the future. Thanks!
Thrilled you enjoyed it!
I have been working out of town, living Monday thru Friday in a hotel room with only a mini fridge and a microwave for “cooking”. Saturday and Sunday involve a lot of intense meal prepping as I don’t eat in restaurants. I’m keto rather than whole 30. Last week I was craving fried chicken and almost caved and did the fast food chain. Fortunately, I was able to stick to my eating plan and not cave. Today I made your fried chicken using cutlets (3 of them) and packed them up to take with me for dinners next week, with spinach, tomato, and feta salad as the side. I did cut off a corner of one to taste it and had to force myself not to eat the whole thing! OMG! Takes me back to my mom’s fried chicken dinners. I have made a similar “fried” chicken breaded with only almond flour that was baked in the oven, and I have to say this is wayyyyy better. Thanks so much for giving me back fried chicken that tastes even better than the classic, flour dredged version! I’m thinking these will also make great chicken sandwiches on gluten free buns with homemade mayo, lettuce and tomato. Hmmm, I think I need to go make some buns now 😉
Have never heard of almond crusted cutlets. This is a super idea packing more nutrition to the recipe Hanifia
Think you can use boneless skinless thighs as they’re usually thinner?