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:
These are SO GOOD! My picky toddlers loved them and so did we!
I think everything looks very good when I was a child. You get a lot more pleasure from playing games, being with your loved ones, running and eating. My mom also used to make chicken very tasty, you need to learn the tricks.
Great and the most delightful topic it is for all the new individuals to get impressed easily.
These are SO GOOD! My picky toddlers loved them and so did we!
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!
Hi, I’m also 30 years old, I like the recipes on the site, but I can’t find the recipe I like again, how do you add it to the list?
I need to become a member of the site to add it to the list, but I couldn’t find a member link. You can try adding it to favorites from the browser.
Thank you for sharing
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 🙂
you have very good recipes
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.