Almond Encrusted Chicken Cutlets made with super fine almond flour and slivered almonds fried in coconut oil is a delicious, gluten free, Keto Diet approved weeknight meal.
My husband and I have recently jumped on the Keto Diet bandwagon and I have to say that I’m not finding it all that difficult to stick to; especially with simple meals like these Almond Encrusted Chicken Cutlets.
It’s not easy being a food blogger and keeping your weight down. Because I’m my own boss, you’d think I could find plenty of time for myself, but that’s not always the case. When I can devote the time, I try to put as much effort into this blog as I would any other job; especially since it’s a secondary source of income for our family.
However, over the last several years, it ebbs and flows depending on what’s happening in my personal life. As with so many busy adults, my own specific needs fall to the wayside. Mainly, I don’t get to exercise as much as I’d like to, I tend to not watch what I’m eating and the Winter months certainly don’t help with either when you can’t get outside.
I’ve tried several different “diets” and omitting certain foods here and there, but nothing has been able to keep the weight off completely without creeping back up again (and being an over 50 woman doesn’t help either!).
So, I decided to give the Keto Diet a try, but not to the point where I have to write down my food intake or eat certain percentages or macros because that never works for me.
[click_to_tweet tweet=”Almond Encrusted Chicken Cutlets {Keto | Gluten Free} #chicken #almond #glutenfree #keto” quote=”Almond Encrusted Chicken Cutlets made with super fine almond flour and slivered almonds fried in coconut oil is a delicious, gluten free, Keto Diet approved weeknight meal. “]I get bored and I’m too busy to keep track of everything I’m putting into my body all day long. Instead, I’ve just eliminated a majority of the carbs from our diet. I found this guide on Ketogasm.com that’s been a great resource for what we can and can’t have, but I have to say that since I personally didn’t eat a lot of carbs to begin with, it hasn’t been that difficult so far.
We’re 2 weeks in at this point and so far the only thing I really miss eating is popcorn; for my husband I’d have to say it’s pretzels. Personally, I just can’t wait until the weather gets a bit warmer so that I can resume my daily walking because even though I have a treadmill, I hate staring at four walls.
And now for today’s recipe: Almond Encrusted Chicken Cutlets. Nuts are permitted on the Keto Diet; which is a great alternative to bread crumbs or flour and it’s also gluten free. For this recipe you’ll need thin sliced chicken breasts, Super Fine Almond Flour, slivered almonds, eggs, heavy cream (only full fat dairy is permitted on Keto), and coconut oil for frying.
Prepare two bowls for dipping the chicken. Add the flour and almonds to one bowl; then combine the eggs and heavy cream in the second bowl. Heat the coconut oil over medium high heat in a large nonstick skillet; then coat the chicken by first dipping it into the egg mixture; then into the almond mixture. Repeat for all cutlets.
When the oil is hot enough (it pops when you add a drop of water), add your chicken cutlets and fry 2-3 minutes per side; then drain on paper towels to remove any excess oil. Our family really liked these Almond Encrusted Chicken Cutlets and they were so crispy on the outside.
Serve these cutlets on top of mixed greens or with a side dish and vegetable of your choice. With meals like this, I hope I can stick to this Keto Diet for a while. Wish us luck! ~Enjoy!
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Almond Encrusted Chicken Cutlets made with super fine almond flour and slivered almonds fried in coconut oil is a delicious, gluten free, Keto Diet approved weeknight meal.
- 8 Thin Sliced Chicken Breasts (approx. 1 1/2 lbs)
- 2 c. Super Fine Almond Flour
- 1/2 c. Slivered Almonds
- 2 large Eggs
- 2 tbsp. Heavy Cream
- 1/3 c. Coconut Oil
Prepare two bowls for dipping the chicken. Add the flour and almonds to one bowl; then combine the eggs and heavy cream in the second bowl.
Heat the coconut oil over medium high heat in a large nonstick skillet; then coat the chicken by first dipping it into the egg mixture; then into the almond mixture. Repeat for all cutlets.
When the oil is hot enough (it pops when you add a drop of water), add your chicken cutlets and fry 2-3 minutes per side; then drain on paper towels to remove any excess oil.
*If you're not following the Keto Diet, you may substitute any type of milk for the heavy cream or any oil for the coconut oil.
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