Chicken Cutlets - Whole30 Approved
Chicken cutlets are a staple in an Italian household, so I adapted my kids Coconut Chicken nuggets and made myself some thin cutlets that are Whole30 approved!
What you need:
1 cup coconut flour 1/2 cup shredded coconut 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons coarse sea salt 1/2 teaspoon ground black pepper 1 Package Think Chicken Cutlets
2 eggs 1/2 cup coconut oil What you do :
In a large mixing bowl, add all of the ingredients except for the chicken, eggs, coconut oil, and ranch dressing. Set aside.
in a bowl with the beaten eggs.
Dread cutlets through eggs and then through flour mixture.
In a large sauce pan on medium high heat add about 1/4 T. coconut oil. When the oil is hot and shimmering, add chicken, repeat as needed adding more oil
Use tongs to turn the chicken to brown both sides. Remove chicken to a warm plate in the oven while you finish frying, adding more oil as needed.
Serve with ranch dressing or ketchup or whatever your family likes for dipping.
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