I loved chicken cutlets growing up. A majority of my childhood was spent eating breaded chicken cutlets with frozen Ore-Ida French fries. Don’t judge. I promise my mom cooked plenty of healthy meals, but there was something about homemade skillet fried chicken and bagged French fries that made my mouth salivate as a kid. Clearly, I wasn’t a skinny child for a reason.
Anyway, despite my questionable past, I still crave breaded chicken on the reg. I have been making this Paleo version of chicken cutlets for about 4 years now. I use arrowroot (or tapioca) as the flour for dredging the chicken. Then, I dip the coated cutlets in egg, as you would for typical chicken cutlets. Finally, I do my version of copycat breadcrumbs, which I call nut-crumbs. This is the blanched almond flour, with Italian spices.
So easy and so good. I promise they are a crowd pleaser. I don’t have kids to spoil with this yet, but I know I will have this recipe in our rotation if/when we decide to grow our family. The recipe is also simple enough where you can change it up a bit. Add your own spices. Make them into strips or nuggets. Make a chicken parmesan dish. The options are endless.
I hope you enjoy this “healthified” comfort food dish as much as I do!
If you make this, please use the Instagram hashtag #savvyeats, to share your creation. I’d love to see!