Almond Flour Chicken Cutlets

Leah Leora Leah Leora
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These gluten-free almond flour chicken cutlets make a great chametz-free pre-Pesach meal. Don’t be surprised if your family requests to have it all year long.

1h 4-6
Easy Gluten Free No Refined Sugar Low Fat Paleo Passover Meat

Contains: Egg, Tree nuts

Directions

  1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

  2. In a bowl, beat the egg.

  3. In a large flat plate, mix almond flour and spices until combined.

  4. Dip chicken in egg, then almond flour, covering both sides well. Place on baking sheet.

  5. Bake for eight minutes.

  6. Turn over cutlets and bake for an additional eight to 10 minutes (cooking time varies with thickness of your cutlets).

  7. Set oven to broil and broil for two to four minutes to brown slightly.

  8. Serve with your favorite condiments such as ketchup, mustard, and barbecue sauce.

Credits

Description:
Styling and photography by Chay Berger

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