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Meat
Easy
4-6 Servings
Allergens 
1 Hour
Diets
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.
1 and 1/2 pounds chicken cutlets, sliced thinly
1 egg
1 and 1/4 cups Gefen Almond Flour
1 and 1/4 teaspoons Pereg Garlic Powder
3/4 teaspoon salt
3/4 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon Pereg Paprika
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
In a bowl, beat the egg.
In a large flat plate, mix almond flour and spices until combined.
Dip chicken in egg, then almond flour, covering both sides well. Place on baking sheet.
Bake for eight minutes.
Turn over cutlets and bake for an additional eight to 10 minutes (cooking time varies with thickness of your cutlets).
Set oven to broil and broil for two to four minutes to brown slightly.
Serve with your favorite condiments such as ketchup, mustard, and barbecue sauce.
Styling and photography by Chay Berger
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