Fried Chicken Cutlets
Cucumber-Onion Ranch Salad
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- 1½ lb chicken breast cutlets
- 1½ cups almond flour
- ½ cup freshly grated Parmesan cheese
- 1½ tsp garlic salt
- 1 tsp paprika
- 2 large eggs, lightly beaten
- Canola oil
- Lemon wedges (optional)
Instructions
- Season chicken with salt and pepper, if desired. Sprinkle with ¼ cup almond flour to lightly coat both sides.
- Combine 1¼ cups almond flour, cheese, garlic salt, and paprika in a shallow dish. Combine eggs in another shallow dish.
- Dip chicken cutlets into egg mixture, allowing excess to drip off. Coat both sides with flour mixture, and shake off excess.
- Add oil to a large cast-iron skillet so that it is ¼-inch deep. Heat over medium-high heat until hot but not smoking. Add half of cutlets, and cook 3 minutes or until golden on bottom. Turn cutlets, and cook 3 minutes longer until crisp and golden. Remove from skillet, and keep warm.
- Add additional oil to return to a ¼-inch depth in skillet. Once hot, repeat procedure with remaining cutlets. Serve with lemon wedges, if desired.
Side Dish Ingredients
- 3 cups baby spinach
- ½ English cucumber, halved and sliced
- ½ red onion, thinly slices
- ⅓ cup Ranch dressing
Side Dish Instructions
- Combine spinach, cucumber, onion, and dressing in a large bowl. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
438
|
72
|
510
|
| Fat (g) | 31 | 6 | 37 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 34 | 1 | 35 |
| Carb (g) | 4 | 2 | 6 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 446 | 126 | 572 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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