Freedom from PCOS

Almond Breaded Chicken Cutlets

Chicken Cutlets

These chicken cutlets are fast to prepare and they make great leftovers that you can eat hot or cold. To complete your PCOS-friendly meal, pair the chicken cutlets with cilantro rice, spinach salad, and ice cream for dessert! For lunch-time leftovers, make a chicken sandwich using this gluten-free bread.


  • 1 package thin-sliced chicken cutlets (about 5)
  • Extra virgin olive oil or coconut oil for frying
  • 1 cup Italian bread crumb mix (almond flour mix). Mix all ingredients below in a small bowl with a mini-whisk or fork thoroughly. Use immediately or store in an airtight container.
    • 1 cup almond flour/meal
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried parsley
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon dried oregano


  1. Spread the cup of seasoned almond flour in a large shallow dish. Dip each cutlet in the almond flour to coat both sides and set aside on a plate.
  2. Heat 1-2 tablespoons of the butter (or oil) in a large nonstick frying pan over medium-high heat.
  3. Fry the cutlets in batches for a few minutes on each side until the almond flour is browned and chicken is cooked through. Add more butter/oil to the pan as needed.

Serves 5.

Recipe courtesy of Mmmm Paleo


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