Directions

1. 1

   Place chicken breasts on a cutting board. Carefully butterfly each breast by laying it flat and slicing horizontally from the thicker side toward the thinner side, being careful not to cut all the way through. Open each breast like a book to create two thinner cutlets.

2. 2

   In a small bowl, whisk together the gluten free all-purpose flour, salt, ground black pepper, and garlic powder. Spread this seasoned flour mixture on a shallow plate.

3. 3

   Spread the almond meal on a separate shallow plate. In a small bowl, lightly beat the two eggs.

4. 4

   Set up a breading station with the beaten eggs, seasoned flour, and almond meal in order. Take each chicken cutlet and coat it thoroughly with the egg mixture, then dredge it in the seasoned flour, and finally coat it with the almond meal, pressing gently so the coating adheres. Repeat with all chicken pieces.

5. 5

   Heat the coconut oil in a cast iron skillet or large pan over medium heat until the skillet is fully hot, about 1 to 2 minutes.

6. 6

   Carefully place the breaded chicken cutlets in the hot skillet and cook for 2 to 3 minutes on the first side until the coating is golden and crispy. Flip and cook for an additional 2 to 3 minutes on the other side until the coating is golden brown and the internal temperature of the chicken reaches 165°F.

7. 7

   Transfer the cooked chicken to a serving plate and serve immediately with a green salad, steamed vegetables, or your favorite side dish.