I still get a little nervous every time I go away for a weekend. I still get a little nervous every time I leave the security of my own home and kitchen. My meds are all in one place, my pantry is stocked with food I know I can have. Eventually, I know I’ll get to a point where I only have to pack a few stacks in case the hanger hits and then I’ll be on my way. Right now, that’s not the case. I need more than just a few snacks when I travel. I have to pack meals.
Right now, I’m working on growing the confines of my comfort zone. What does that mean? It means that by expanding what I consider my comfort zone, I’m simultaneously expanding my opportunities for growth. Little by little, food by food, I’m working towards making my comfort zone bigger until my potential to push outside of that comfort zone becomes bigger, too. Not only is meal prep a medical necessity for me right now, but it also provides me some peace of mind as I learn to bridge the gap between comfort and growth.
And that’s how these almond flour chicken cutlets came to be. Well, actually, my mom has been making these for me for as long as I can remember. What began as one of my go-to dinners has evolved into one of my go-to things to meal prep because 1) just look at them and 2) it’s such a simple yet delicious recipe. These almond flour chicken cutlets are the perfect source of protein while also providing me with the feeling of eating something hearty and fulfilling rather than just scarfing down another bar. I love a good bar, and they usually satisfy my cravings for something sweet, but personally, they never actually FILL me completely. My almond flour chicken cutlets do. I wanted to make these almond flour chicken cutlets egg-free too to switch it up. It’s like ordering McDonalds chicken nuggets at the drive through, but gluten-free, grain-free and SCD legal. If only that was a thing. A girl can dream.
Almond Flour Chicken Cutlets
INGREDIENTS:
4-5 chicken cutlets
1/3 cup grated parmesan cheese
1/3 cup almond flour
1 tsp paprika
1 tsp pepper (extra salt optional depending on personal preference since the parm can be salty alone)
2 tsp dried parsley
Directions:
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Mix together the parmesan cheese, almond flour, and spices. This recipe is the best because you can mix it up and add any other combination of spices that you love!
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Dredge your chicken cutlets in the mixture. You can also cut the chicken into smaller pieces and use the same dredge to make chicken nuggets!
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Heat olive oil or ghee (we love ghee over here) in a nonstick pan and cook the chicken on medium heat, making sure the pan is hot when you first place them in, until golden brown. Cook for about 3-4 minutes on each side, flipping halfway through to get a nice crisp on both sides. Best served with a squeeze of lemon over them!
enjoy!
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Everyone in the family loved it 👍
So glad they were a hit with you and the family! Sending you all of my best!!
What kind of chicken?
Hi Lisa – I use boneless, skinless chicken breasts and, if they are too thick for cutlets, you can cut the breast in hall crosswise, and pound it to be thinner and flatter with a meat mallet if needed!
Hi there. I don’t have a gluten allergy, but I am gluten sensitive. I also have severe allergies to eggs, nuts, seafood, and a few other things that most people have never heard of (carrageenan), which makes it impossible to eat out. Like you, I haven’t eaten outside of my own kitchen in years and I’m trying to figure out how to ever travel again! I will have to give this a go with coconut flour or perhaps oat flour as a substitute for almond flour due to my allergies. I don’t think I’ve ever seen a post from someone as worried as me about eating in other places. I completely get it, I’ve ended up in hospital numerous times just because of a something I ate. Thanks for sharing.