Crispy Almond Crusted Chicken Cutlets with Mushroom Gravy

Chicken cutlets, mashed potatoes and mushroom gravy. Classic Americana.

One of my all-time favorite dinners is Chicken Cutlets. I love the crispy coating and the juicy, tender chicken inside. but without flour or panko, how do you achieve the same results? Well, after experimenting with a few options, I’ve developed this recipe. It has all of the “feels” without any of the gluten. And the mushroom gravy is delish on the chicken, or Hanna Mashed Potatoes.

Yield: 4

Living Delish & Nutrish: Tina Wells

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Crispy Almond Crusted Chicken Cutlets with Mushroom Gravy

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

Chicken Cutlets

• 4 boneless, skinless chicken breasts
• 1/2 cup tapioca flour
• 1 egg
• 2 Tablespoons water
• 1 cup almond flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic flakes (or 1/2 teaspoon garlic salt)
• salt and pepper to taste
• 1/2 cup coconut oil for frying
• Sesame seeds for garnish, if desired
• Fresh chopped parsley for garnish, if desired

Mushroom Gravy

• 1 8-ounce package of fresh mushrooms, I prefer baby bellas, cleaned and sliced
• 1 Tablespoon Olive Oil
• 1 garlic clove, minced
• 1 cup full fat coconut milk
• 1 teaspoon tapioca flour
• salt and pepper to taste
• fresh chopped parsley for garnish, if desired

Method

1. Slice the chicken breasts in half lengthwise, to make 2 thin pieces of chicken. (You would be slicing from end to end, through the thickness of the meat, as if you’re slicing a lemon from pointed end to pointed end.) I find it’s easier to slice the meat than to pound it thin.
2. Dry the sliced chicken pieces with paper towels.
3. Set up the “breading” station with 3 bowls. Place the tapioca flour in the first bowl. Break the egg and add the tablespoon of water in the second bowl, and whisk to beat the egg thoroughly with the water. Place the almond flour in the third bowl. Season the tapioca and almond flour with salt and pepper.
4. Dip the chicken pieces into the tapioca flour, one at a time, then into the egg mixture, finally into the almond flour, being sure all surfaces are completely coated.
5. Set aside on a sheet pan so they’re not touching or overlapping.
6. Heat the coconut oil in a large skillet until shimmering.
7. Carefully place the chicken cutlets into the hot oil, do not crowd or allow to touch. Cook, undisturbed, on medium-high heat, until golden brown. Turn and repeat on second side.
8. Remove chicken to a platter and sprinkle with sesame seeds, if desired.

Make the Gravy

1. While the chicken is cooking, you can make the gravy. In a small skillet, heat the olive oil and add the mushroom slices. Sauté until they release their liquid.
2. Add the minced garlic clove and stir until fragrant.
3. Sprinkle the tapioca flour over the mushrooms and stir to coat.
4. Add the coconut milk, it will thicken immediately, keep stirring to thicken and combine.
5. Remove from heat, adjust seasoning and finish with fresh parsley.
6. Serve right away with the chicken.

Pro Tip

The Hanna Sweet Potato Mash is excellent with this dish.

https://livingdelishandnutrish.com/recipe/crispy-almond-flour-chicken-cutlets-with-mushroom-gravy

©Tina Wells Luxury Brands, LLC

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