I can vividly remember huge pasta dinners. My Mom would make her famous sauce and let it simmer on the stove all day. We’d have pasta and meatballs and sometimes breaded chicken cutlets. I loved the chicken with the pasta and sauce and cheese all over it. “Loved” is the key word here. Since going Paleo I don’t eat most of the above-listed items, but have worked to recreate this home-cooked comfort food to align with the way I eat now. I must admit, I really don’t miss the old way.
- About 1 cup of almond meal, depending upon how much chicken you’re planning to cook up
- 1 cup plain, unsweetened coconut milk or almond milk
- Chicken breast pounded into thin cutlets, or bought as thin cutlets
- Salt and pepper
- 2 tsp Garlic powder
- Coconut oil and olive oil
What to do:
- Put coconut milk or almond milk into a shallow bowl
- Mix almond meal, garlic powder, S&P on a plate to make “breading”
- Heat up your frying pan and cooking fat on medium heat. I like to use a mixture of coconut oil and olive oil.
- Dip the cutlets in the liquid and then lightly coat both sides with almond meal mixture
- Place in hot pan
- Cook for about 5-7 minutes per side, depending on thickness of chicken. They should have a golden-brown crust.
I like to eat these plain with veggies on the side, but you could also enjoy them with sauce and spaghetti squash or zucchini noodles. Another fun variation is to cover them with Frank’s Original Buffalo Sauce. Wrap them up with a little homemade Paleo mayo in some lettuce wraps. YUM!