Recipe for crispy chicken cutlets, perfect for a summer dinner, made with Simple Mills almond flour crackers for breading. Serve on top of a cold crunchy salad, topped with basil sauce & lots of fresh parm.
1. Prepare breading: in a food processor pulse the simple mills crackers until they’re broken up, it should just take about 30 seconds to a minute. Avoid powdering them, you want to keep them slightly chunky for best texture.
2. Pour cracker crumbs into a wide bowl and grate some Parmesan in over the top of the bowl. No need to measure but just eye about 3/4 cup. Add in some salt & pepper to taste, and stir to combine.
3. In another bowl add in flour, salt, pepper, and an optional sprinkling of dried herbs (oregano, parsley, and/or basil would all be good options).
4. In a 3rd bowl combine eggs and 1/2 tsp of Dijon mustard (you can’t taste it but it adds flavor), + a sprinkling of salt & pepper.
5. Thinly slice chicken breasts. Lay them out between parchment or in a ziplock bag and pound them until each slice is a generally even thickness across. Sprinkle salt over the cutlets.
6. Dredge the chicken cutlets in the flour mixture, the egg, then cracker crumbs, evenly coating each layer.
7. In a large skillet, add enough oil or fat to come up about 1/2 inch. Heat until hot (you can check by adding a bit of breading to see if it sizzles). Cook until golden brown on both sides, spooning oil over the top if needed to cover. Allow to cool on wire rack.
