Crispy Juicy Ranch Chicken Cutlets Delicious Power Dish
Author:felis
Total Time:27 minutes
Yield:4 servings
Description
Crisp juicy Ranch chicken cutlets a delicious power dish Quick prep tech delivers moist flavorful cutlets every time
Ingredients
Boneless, skinless chicken breasts
Almond flour
Grated Parmesan cheese
Dried parsley
Garlic powder
Onion powder
Salt and pepper
Eggs (optional, for dredging)
Instructions
Start by pounding the chicken breasts to an even thickness, about 1/2 inch thick.
Set up your dredging station by placing the almond flour, Parmesan cheese, dried parsley, garlic powder, onion powder, salt, and pepper in one shallow dish. Crack the eggs (if using) into a separate shallow dish.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat. Heat a large skillet over medium-high heat and add a generous amount of avocado oil or other high-heat cooking oil.
Dredge the chicken breasts in the egg mixture (if using), then coat them thoroughly in the almond flour mixture, pressing gently to help the coating adhere. Carefully place the coated chicken in the hot skillet and cook for 2-3 minutes per side, or until golden brown and crispy.
Transfer the seared chicken cutlets to the prepared baking sheet and bake for 10-12 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Serve your Crispy Ranch Chicken Cutlets hot, garnished with fresh parsley or chives if desired.
