Crispy Chicken Cutlets w/ Honey Mustard Drizzle

Crispy Chicken Cutlets w/ honey mustard drizzle

Let me start by saying I am not a huge fan of chicken breasts, I find they are often overcooked and underseasoned. But, the key to a good use of a chicken breast is proper care and cooking method. And this crispy chicken cutlet is an incredibly easy week day meal to throw together, and bonus points if you make the quick honey mustard dip on the side!

Ingredients:

2 Chicken Breasts, pounded flat

1/3 cup almond flour

1/2 tsp kosher salt

1/2 tsp pepper

1/2 tsp onion powder

4 tbsp butter

For the Honey Mustard Dip

3 tbsp dijon mustard

2-3 tbsp warm water

1 tbsp honey

How To:

1. Start by rolling out a sheet of cling wrap, big enough to fold into a square with a chicken breast in the middle.

2. Once the chicken breast is tucked into the cling wrap, pound with a meat cleaver until flattened. You want it fairly thin but for there to be enough bulk to cut into. About 1 min of pounding to reach the desired thickness. Repeat with both breasts. Not cleaver? Use a soup can.

3. Next, mix the spices and almond flour on a plate while you heat a pan with 2 tbsp of butter in it. A high heat oil will also work.

4. Coat the first chicken breast in the almond flour mixture and place into the hot pan. Cook for 5-6 min per side. Check internal temp after the 10-12 min of cooking using a meat thermometer. You want it to read between 160-165. Cook one at a time, adding 2 tbsp more butter after the first cutlet.

5. When the chicken is cooked, allow it to rest for 5-10 min before serving.

For the Honey Mustard Dip

1. Simply whisk all ingredients together until well blended.

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