Seriously though, easy recipe. Again. Just bread, bake, end enjoy the juicy delicious results. I churched up this recipe a bit when I made it by using black truffle mayo – just sub the first quarter cup of oil used in the original recipe (leaving the rest of the oil in the recipe as light EVOO) for fancy oil like I did and you get fancy flavored mayo! This chicken pairs really well with marinara and spaghetti squash or even more perfectly with my paleo picatta zoodles!
Yield: 6 breaded chicken cutlets
Time: 10 minutes prep, 20 minutes baking time
- 6 chicken cutlets or pounded breasts
- ¼ cup homemade mayo
- ¾ cup coconut flour
- ¾ cup almond meal
- ½ tsp salt
- ½ tsp pepper
- 1 tsp thyme
Preheat the oven to 375f and cover a large baking pan with parchment paper. This is important: do not use foil or the results will be terrible. Go out and buy parchment paper and thank me when you learn how much better it is.
Mix all the flours and spices on a plate for the breading. Spread a thin layer of mayo on each side of the cutlet before placing it in the breading and patting on the flour mixture. It should stick evenly and in a perfect amount for a crisp breading.
Place each cutlet on the parchment paper before placing the pan in the oven. Oven strengths vary so monitor the chicken, but 20 minutes should give you perfectly golden herbed breading with succulent chicken inside, tasting lightly of the deep flavor of homemade mayo.