Italian Chicken Cutlets (Paleo + Whole30)

      Growing up I always loved it when my Nonna made chicken cutlets.   To this day it is still one of those meals that I just don’t seem to get tired of.  I love the crisp, the savory texture, and the fact that they go great with just about anything.  I love serving my Italian Chicken cutlets with pesto, tomato sauce or some good old paleo honey mustard.



  • 2 eggs
  • 1 cup almond flour
  • ⅓ cup tapioca flour
  • 1 ½ tsp salt
  • 1 Tbsp Italian Seasoning
  • 1 tsp garlic powder
  • 2 lbs thin boneless, skinless chicken breasts



  • Preheat oven to 400 degrees.    Line a baking sheet with parchment paper and place baking rack over it. Drizzle rack with avocado oil.
  • Whisk egg into a small bowl.
  • In a separate bowl combine all dry ingredients.
  • To batter chicken, start by dredging a piece in eggs, letting the access run off.
  • Then coat with the flour mixture and place on baking sheet.
  • Continue to batter until all chicken is coated.
  • Drizzle avocado oil over chicken on baking rack.
  • Baked for about 45 minutes flipping halfway through, or until cooked and browned.



  • If frying heat 3-4 tbsp of avocado oil oil in a frying pan.  Once hot add chicken to the pan browning each side and cook through.  Cook chicken in single layer batches and add more avocado oil as needed.

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