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When you are Italian, cutlets are a huge part of your meal plan. Veal and chicken cutlets were always a family favorite in my house, but when classically prepared that meant they were dredged in flour and egg, then fried in olive oil.
My updated recipe follows the same tradition but without the gluten and the unhealthy effects of heating olive oil. By using more conscious alternatives this dish becomes a healthy dream come true for the Italian in all of us.
Authentic Italian Cutlets
My updated recipe follows the same tradition but without the gluten and the unhealthy effects of heating olive oil.
- 4 organic grass-fed boneless chicken breast or veal cutlets
- 1/2 cup almond meal
- 1/2 cup cassava flour
- 1/2 cup organic fresh parsley chopped
- Pink Himalayan sea salt
- Organic fresh ground pepper
- 1 pasture raised egg beaten
- 2 tablespoons red palm oil
Heat red palm oil in cast iron pan over medium heat.
Mix dry ingredients together in a bowl or dish, and add chopped parsley.
Add salt and pepper to taste, just a pinch is recommended.
Beat egg in a separate bowl.
One at a time dip your cutlets in egg, covering both sides.
After this, dredge each cutlet in your flour-herb mixture, coating both sides.
Add cutlets to the heated pan.
Place lid over pan, cooking 5 minutes on each side until crispy and cooked through.
Serve with a side of your favorite vegetables.