- 1.5 lbs boneless, skinless chicken breasts, sliced thing or pounded into 1/2" thickness
- 1/4c almond flour
- 1/4 c tapioca flour or arrowroot (if not gluten-free, use AP flour)
- 1 1/4 tsp. salt
- 2 tsp black pepper
- 2 tsp Italian seasoning blend
- 1 tsp onion powder
- 1 egg whisked
- 1/4 c avocado oil for frying; add more as needed
- 25 oz jar marinara sauce, no added sugar
- 1 c shredded Parmesan cheese (omit if avoiding cheese and dairy)
- Preheat oven to 400°F
- Mix all dry ingredients in a medium, shallow bowl. (You will dredge the cutlets in the mixture.)
- Heat a large, deep skillet over medium heat and add the avocado oil. Depending on the size of your skillet, you may have to fry the chicken in 2 batches. Have extra avocado oil on hand in case you need it.
- Place whisked egg in a shallow bowl.
- Once the skillet is preheated (drop a tiny bit of the dry mix into the oil. If it sizzles, the skillet is ready), dip one cutlet in the egg, shake off the excess, then coat in the dry mixture. Shake off excess mixture. Place the chicken in the pan, then repeat the process for each piece of chicken.
- Cook on one side until medium-golden brown and crisp (about 2 minutes). Carefully turn over the chicken with tongs and cook the second side until golden brown and juices run clear (about 2 minutes, depending on the thickness of your chicken).
- Place about 1 1/2 cups marinara sauce on the bottom of a 9x13" baking dish. Place the friend chicken cutlets over the sauce layer. Spoon 2 Tbsp. additional sauce on each cutlet. Top with Parmesan cheese.
- Bake in the preheated over for 5 to 10 minutes, or until just heated through. This is only to heat through, so don't keep it in the oven too long. Serve immediately by itself or over cooked spaghetti squash, sweet potato noodles, or zoodles.