Chicken cutlets in almond flour batter
2 servings
30 minutes
Chicken cutlets in almond flour batter are a refined dish of Russian cuisine, combining the tenderness of chicken fillet with a crispy nut crust. Almond flour adds a light sweetness and velvety texture, making it special among other meat snacks. Historically, this recipe is a variation of traditional cutlets adapted for low-carb diet lovers and connoisseurs of more sophisticated flavors. Fried to a golden crust, these cutlets are perfect as a standalone dish or as an addition to a fresh salad. They are convenient to serve on festive tables or use in everyday meals for variety.
1
Beat the chicken fillet and cut it into strips. You can lightly salt and pepper it.
- Chicken breast fillet: 300 g
- Salt: to taste
- Ground black pepper: to taste
2
Whisk eggs, salt, pepper, and almond flour.
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Almond flour: 2 tablespoons
3
Dip the strips in batter and place them on a heated skillet.
- Chicken breast fillet: 300 g
- Chicken egg: 2 pieces
- Almond flour: 2 tablespoons
4
Fry until golden brown on both sides.
- Vegetable oil: 1 tablespoon
5
We place it on a paper towel to drain excess fat.
