Low Carb Almond Chicken Cutlets

• servings: Serves 4

Ingredients

2 tablespoons mayonnaise

2 tablespoons Dijon mustard

¼ cup [27 g] almond flour

1 tablespoon Old Bay Seasoning (or 1 teaspoon each kosher salt, sweet paprika, and garlic powder)

Four 6-ounce [170 g] boneless, skinless chicken breasts

Directions

Preheat your oven to 400°F [200° C]. Line a sheet pan with parchment paper and set it aside.

Place the mayonnaise and mustard in a small bowl and stir well to combine.

Place the almond flour and Old Bay in a small bowl and stir well to combine.

Place the chicken breasts on the sheet pan. Evenly divide the mustard mixture among them and use a spoon, pastry brush, or your fingertips to spread the mixture to coat the surface of each chicken breast.

Sprinkle a quarter of the almond mixture evenly over each chicken breast. Spray each one with a thin coat of cooking spray.

Bake the chicken breasts until they're browned, firm to the touch, and register at least 165°F [74°C] on a digital thermometer, about 30 minutes. Cut each chicken breast into thick slices and serve immediately.

Notes

From: ‘Simply Julia’ by Julia Turshen