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–+ servings
Ebonie Garnica

Almond-Crusted Chicken For Full GAPS

Four almond-crusted chicken cutlets for Full GAPS, made from two breasts with eggs, dry prepared-almond flour, measured salt and homemade ghee.
Print Recipe
Servings: 4 cutlets
Course: Full GAPS, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts Split lengthwise through their thickness into four cutlets total.
  • 2 large eggs Beaten.
  • 1 cup dry flour ground from properly prepared sprouted almonds The almonds are fully dried before grinding; measure finished dry flour. The separate moist fermented flour is not this breading.
  • 1/2 teaspoon natural sea salt Mix into the flour.
  • 1/4 cup homemade ghee Four tablespoons total for the measured batch.

Equipment

  • Large stainless-steel skillet and tongs Cook uncrowded batches over medium heat.
  • Two shallow dishes, knife and cutting board For splitting the breasts and the separate egg/flour coating.
  • Instant-read food thermometer Verify165°F at the thickest center of every cutlet.
  • Clean wire rack over a tray Keep cooked chicken separate from raw-chicken utensils and surfaces.

Method
 

  1. Split each of the two chicken breasts lengthwise through its thickness into two cutlets, making four total. Keep them reasonably even and pat dry.
  2. Beat the two eggs in one shallow dish. Mix the cup of dry prepared-almond flour and half teaspoon of salt in another.
  3. Heat a large stainless-steel skillet over medium heat. Melt the measured ghee across the cooking surface.
  4. Dip a cutlet into the beaten egg, let excess drip off, and lightly coat both sides with the almond-flour mixture. Repeat with the remaining cutlets.
  5. Cook in the hot ghee without crowding, about three minutes per side as a guide. Turn carefully when the underside is golden and set. Adjust the heat if the coating colors too quickly, and continue until each cutlet reaches 165°F in its thickest part. Cook additional skillet batches as needed.
  6. Transfer to a clean wire rack over a tray. Let surface steam escape before slicing or serving.

Notes

Makes four cutlets from two whole breasts. A cutlet is not a whole breast. Use the full quarter cup of ghee, equal to four tablespoons, and the measured half teaspoon of salt.
Use dry flour from properly prepared, sprouted, fully dried almonds, measured after grinding. Have the ingredient ready before starting; the separate fresh moist fermented almond flour is not an equivalent dry breading.
About three minutes per side is a cooking guide, not a fixed total: thickness and additional skillet batches change the duration. Cook every cutlet to 165°F. Ingredient preparation and making ghee or dry flour take separate time.
Full GAPS after eggs and prepared nuts are introduced. Contains egg and almonds and uses ghee; not early Intro, egg-free, nut-free or No-Plant. There is no Parmesan in this standalone chicken formula.
Refrigerate cooked leftovers promptly in a covered container; use within three to four days when properly handled and stored. Reheat to 165°F. Keep separate from salad and sauces until serving.

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