Almond-Crusted Fried Chicken Cutlets With Peppered Cream Gravy

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Chicken · low-carb, high-protein

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Ingredients

• 1 1/4 lb, pounded thin boneless skinless chicken thighs
• 1 cup almond flour
• 1/2 cup grated parmesan
• 2, beaten eggs
• 1 1/2 cups, for frying avocado oil
• 3/4 cup heavy cream
• 1/4 cup chicken broth
• 2 1/2 tbsp unsalted butter
• 3/4 lb, trimmed green beans
• 1/2 tbsp garlic powder
• 1 tsp onion powder
• 1/2 tbsp coarse black pepper
• 1/2 tbsp kosher salt
• 1/4 tsp cayenne pepper

Method (tap to check — screen stays awake)

1. Pound the thighs between two sheets of plastic to an even half inch so they cook at the same rate. Season them with half the salt and pepper.
2. Stir the almond flour, parmesan, garlic powder, onion powder, cayenne and remaining salt together. Dip each cutlet in the beaten egg, letting the excess run off, then press it firmly into the almond mixture on both sides until nothing is bare.
3. Heat the oil to 350F in a wide skillet, about a half inch deep. Fry the cutlets in batches for 4 minutes a side, until the crust is a deep even brown and floats free of the pan bottom. Drain on a rack, not paper, so they stay crisp.
4. Pour off all but 2 tablespoons of the oil, add the broth and scrape the pan, then whisk in the cream and a heavy hand of black pepper. Simmer 5 minutes until the gravy thickly coats a spoon, then swirl in 2 tablespoons of the butter.
5. Cook the green beans in the remaining 3 tablespoons of butter over high heat for 6 minutes, until blistered and crisp-tender. Serve the cutlets with gravy ladled over and the beans on the side.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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