Ingredients
For the Chicken Cutlets:
- 4 thin chicken cutlets (or chicken breasts, pounded thin)
- ½ cup almond flour (or regular flour if not low-carb)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1–2 tbsp heavy cream
- Avocado or vegetable oil for frying
For the Gravy:
- 2 tbsp almond flour (or regular flour)
- 1½–2 cups milk (almond milk or regular milk, depending on preference)
Instructions
1. Prepare the Chicken Cutlets
- Season the chicken cutlets with salt, pepper, and a sprinkle of garlic powder, onion powder, and smoked paprika.
- Dredge the chicken in almond flour (or regular flour), coating it evenly.
- Heat oil in a skillet over medium-high heat. Once the oil is hot, add the chicken cutlets and cook for 3–4 minutes per side, or until golden and crispy. Remove from the skillet and set aside.
2. Make the Creamy Gravy
- In the same skillet, add almond flour (or regular flour) and whisk to combine with the remaining oil and juices left from the chicken.
- Slowly add milk while whisking continuously to avoid lumps. Continue to whisk until the gravy thickens to your desired consistency.
- Season with salt and pepper to taste.
3. Serve
- Place the crispy chicken cutlets on a plate and pour the creamy gravy over the top.
- Serve with your favorite sides like roasted vegetables or mashed potatoes for a hearty meal!
Notes:
- For a low-carb version, stick with almond flour and use unsweetened almond milk for the gravy.
- You can add a sprinkle of fresh parsley or chives on top for extra flavor and color.
