Crispy Chicken Cutlets with Creamy Country Gravy

 

 

 

 

 

 

 

Ingredients

4 thin chicken cutlets

1 cup almond flour (or regular flour if not low-carb)

1 tsp each garlic powder, onion powder, smoked paprika

Salt & pepper

2 eggs + 2 tbsp heavy cream

Avocado or vegetable oil for frying

Gravy:

2 tbsp butter

2 tbsp almond flour (or regular flour)

1½–2 cups milk or unsweetened almond milk

Salt & pepper

Directions

Mix the almond flour (or flour) with garlic powder, onion powder, smoked paprika, salt, and pepper in one shallow bowl.

In another bowl, whisk the eggs with heavy cream.

Dip each chicken cutlet in the flour mixture, then into the egg, then back into the flour for that extra crispy layer.

Heat oil in a skillet and fry cutlets for about 3–4 minutes per side, until golden and cooked through. Place on a paper towel–lined plate.

For the gravy: melt butter in the same pan, whisk in the flour, and cook 1–2 minutes. Slowly pour in the milk, whisking until thick and smooth. Season with salt and pepper.

Plate the crispy chicken and ladle that warm country gravy right over the top.