Such an old favourite to satisfy any fried chicken craving. This Paleo version of Chicken Cutaletti is popular with adults and children.
This recipe can be stored in the freezer in a freezer container for later use. I usually take some out to defrost during the day and cook for the kids for dinner.
They can also be baked in the oven.
- 4 free range chicken thigh fillets cut in half lengthways
- enough ghee for frying
- 1 free range egg
- half a garlic clove chopped
- bunch of parsley chopped (optional)
- pinch or two of sea salt
- 2 cups of almond meal
- 1/4 tsp garam masala powder (optional)
- 1/2 tsp each of paprika, turmeric, dried Italian herbs
- cracked pepper
- Mix egg, garlic, parsley and sea salt in a bowl with a fork.
- In a separate flat dish stir the almond meal, spices and pepper all together evenly.
- Coat each fillet in the egg mixture then coat in almond mixture, pressing the fillet down to compress the almond meal down onto the fillet then shake excess off.
- Lay on a plate or a container for freezing with baking paper underneath it and on top of them.
- If you want to cook chicken straight away, heat the ghee in a frypan until melted and brown chicken on medium low heat in pan each side.
- Remove once cooked
- Enjoy with homemade Mayo
- Lay baking paper between each layer when freezing.
- Alternatively bake the cutaletti in the oven at 180 degrees (356f) for 20-30 minutes