Ingredients:
4 chicken breasts, boneless (½- ¾ pounds)
½ Tablespoon Italian seasoning blend
1 cup blanched almond flour (more may be needed depending on the size of your chicken breasts)
2 eggs, whisked
6 Tablespoons olive oil
Prepared Marinara Sauce
8 ounces almond cheese, grated (optional)
Directions:
Place chicken breasts between two pieces of saran wrap and pound with a meat mallet or heavy sauté pan until chicken is of an even thickness or cut chicken breasts in half for thinner cutlets; pat dry
In a deep plate, crack and beat the eggs. On another plate, mix the almond flour and seasoning blend.
Dip cutlets in egg, let excess run off then coat with almond flour and Italian seasoning blend.
Warm olive oil in a sauté pan over medium heat; then sauté chicken cutlets until deep golden brown on both sides. Remove chicken and drain on paper towel.
Place ½ of marinara sauce on the bottom of a lightly greased 9 x 13 baking dish.
Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with almond cheese.
Bake at 400° for 10 minutes or cheese is melted and bubbly.
Makes 4 servings
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