Ingredients:
2 chicken breasts, boneless (½- ¾ pounds)
1 cup blanched almond flour
1 egg, whisked
3 Tablespoon olive oil
Prepared Tomato Sauce
1 cup water
1½ teaspoons mixed herbs (Rosemary, Thyme, Oregano, Basil, Marjoram, and Savory)
3 cloves garlic, sliced
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. Cut chicken breasts in half for thinner cutlets; pat dry
Dip cutlets in egg, let excess run off then coat with almond flour.
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.
For tomato sauce combine tomato paste, water, mixed herbs and garlic in a pan; simmer for 15 minutes.
Place ½ of tomato sauce on bottom of a 7×11 inch baking dish
Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with almond cheese if using.
Bake at 400° for 10 minutes.
Makes 2 servings
This recipe was inspired in whole or in part by Elana’s Pantry
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