1lb boneless, skinless chicken breasts
1 cup almond meal
1 tsp garlic powder
1 tsp dried italian herbs
1 tsp sea salt
1 tsp fresh ground pepper
2 eggs, lightly beaten
olive oil for frying
Preheat oven to 350.
Pound chicken breasts into cutlets and then cut into two even pieces. Mix together almond meal, garlic, herbs, salt and pepper on a dish. Dredge each piece of chicken in egg and then coat with almond spice mixture. Heat olive oil in a nonstick pan to coat bottom. Brown each cutlet on both sides, in batches, and more oil as needed.
Place browned cutlets on a cookie sheet lined with foil.
Bake for 10 minutes, until cooked through.