Home Gluten Free Chicken Cutlets

Chicken Cutlets

by Valeria - Beets 'n Bones blog

rp_IMG_9945-1024x682.jpg This dish is in regular rotation in our household. It’s easy to make, delicious and even the toddlers eat it. Plus it’s grain free. I use the word ‘cutlets’ because the Russian term for it is ‘kotleti’, which describes any chopped or ground meat or fish patties cooked in a pan. We ate ours today with dilled young potatoes from Amish Healthy Foods, and some sauteed red kale. I always add sauerkraut to my main dishes, and today it went really good with this combination.

Chicken Cutlets Recipe – Grain Free, Gluten Free
Recipe Type: Dinner
Author: Valeria – Beets ‘n Bones
Prep time:
Cook time:
Total time:
Serves: 14 cutlets
Ingredients
  • 4 free range chicken breasts
  • 2 eggs, lightly whisked
  • 1/4 cup almond meal
  • 1 tablespoon mustard (I use yellow)
  • 2 tablespoons sour cream
  • 1/4 cup water
  • 1/2 teaspoon salt, or to taste
  • Pepper to taste
  • Ghee, for frying
Instructions
  1. Chop the chicken into little pieces, the smaller the better. I use kitchen scissors, for easy cleanup. I wouldn’t recommend using a food processor, it chops it too fine, you want to have some texture. Meat grinder would work, although I prefer the little chunks.
  2. Add the rest of the ingredients, mix everything using a spoon or your hands. Form patties. I get about 14 patties.
  3. Preheat a 10 inch pan, melt ghee. Cook the cutlets on both sides for about 7-8 minutes each. I manage to fit 6 or 7 in a pan.
  4. Serve hot.

 

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