TGIF...Chicken Cutlets (breaded with Almond/Coconut/Parmesan/Herbs)

It's Friday...and I'm doing my "happy dance"!  This evening I made "breaded" chicken cutlets for dinner and served them with steamed brussel sprouts and marinated tomato salad using tomatoes from our garden.  Hubby also had a baked sweet potato with his meal.  It was a delicious dinner to end the week with.  I snapped a couple pics for you to see below as well as the simple breading recipe I used to coat the chicken with.  Enjoy!

BOOM!

Almond/Coconut/Parmesan/Herb Breading

INGREDIENTS:

4 to 6 chicken cutlets (I used Perdue)

Breading/Coating
1/4 cup almond flour
1/4 cup coconut flour
1/4 cup parmesan cheese, grated
1 teaspoon Italian seasoning
1/4 teaspoon roasted ground cumin
1/4 garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon sea salt
Paprika (to sprinkle on top of cooked chicken cutlets)

Egg-wash
1/2 cup Egg Beaters (or 2 eggs)
1/4 teaspoon cayenne
1/4 teaspoon sea salt
1/2 teaspoon black pepper
Pinch garlic powder
Pinch roasted ground cumin

DIRECTIONS:

Combine all breading ingredients (except paprika) in a shallow bowl.  Beat eggs and all egg-wash ingredients in a medium bowl until well blended.  Dip chicken cutlets into egg-wash until evenly coated and allow excess to drip off.  Roll cutlets into breading mixture until well coated and cook in a medium-hot non-stick skillet lightly coated with olive oil (1-2 tablespoons, depending on the size of your pan).  Cook until lightly browned on both sides.  Sprinkle with paprika and additional salt and pepper, if desired. 

Note:  If you don't have coconut flour, substitute almond flour in its place.