Sunday Dinner - Italian Seasoned Chicken Cutlets & Cheesy Cheddar Squash Casserole

This evening my sons were home for dinner. We had torrential rain and storms this afternoon and evening, so grilling was out of the question. I decided to make Italian Seasoned "Breaded" Chicken Cutlets, my Cheesy Cheddar Squash Casserole and a big salad for tonight's dinner. It has been a while since I fixed breaded cutlets and I really enjoyed them. They are so very easy and quick to make because they cook quickly because they are only about 1/4-inch thick.

I breaded 5 large chicken cutlets that I simply dipped into egg wash, then coated with a breading mixture consisting of almond flour, ground golden flax, finely grated Parmesan, and some other seasonings. Even though these were such thin cutlets, because there were 5 of them, there was still a lot of surface area to coat. I sauteed the breaded cutlets in olive oil until they were golden brown on both sides. They were so good and I swear I can't tell the difference between this breading mixture and the regular Italian seasoned breadcrumbs I used to use. I made a huge salad filled with multi colored tomatoes to go with the cutlets as well as my Cheesy Cheddar Squash Casserole. It was the perfect comfort food Sunday night dinner on this nasty rainy night. I snapped a couple photos below as well as included my easy peasy breading recipe that can also be used to bread fish and other types of cutlets. Enjoy!

Breaded Italian Seasoned Chicken Cutlets - Low Carb & Grain Free

Ingredients:

4 or 5 chicken cutlets, about 1-1/4 pounds
3/4 cup almond flour
1/2 cup finely grated Parmesan cheese (powdery style)
1/4 cup ground golden flax
1 to 2 teaspoons Italian Seasoning
1/2 teaspoon salt, or to taste
Ground black pepper, to taste
1/4 teaspoon garlic powder
1/4 to 1/2 teaspoon onion powder
1/4 teaspoon paprika
Few dashes ground cayenne pepper, optional
1 large egg
1 Tablespoon water
Olive oil for cooking

Directions:

Combine all dry ingredients in a large shallow bowl or plate. In a separate bowl, beat egg with water. Dip each cutlet in egg wash and allow excess to drip off. Roll and coat in breading mixture on both sides, pressing gently to help adhere to the cutlet. Repeat until all are coated.

Heat a thin layer of olive oil in a large nonstick skillet over medium-high heat. Place cutlets in skillet and cook until golden brown on both sides, about 4 to 5 minutes per side.