Easy Breaded Chicken Cutlets & Roasted Acorn Squash Rings

This evening I made a quick and easy meal. I had a package of chicken breast cutlets to use. I breaded them with a seasoned almond flour/flax/Parmesan based coating. I decided to serve simple Roasted Acorn Squash Rings alongside the cutlets.

To make the acorn squash, I sliced a green acorn squash into 1-inch thick rings and removed the seeds and pulp. I kept it very simple and brushed the rings with olive oil and seasoned them with a sprinkle of salt and dash of Ceylon cinnamon and roasted them on one of my USA Pans ribbed baking sheets. I roasted them in a 375 degree F oven for 30 minutes and then sprinkled them lightly with a pinch of granular Swerve sweetener after pulling them from the oven. I only used about 1/2 teaspoon or less to enhance their natural sweetness. I will say that while the squash tonight was good, I found the orange acorn squash I cooked the other day to be a bit sweeter.

While the squash baked for 30 minutes, I prepared and cooked the chicken cutlets so everything was done at the same time. I typically dip my cutlets in an egg wash before dredging in breading, but tonight I decided to try something different; I very lightly brushed them with olive oil based mayonnaise...not much, just enough for the seasoned coating to adhere. I've made something similar with baked chicken breasts before but this was the first time I tried it on chicken that gets cooked in a skillet on the stove. It turned out nice and tender and moist. I snapped a quick photo below and included the easy peasy recipe for the cutlets. Enjoy!

Easy Breaded Chicken Cutlets

Ingredients:

1/4 cup blanched almond flour
1/4 cup ground golden flax seed
1/4 cup finely grated Parmesan
1/2 teaspoon Italian seasoning
1/4 teaspoon sea salt
Freshly ground black pepper, to taste
Dash onion powder
Dash garlic powder
1/8 teaspoon paprika
6 1/4-inch thick chicken breast cutlets
2 tablespoons mayonnaise
3 to 4 tablespoons olive oil

Directions:

In a shallow bowl or plate, combine almond flour, ground flax seed, Parmesan, Italian seasoning, salt, pepper, onion powder, garlic powder and paprika.

Heat olive oil in a large nonstick skillet over medium-high heat. Brush both sides of chicken cutlets with a thin layer of mayonnaise and dredge in flour mixture, pressing lightly on both sides and shaking off excess. Cook for approximately 5 minutes per side, or until golden brown (I cooked 3 cutlets at a time in 2 batches). Transfer to cookie sheet and place in a 300 degree F oven to keep warm while cooking the remaining cutlets. Season with salt and pepper, to taste.