Crispy Panko Chicken

Crispy Panko Chicken

Ingredients:

Thin chicken cutlets or chicken tenders

1 1/2 cups almond flour

1 1/2 cups panko

2 eggs

Olive oil

Lemon

kosher salt and ground pepper

Directions:

1. Preheat oven to 400. Preparing your dredging stations with one plate of almond flour, one plate of panko (season with salt and pepper) and one dish of the 2 eggs beaten together.

2. Heat skillet to a medium high heat with olive oil. Then, dredge chicken first in almond flour, shaking off any access. Then dip in egg mixture. Then fully coat with panko. Then transfer chicken to skillet and let brown on both sides, about 3 minutes on each side.

3. When each piece is done, transfer to foil lined sheet pan. Chicken is not ready to serve but still needs to be baked in oven. Once all pieces are browned, put chicken in oven for 10-15 minutes (depending on thickness). Your chicken should be pretty thin to begin with so the cooking time in the oven should not be too long.

4. When chicken is done, squeeze fresh lemon juice over pieces. Serve with extra lemon wedges and with optional agave mustard dipping sauce on the side. (Sauce Recipe = Agave + Mustard)