Ingredients

Scale

Crispy Chicken

2 eggs
1/2 teaspoon roasted garlic powder (or just garlic powder)
2 teaspoons dry mustard
1/2 teaspoon black pepper
1 large pinch of sea salt, plus more to taste
1 cup gluten free panko bread crumbs
3 tablespoons toasted sesame seeds
1–1 1/2 lbs. chicken cutlets (4–6 cutlets, see note)
coconut or avocado oil cooking spray

Roasted Carrots

4–5 medium carrots, peeled and chopped into equal pieces
1/4 cup coconut aminos
1 tablespoons sesame oil
2 cups sugar snap peas
2 scallions, sliced

Simple Slaw

1 lb. shredded napa cabbage
4–6 green onions or scallions, thinly sliced
2 tablespoons apple cider vinegar
2 teaspoons sesame oil
1 tablespoon coconut aminos
small pinch salt

Mix all of the simple slaw ingredients together in a mixing bowl.

House Made Sauce

2 teaspoons apple cider vinegar
1 tablespoon coconut aminos
3/4 cup ketchup
1 tablespoon worcestershire sauce
1/8 teaspoon cayenne or chipotle pepper

Mix all of the sauce ingredients together in a small bowl.

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Instructions

How to make the Crispy Chicken

Preheat your oven to 425F. Either line a baking sheet tray with foil or place a wire rack ontop of a baking sheet tray and set aside.
Set up your breading station by beating the 2 eggs together and mixing in the garlic powder, dry mustard and half of the black pepper in a shallow bowl. Using another shallow bowl, mix together the remaining black pepper, sea salt, bread crumbs and sesame seeds.
Pat your chicken cutlets dry and place one in your egg mixture. Using a fork turn the chicken over and coat both sides with the egg mixture. Drip dry your chicken cutlet quickly and carefully place it into your bread mixture. Pat the bread mixture onto both sides of the chicken – making sure to completely cover each piece of chicken. Place the breaded chicken on your prepared baking sheet tray or wire rack – leaving enough room between each piece and not overlapping. Repeat this process until all the chicken is breaded.
Lightly spray the tops of each chicken cutlet with cooking spray. Place in your hot oven for 12 minutes.

How to make the carrots (start 1st before the chicken, if you are making them)

Place the chopped carrots, sesame oil and coconut aminos in a baking pan with sides. Cover with foil and bake in the preheated 425F oven for 20 minutes.
Remove from the oven and add in the sugar snap peas and scallions. Let sit until ready to serve with crispy chicken.

Notes

What are chicken cutlets? 1st, don’t buy them at the store. They are more expensive than chicken breast and you can make them into cutlets at home. Simply slice through the middle of each chicken breast with your knife level with your cutting board. You are making thin chicken breasts.

I like using a wire rack instead of a foil lined baking sheet tray, but both work and cook the chicken. The wire rack lets air underneath the chicken cutlets and cooked them more evenly and it makes for a crispier crust. My wire rack doesn’t fit completely into my sheet pans so I have to be a bit careful so that it doesn’t slip off of it and all my chicken will be on the floor.

Prep Time: 10
Cook Time: 12
Category: chicken
Method: oven
Cuisine: dinner