Caprese Style Chicken Cutlets
1/2 cup almond flour
1/4 cup finely grated Parmesan cheese
1/4 cup ground golden flax seeds
1 teaspoon Italian seasoning
1/4 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Dash cayenne pepper, optional
Egg wash (1 egg beaten with 2-3 tablespoons half and half, salt and pepper)
1 pound chicken breast cutlets (about 4-5 cutlets)
Olive oil to cook chicken cutlets
8-10 slices fresh mozzarella cheese
2 medium ripe tomatoes, sliced (about 8 1/4"-slices)
1/2 cup finely grated Parmesan cheese
8 to 10 large fresh basil leaves, sliced into thin ribbons (don't slice until ready to use)
Mix all breading ingredients together in a shallow bowl or plate. In a medium bowl, make egg wash by beating an egg with half and half (or cream), sea salt and pepper, to taste. Dip each cutlet into the egg wash and then coat with breading, pressing firmly on both sides, place cutlets on a plate and repeat until all have been breaded. Lightly dust breaded cutlets with paprika (for color), if desired.
Preheat oven to 350 degrees F. In a medium-high heated non-stick skillet, pour enough olive oil to cover the bottom of the pan. Cook breaded cutlets in skillet until light golden brown, about 3-4 minutes per side.
Place cooked cutlets on a foil lined baking sheet; top each cutlet with 2 slices of fresh mozzarella; bake in a preheated oven for about 5 minutes or until cheese just begins to melt. Remove from oven and turn oven to broil. Top each cutlet with 2 slices of tomato; sprinkle each tomato slice with about 1 tablespoon grated Parmesan and return to oven; broil for 3-4 minutes or until grated cheese begins to melt; remove. If desired, top with additional fresh mozzarella cheese cut into strips and return to oven to melt slightly. Place cutlets on serving plates or platter and sprinkle with sliced fresh basil.
|Extra cutlets leftover to create tomorrow night's dinner!|