Spicy Barbecue Chicken Cutlets

with Limey Mayo Salad
Smoky, spicy and tangy form the perfect trinity in this low-carb meal.
Cals 804 · Prot 59 · Carbs 27 · Fat 50
Low-Carb
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30 min
photo
Smoky, spicy and tangy form the perfect trinity in this low-carb meal.
Cals 804 · Prot 59 · Carbs 27 · Fat 50
Low-Carb
Try Hello Chef Now
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Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Smoked paprika powder
4 Grams
Chipotle powder
2 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Almond flakes
30 Grams
Almond flour
60 Grams
Eggs
1 Piece
Vegetable oil
4 Tbsp
Barbecue sauce
40 Grams
Salad
Carrot
1 Piece
Cherry tomatoes
150 Grams
Romaine lettuce
200 Grams
Dressing
Mayonnaise
50 Grams
Fresh chives
15 Grams
Garlic powder
2 Grams
Lime
1 Piece
Salt
0.5 Tsp

Tips for fussy eaters

Leave the chipotle and paprika out and coat their cutlets in the egg and the crumb mix only. Serve some of the carrots as crudités on the side.

Pro tip

Once you've added the cutlets to a hot pan, reduce the heat to low. Don't move the cutlets around until you're ready to flip them. If they start to brown too quickly, remove the pan from the heat for a while.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep chicken

Place the chicken breasts between two large pieces of cling film. Place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness.
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2 Prep coating

Add the smoked paprikachipotle (spicy!) salt and pepper to a shallow bowl. Turn the chicken in the spices until fully coated. Finely chop the almond flakes. Add them to a second bowl with the almond flour. Crack the eggs into a third bowl. Gently whisk.
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3 Coat chicken

Turn the barbecue chicken in the eggs. Next, turn the chicken in the almonds until fully coated. Set aside on a plate.
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4 Prep salad

Peel the carrots, then continue peeling until you're left with a pile of carrot ribbons. Halve the cherry tomatoes. Rinse, dry and chop the lettuce. Add the salad vegetables to a bowl and set aside.
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5 Make dressing

Add the mayonnaise to a small bowl. Chop the chives. Add the chives and garlic powder to the mayonnaise. Juice the lime directly into the mayonnaise  Season with a pinch of salt. Set aside.
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6 Fry chicken

See pro tip! Heat a pan over a medium heat with a generous drizzle of vegetable oil. Add the coated chicken and reduce the heat to low. Fry for 2-3 min on either side or until golden and crispy. Toss the salad vegetables in the dressing. Drizzle the chicken with the barbecue sauce and serve with the salad.

Tips for fussy eaters

Leave the chipotle and paprika out and coat their cutlets in the egg and the crumb mix only. Serve some of the carrots as crudités on the side.

Pro tip

Once you've added the cutlets to a hot pan, reduce the heat to low. Don't move the cutlets around until you're ready to flip them. If they start to brown too quickly, remove the pan from the heat for a while.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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