Spicy Barbecue Chicken Cutlets
with Limey Mayo Salad
Instructions
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.
2 Prep coating
Add the smoked paprika, chipotle (spicy!) salt and pepper to a plate. Turn the chicken in the spices until fully coated. Finely chop the almond flakes. Add them to a second plate with the almond flour. Crack the eggs onto a third plate. Gently whisk.
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.
4 Prep salad
Peel the carrots and 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.
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.
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, and toss well. 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.
Smoky, spicy and tangy form the perfect trinity in this low-carb meal.
Cooking Time: 30 min
Cals 668 · Prot 56 · Carbs 28 · Fat 37
Dairy-Free
Ingredients
Chicken
Salad
Dressing
Smoky, spicy and tangy form the perfect trinity in this low-carb meal.
Cooking Time: 30 min
Cals 668 · Prot 56 · Carbs 28 · Fat 37
Dairy-Free
Instructions
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.
2 Prep coating
Add the smoked paprika, chipotle (spicy!) salt and pepper to a plate. Turn the chicken in the spices until fully coated. Finely chop the almond flakes. Add them to a second plate with the almond flour. Crack the eggs onto a third plate. Gently whisk.
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.
4 Prep salad
Peel the carrots and 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.
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.
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, and toss well. 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.
Ingredients
Chicken
Salad
Dressing
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