Think foods like fried chicken or chicken scallopini are a thing of the past now that you’re following a Paleo lifestyle? Think again! You just need to reimagine the dish with ingredients that don’t wreak havoc on your insides or cause inflammation throughout your body. It’s totally doable. And with this recipe you get to pound your chicken with a mallet, so that’s good, right? If you have kids, they usually think that part is pretty cool.

This recipe makes cooking the chicken fast because it’s pounded thin first. It’s crispy on the outside – breading, not a dipped batter – and so tender there’s no need for a knife. It’s finished with a lemon-garlic pan sauce just to give it a bit of brightness, but you can easily skip that part. It’s really good just the way it is. It feels like comfort food to me and I like to make it when I’m needing an extra hug. I generally pair it with one or more vegetables, like asparagus or Brussels sprouts and carrots or a big salad, rather than a carby side like sweet potatoes. If you want to skip making the sauce, you could pair it with this cauliflower recipe and the flavors would come together beautifully!

Chicken Cutlets with Garlic-Lemon Sauce

1 lb. boneless, skinless chicken breasts

1/2 tsp. salt

pepper

1/3 c. arrowroot powder

1 tsp. garlic powder

1 tsp. onion powder

2 eggs

1/3 c. coconut flour

1 tsp. paprika

1/2 tsp. dried thyme

1/2 tsp. salt

2-3 Tbsp. ghee

Sauce

1/4 c. broth or stock

1/2 lemon, juiced

2 garlic cloves, minced

parsley to garnish

Directions

1) Pound the chicken breasts to about 1/4-1/2 in. thick using a meat mallet, frying pan, or rolling pin. Sprinkle with 1/2 tsp. salt and fresh cracked pepper. Set aside.

2) Get out 3 shallow bowls and line them up next to the stove. In the one furthest from the stove, mix the arrowroot powder with the garlic and onion powder. In the middle bowl, lightly whisk the eggs together. In the bowl closest to the stove, mix the coconut flower with the paprika, thyme, and salt.

3) In a bowl or measuring cup, mix the broth with the lemon juice and garlic cloves. Set aside until the chicken is cooked.

4) Melt 2 Tbsp. ghee over medium-high heat in a large pan, preferably cast iron. Lightly dredge the chicken in the arrowroot mixture, shaking off any excess. Dip it in the egg, then dredge it in the coconut flour mixture, again shaking off any excess, and lay it carefully in the hot pan. Do the same with the other chicken pieces.

5) Cook chicken for about 5 minutes each side until golden brown, crispy, and cooked through. If the pan is dry when you flip the chicken, add the additional ghee. Once cooked, remove to a plate.

6) Quickly add the sauce ingredients to the pan and stir to scrape up any brown bits on the bottom. When the sauce has reduced a little, this takes about 30 seconds, pour it over the chicken, sprinkle on the parsley, and serve.

Serves 3