Breaded Chicken Scallopini

Written By DRU ERIN

A protein-packed, family-friendly classic with a nutrient-dense twist. This almond-flour breading delivers a crispy, golden crust without the need for frying or heavy ingredients, making it perfect for quick weeknight meals or toddler-friendly lunches.

Ingredients (for 6 Chicken Breasts)

Breading Mix:

  • 1½ cups almond flour

  • ¾ cup all-purpose flour (can just use more almond flour but it will not crisp like mixing the flours would)

  • 3 tbsp nutritional yeast

  • 1 tbsp Italian seasoning

  • 1½ tsp garlic powder

  • 1½ tsp onion powder

  • ¾ tsp smoked paprika

  • 1½ tsp salt

  • ¼ tsp black pepper

Egg-Free Binder:

  • ½ cup unsweetened almond milk

  • 2 tbsp olive oil (whisk into almond milk)

Chicken:

  • 6 boneless skinless chicken breasts

    • Slice into 12 thin cutlets

    • Pat dry + season with salt + pepper

Instructions

1. Prep

  • Butterfly or halve chicken into thin cutlets

  • Pat dry and lightly salt + pepper

  • Set up 2 bowls: one for almond milk mixture, one for breading

2. Bread the Chicken

  • Dip each piece in almond milk mixture

  • Dredge through the breading pressing firmly to coat

  • Let rest 5–10 minutes to help breading stick

3. Cook It

Sea Level Instructions:

  • Heat 2–3 tbsp olive oil in a skillet over medium

  • Sear cutlets 2–3 minutes per side until golden

  • Transfer to parchment-lined baking sheet

  • Bake at 375°F for 12–14 minutes, or until cooked through

  • Rest 5 minutes before slicing

High Altitude (8500 ft):

  • Increase baking temp to 385°F

  • Bake 14–16 minutes (check for doneness with a meat thermometer at 165°F)

  • Rest 5–7 minutes before slicing

Optional Lemon-Garlic Pan Sauce

Ingredients:

  • 2 tsp olive oil

  • 6 cloves garlic, minced

  • Juice of 2 lemons

  • 1½ cups chicken broth

  • Optional swirl: 2 tbsp olive oil or 1–2 tbsp coconut cream

Instructions:

  • In same pan, sauté garlic in olive oil (30 sec)

  • Add lemon juice + broth, simmer 3–5 minutes

  • Swirl in oil or coconut cream for a silky finish

  • Spoon over chicken to serve

Notes

Ingredient Benefits:

  • Almond flour: Vitamin E, healthy fats, low glycemic

  • Nutritional yeast: B vitamins, savory flavor without cheese

  • Chicken breast: Lean protein for muscle, skin, and energy

  • Olive oil: Heart-healthy fat and anti-inflammatory properties

  • Lemon: Liver support and digestion aid

  • Garlic: Antimicrobial and immune-boosting

Serving Suggestions:

  • Serve with roasted sweet potatoes, steamed broccoli, or cauliflower mash

  • Drizzle with pan sauce and top with fresh parsley or microgreens

Storage:

  • Refrigerate leftovers up to 3 days

  • Reheat in toaster oven or air fryer to keep crispy

  • Freeze cooked cutlets between parchment layers for 1 month

DRU ERIN https://www.goldenhourmotherhood.com