Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
3
Low
Nutrition per serving
Calories363.2 kcal (18%)
Total Fat16.8 g (24%)
Carbs6 g (2%)
Sugars2.4 g (3%)
Protein44.9 g (90%)
Sodium1480.9 mg (74%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
1. Preheat the oven to 375°F and liner plate with a couple of paper towels.
Step 2
2. Place the coconut flour and creole seasoning in a small bowl and mix well. Beat egg in another small bowl. Heat the oil in a large sauté pan over medium heat for two minutes.
Step 3
3. Dip the chicken cutlets into the beaten egg, then into the seasoned coconut flour. Placed the breaded cutlets in the hot oil and fry for three minutes per side, or until golden brown. Place the chicken on the lined plate for a minute or two.
Step 4
4. Move the cutlets to a baking dish large enough to comfortably fit all of them. Spoon the salsa over the chicken, then sprinkle the cheese over the top. Bake for 20 minutes, or until the chicken reaches 165°F in the center and the cheese is bubbling. Serve garnished with cilantro, red onions, and/or scallions and plenty of sour cream, if desired.
Notes
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Makes leftovers
Spicy
