👨🍳 Directions
- Prepare the Chicken Coating: In a shallow bowl, mix the almond flour (or regular flour) with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Make the Egg Wash: In another bowl, whisk together the eggs and heavy cream until smooth.
- Coat the Chicken: Dip each chicken cutlet into the flour mixture, then into the egg wash, and back into the flour mixture for an extra crispy layer. Make sure the cutlets are evenly coated.
- Fry the Chicken: Heat oil in a skillet over medium-high heat. Fry the chicken cutlets for about 3–4 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Make the Gravy: In the same skillet, melt the butter over medium heat. Whisk in the almond flour (or regular flour) and cook for 1–2 minutes, allowing the mixture to thicken.
- Prepare the Gravy: Slowly pour in the milk, whisking constantly until the gravy becomes smooth and thickened to your desired consistency. Season with salt and pepper to taste.
- Plate and Serve: Plate the crispy chicken cutlets and ladle the creamy country gravy over the top. Serve hot and enjoy!
💡 Tip: For extra flavor, add a pinch of cayenne pepper to the gravy or a dash of fresh thyme to the chicken coating!
