Chip Crust Cutlets (Chicken or Tofu) - Bravabod
Recipes

Chip Crust Cutlets (Chicken or Tofu)

Valentina

Coating chicken cutlets in vegetable chips adds crunch, flavor, and fun. It's also simple to make: crush your favorite chips into crumbs, dredge chicken cutlets in egg wash, coat with the seasoned crumbs, then bake. That's it. Use this crunchy chicken sliced over salads, alongside your favorite mash, or even chopped up into a taco. Keep in mind that the exact amount of chips needed will depend on the variety chosen. A thick-cut chip, such as plantain, will require slightly less crumbs whereas a thin-cut chip will require a bit more.

How To MakeDiet Type: Paleo

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Freeze For Not recommended

Best by 3-4 days


Shopping List
  • 2 boneless skinless chicken breasts, sliced into 1/2 inch cutlets
  • 3 cups paleo-friendly chips of choice (Note 1)
  • 1 egg
  • 1 tablespoon flax meal
  • 1/8 teaspoon cayenne pepper (adjust to taste)
  • salt and pepper, to taste
  • lemon juice and olive oil (optional, for serving)

Instructions
  1. Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Step 2: Place the chips in a food processor and pulse until they are the size of panko breadcrumbs. Alternatively, place the chips in a resealable bag and crush until they are they reach the desired size. Stir in the flax, cayenne, salt, and pepper. Pour some of the crushed crumbs onto a wide plate.
  3. Step 3: Break the egg into a bowl and beat with a fork. Set aside.
  4. Step 4: Rinse and pat the chicken dry. Dredge the cutlets on both sides in the egg wash. Let the excess egg drip off the chicken, back into the bowl. Put the chicken onto the crumbs plate and coat on both sides, pressing in any gaps with your hands. It doesn't need to be perfect. Once coated, place the chicken on the baking sheet. Repeat this process with all the remaining cutlets. Add more crumbs as needed.
  5. Step 5: Bake the chicken for 22 to 25 minutes, flipping over halfway through the cooking time. The chicken will be done when the internal temperature reaches 165°F and the juices run clear.
  6. Serve: Enjoy warm with a fresh squeeze of lemon juice and a drizzle of olive oil.

Recipe Notes

Note 1: Sweet potato chips, beet chips, mixed vegetable chips, and plantain chips will all work with great success. Look for varieties that are made without canola oil, sweeteners, or preservatives if possible.

Nutrition

Coating chicken cutlets in low-carb chips adds crunch, flavor, and fun. It's also simple to make: crush your favorite chips into crumbs, dredge chicken cutlets in egg wash, coat with the seasoned crumbs, then bake. That's it. Use this crunchy chicken sliced over salads, alongside your favorite mash, or even chopped up into a taco. Keep in mind that the exact amount of chips needed will depend on the variety chosen. A thick-cut chip will require slightly less crumbs whereas a thin-cut chip will require a bit more.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
  • 2 boneless skinless chicken breasts, sliced into 1/2 inch cutlets
  • 3 cups low-carb chips of choice (Note 1)
  • 1 egg
  • 1 tablespoon flax meal
  • 1/8 teaspoon cayenne pepper (adjust to taste)
  • salt and pepper, to taste
  • lemon juice and olive oil (optional, for serving)

Instructions
  1. Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Step 2: Place the chips in a food processor and pulse until they are the size of panko breadcrumbs. Alternatively, place the chips in a resealable bag and crush until they are they reach the desired size. Stir in the flax, cayenne, salt, and pepper. Pour some of the crushed crumbs onto a wide plate.
  3. Step 3: Break the egg into a bowl and beat with a fork. Set aside.
  4. Step 4: Rinse and pat the chicken dry. Dredge the cutlets on both sides in the egg wash. Let the excess egg drip off the chicken, back into the bowl. Put the chicken onto the crumbs plate and coat on both sides, pressing in any gaps with your hands. It doesn't need to be perfect. Once coated, place the chicken on the baking sheet. Repeat this process with all the remaining cutlets. Add more crumbs as needed.
  5. Step 5: Bake the chicken for 22 to 25 minutes, flipping over halfway through the cooking time. The chicken will be done when the internal temperature reaches 165°F and the juices run clear.
  6. Serve: Enjoy warm with a fresh squeeze of lemon juice and a drizzle of olive oil.

Recipe Notes

Note 1: Some ideas for low-carb chips include cheese-based chips, cauliflower chips, coconut-flour tortilla chips, and chicharrones.

Nutrition

Coating tofu cutlets in vegetable chips adds crunch, flavor, and fun. It's also simple to make: crush your favorite chips into crumbs, dredge tofu cutlets in a simple flour batter, coat with the seasoned crumbs, then bake. That's it. Use this crunchy tofu sliced over salads, alongside your favorite mash, or even chopped up into a taco. Keep in mind that he exact amount of chips needed will depend on the variety chosen. A thick-cut chip, such as plantain, will require slightly less crumbs whereas a thin-cut chip will require a bit more.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
  • 1 (14 ounce) pack extra-firm tofu
  • 2 cups chips of choice (Note 1)
  • 1/4 cup non-dairy milk
  • 1/4 cup all purpose flour (I used gluten-free)
  • 1 tablespoon dijon mustard
  • 1 tablespoon flax meal
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • salt and pepper, to taste
  • lemon juice and olive oil (optional, for serving)

Instructions
  1. Step 1: Slice the tofu into 4 slabs per pack. Use a tofu press to remove the excess water from the tofu. Alternatively, place the tofu on a flat surface lined with paper towels or a clean dish towel. Cover with a layer of paper towels, set something heavy, like a large book or cast iron skillet on top. Press like this for 10 minutes.
  2. Step 2: Preheat the oven to 410°F. Line a baking sheet with parchment paper.
  3. Step 3: Place the chips in a food processor and pulse until they are the size of panko breadcrumbs, or smaller if you prefer. Alternatively, place the chips in a resealable bag and crush until they are they reach the desired size. Stir in the flax, black pepper, and salt (don't go crazy with the salt, since most chips are already salted). Pour the crumbs onto a wide plate.
  4. Step 4: Stir together the milk, flour, mustard, and cayenne in a bowl until smooth. Set aside.
  5. Step 5: Pat the tofu dry. Smear the cutlets on all sides with the flour batter. It will be quite thick, so use your hands to remove excess - it should be thin layer. Put the tofu onto the crumbs plate and coat on all sides with the crumbs, pressing in any gaps with your hands. Remove excess crumbs with your hands, it should be a thin 1/8 inch layer all-around. Remember, it doesn't need to be perfect. Once coated, place the tofu on the baking sheet. Repeat this process with all the remaining cutlets. Add more crumbs if needed.
  6. Step 6: Bake the tofu for 25 to 30 minutes, flipping over halfway through the cooking time. It will be ready when the crust feels firm and the tofu is springy when pushed down on.
  7. Serve: Enjoy warm with a fresh squeeze of lemon juice and a drizzle of olive oil.

Recipe Notes

Note 1: Sweet potato chips, beet chips, mixed vegetable chips, and plantain chips will all work with great success. Look for varieties that are made without canola oil, sweeteners, or preservatives if possible. For thick-cut plantain chips, I only needed to use 1.5 cups of chips, rather than 2 cups.

Nutrition

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Chip Crust Cutlets (Chicken or Tofu)

PT35M 2 boneless skinless chicken breasts, sliced into 1/2 inch cutlets 3 cups paleo-friendly chips of choice (Note 1) 1 egg 1 tablespoon flax meal 1/8 teaspoon cayenne pepper (adjust to taste) salt and pepper, to taste lemon juice and olive oil (optional, for serving) Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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