Crispy Cayenne-Coated Chicken Cutlets

1. Pound the Chicken

Place the chicken breasts between two pieces of plastic wrap or parchment paper. Using a heavy mallet or the thick rim of a heavy plate, pound the chicken until it is about ½ inch thick. This step ensures that the chicken cooks evenly and remains tender.

2. Prepare the Coating Station

Set up your prep station. On one plate, mix together the coconut flour, ground cayenne pepper, a pinch of pink salt, and a few grinds of black pepper. In a shallow bowl, lightly beat the egg. On a second plate, spread out the crushed pork rinds.

3. Coat the Chicken

Take one chicken breast and coat it thoroughly in the coconut-flour mixture. This initial layer gives the chicken flavor and helps the egg adhere better. Dip the floured chicken breast into the beaten egg, making sure it is fully coated. Then, dredge the chicken in the crushed pork rinds, pressing lightly so the crumbs adhere evenly.

4. Cook the Chicken

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the coated chicken breasts in the skillet. Cook each side for about 3 to 5 minutes, or until the chicken is golden brown, crispy, and cooked through.

5. Serve

Serve the crispy cayenne-coated chicken cutlets hot, and enjoy their flavorful crunch!