• Organic chicken breasts, cut into cutlets, or organic chicken cutlets
  • 1 tablespoon Chosen Foods avocado + coconut oil blend
  • 1 cup organic bread crumbs, panko, or gluten-free versions of either of those
  • 1 tablespoon fresh grated ginger or 1/2 teaspoon ground ginger
  • 1/8 teaspoon (or less) ground black pepper
  • 1 clove garlic, minced, or 1/8 ground garlic powder
  • 1 large heaping Dijon mustard
  • Pinch salt
  • 1/8 teaspoon ground paprika
  • 1 egg, scrambled
  • 1 tablespoon raw, local honey
  • 2 tablespoons Cowell’s Thundering herd Mandarin Red Wine Vinegar salad dressing or 1/4 teaspoon Bragg’s Apple Cider vinegar and a pinch of coconut sugar
  • 1/2 teaspoon fresh squeezed mandarin or orange juice
  • Pink ground chili powder
  • Sprayable avocado + coconut oil
  • 1 tablespoon freeze-dried chives


  1. In a small bowl, add honey with 1/4 teaspoon hot water until honey thins
  2. In a medium-sized bowl, add egg, dressing, oil, Dijon, and honey mix
  3. Add chicken to mustard + honey and let sit for a minimum of 10-20 minutes to marinade chicken.
  4. In a separate bowl, add breadcrumbs / panko, and all seasonings + spices
  5. Once chicken has sat in marinade desired time, pick one piece at a time and dip into breadcrumb mix until chicken cutlet is evenly coated
  6. Add each piece to a large parking pan sprayed with leasable avocado + coconut oil (that tolerates up to 490 degrees F like Chosen Foods)
  7. Bake chicken at 450 F for 25 minutes, or until breadcrumbs / panko is crispy
  8. Remove, let cool, and serve immediately

* leftovers of these little guys are amazing! Just be sure to reheat in a toaster oven so they get crispy again 🙂

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