# Kotley (Cutlets)

> Many of you know that I'm originally from Poland. Fried, tenderized, breaded chicken "Kotlety" were my favorite comfort food growing up. I adjusted the recipe to make the gluten-free but still delicious!

**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Servings:** 4

**Source:** Nutrient Dense Gluten-Free Recipes | Thyroid Pharmacist

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## Main Ingredients

- 4 thin chicken breasts (tenderize if necessary)
- 2 egg
- 1/2 cup shredded unsweetened coconut
- 1/2 cup almond flour

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## Side Ingredients

- 12 large peeled carrots
- 12 stalks of baby broccoli
- 2 tablespoons coconut oil
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice

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## Shopping List

### Meat & Poultry
- [ ] 4 thin chicken breasts

### Produce
- [ ] 12 large carrots (peeled)
- [ ] 12 stalks baby broccoli
- [ ] Lemon (for 2 tbsp juice)

### Dairy & Eggs
- [ ] 2 eggs

### Pantry
- [ ] 1/2 cup shredded unsweetened coconut
- [ ] 1/2 cup almond flour
- [ ] Coconut oil (need 2 tbsp)
- [ ] Extra virgin olive oil (need 1/4 cup)

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## Instructions

1. **Prepare the chicken.** Tenderize each chicken breast with a meat tenderizing hammer until the breast are 1/3 of an inch thick. Beat the egg and place on dish. Mix coconut and almond flour together and place on another dish, coat each side of chicken breast in egg mixture, then coat each breast in coconut almond mixture.

2. **Fry the chicken.** Fry in coconut oil for 3-5 minutes on each side.

3. **Prepare the vegetables.** Arrange vegetables in covered baking dish, pour coconut oil over. Bake on 350 degrees F for 30 minutes.

4. **Season and serve.** Season with the extra virgin olive oil and lemon juice.