Whole30 Sesame Chicken Cutlets

Ingredients

2 large egg whites

1 tablespoon coconut aminos

½ cup arrowroot starch

¾ cup sesame seeds

2 (6 to 8-ounce) boneless, skinless chicken breasts

¼ teaspoon kosher salt

Avocado olive oil, for cooking

Instructions

Put the egg whites and coconut aminos into a shallow bowl and beat with a fork to combine. Put the arrowroot starch on a large plate and the sesame seeds on another large plate.

Lay the chicken on a cutting board. Starting at the thick end of each breast, with the side of your knife parallel to the cutting board, slice through the breast so you cut it in half lengthwise. This will give you 4 thin cutlets.

Space the cutlets 2 inches apart on a cutting board and cover with plastic wrap. Using a meat mallet or rolling pin, pound to an even ¼-inch thickness. Sprinkle with the salt.

Dredge each cutlet in the arrowroot starch, then in the egg white mixture. Let the excess drip off before finally dipping into the sesame seeds to completely coat. Place on a clean plate.

In a medium skillet, heat about ⅛ inch of the avocado oil over medium-high heat. Add 2 of the cutlets and cook 2 to 3 minutes, until the undersides are golden brown. Flip and cook 2 to 3 minutes more, until cooked through. Place on a paper towel-lined plate. Repeat with the remaining cutlets, adding more oil to the pan if necessary.