Instructions

1. Heat a large cast iron skillet over medium heat.
2. Lay your chicken breasts flat on a cutting board. Place on hand firmly over the breast and use a sharp knife to cut into the chicken horizontally, making two thin cutlets. Repeat with the second breast.
3. Mix the coconut flour and seasonings on a plate.
4. Whisk the eggs in a medium, shallow bowl.
5. Pour your Manitoba Harvest seeds on to a second plate.
6. Add oil to the skillet so it is ½ inch in depth.
7. Piece by piece, dust the cutlets in the coconut flour mix, dredge in the egg then cover in Manitoba Harvest seeds. Repeat with the remaining chicken.
8. Add to the hot oil, without crowding the skillet. Fry the breaded cutlets for 5 minutes a side.
   Remove and set on a paper lines plate.
9. Serve in butter lettuce leaves with your favorite aioli and avocado! Enjoy!