Instructions

1. Make sure you have all your ingredients ready to go. For the Paleo Mozzarella, you want to use the mix while it’s soft or spread it out on a sheet pan so that you can make slices of it, instead of making blocks as the recipe is written.
2. Preheat your oven to 375F. Heat a large skillet (15″) over medium heat. Add in the olive oil and ghee, you want about 1/2 in the depth of oil for the pan fry.
3. Pat your chicken cutlets dry, then season with salt and garlic powder.
4. Mix the coconut flour, Italian Herb and almond flour on a plate. Mix the egg and water or vinegar in a shallow bowl and put the pork panko on a third plate or bowl.
5. Dredge each piece of chicken in the coconut flour mix, them in the egg mix and lastly in the pork panko, set on a cutting board or plate. Repeat with all of the chicken.
6. Carefully add the chicken cutlets to the hot oil in the skillet. Fry for 4 minutes per side, flipping once with tongs. Then transfer to a sheet pan.
7. Smear 2 tablespoons of marinara or nomato sauce on each chicken cutlet. Then layer on 2 slices or 2 tablespoons of Paleo Cheese on top. Put them in the oven and bake for 10-15 minutes or until the cheese is melted.
8. Remove from the oven and garnish with nutritional yeast or fresh basil and serve hot! This dish is perfect over a bed of arugula or with paleo noodles.