This is a nice healthier change from traditional fried chicken
Almond Crusted Chicken Cutlets
2 boneless, skinless chicken breasts, cut in half
2 tbsp gluten-free flour
2 tsp gluten free soy sauce (I use LaChoy brand)
1/2 tsp black pepper
3/4 cup finely ground almonds
3/4 cup crushed Chex corn cereal crumbs
1 tbsp olive oil
1/2 cup apple juice
2 limes, juiced
2 tsp cornstarch
1/4 cup honey
Place chicken breasts between two sheets of waxed paper and flatten with mallet to 1/2 inch thickness.
Dip these chicken cutlets in flour and shake off excess, then set aside.
Combine egg, soy sauce, and pepper in a shallow dish and set aside.
Combine ground almonds and corn Chex crumbs in another shallow dish.
Coat chicken alternately once in egg mixture and almond mixture, pressing down so coating sticks.
In a skillet on medium heat, brown chicken on both sides in oil until chicken is no longer pink and juices run clear. Remove chicken from skillet and set aside.
Combine apple juice, lime juice and cornstarch in a bowl, then pour into hot skillet, mix and add honey to skillet.
Cook and stir until bubbly and sauce is thickened.
Serve chicken cutlets with hot sauce poured over, if desired.