One-Pan Chicken Cutlets with Creamy Chili Sauce

This was inspired by a recipe from Half Baked Harvest, but I’ve modified it to make it more keto-friendly. If you’re not too keto, add in some corn with the cauliflower for more summertime flavor.

• 4 boneless chicken breasts

• 1 egg

• 2-3 oz pork rinds

• 3 T avocado oil

• 2 T butter Kosher salt and black pepper

• 1 medium yellow onion, rough chopped

• 3 garlic cloves, pressed

• 1⁄2 cauliflower, florets rough chopped

• 2 T thyme leaves, minced

• 1⁄2 c dry white wine

• 1 can full-fat coconut milk

• 1 t smoked paprika

• 2 t chili powder

• 1⁄4 t cayenne, or more to taste

• 1⁄4 c fresh basil, chopped

Place the pork rinds in a food processor or blender and crush them into crumbs.Transfer crumbs to a pie plate. Beat the egg with a tablespoon of water in a second pie plate.

Salt and pepper the chicken breasts. Dredge each breast in the egg mixture, then coat with crushed pork rinds.

Heat 2 tablespoons avocado oil and 1 tablespoon butter in a large skillet. When oil mixture is shimmering, sauté breasts until browned and crispy, about 5 minutes per side. Add more oil/butter if needed and cook in batches if necessary. Remove to a plate.

Add the remaining tablespoons of oil and butter to the pan. Add the onion, garlic, cauliflower, and thyme. Sauté, stirring frequently, for 5-7 minutes until onion and cauliflower are softened and just beginning to brown.

Add the wine and let it reduce for 2 minutes. Then add in coconut milk, paprika, chili powder, and cayenne. Season with salt and pepper and let simmer 2 minutes. Add the chicken breasts, and any accumulated juices, back to the pan. Simmer another 5 minutes until chicken is heated through.

Top with basil and serve over rice, pasta, or cauliflower rice.