A gluten-free recipe for juicy, moist crispy chicken using thinly sliced chicken coated with gluten-free flour, egg whites, and pork rinds. Served with slow roasted tomatoes and garlic.
1: Take thinly sliced chicken and place on a cutting board.
2: Cover with plastic wrap and pound to about ½ inch thick.
3: Coat each chicken cutlet with gluten-free flour, then egg whites, and then pork rind crumbs.
4: Cook the chicken in a large skillet with avocado oil for 3-5 minutes on each side.
5: For the slow roasted tomatoes, add cherry tomatoes to a deep baking dish lined with parchment paper.
6: Drizzle with olive oil, sprinkle with sea salt and pepper, and toss everything to coat.
7: Cut the top part off a garlic bulb and add it to the baking dish, topside down in the avocado oil.
8: Bake in an oven set at 325 degrees for an hour.
