Chickpea Crusted Chicken Cutlets

(You will need: thin sliced chicken breast cutlets, chickpea crumbs, 3 eggs, and coconut oil)

1) Set up your breading station with 2 bowls and a plate: 1 bowl for chickpea crumbs, 1 bowl for eggs (scrambled), and plate for the breaded chicken

2) Bread each of your cutlets- I like to use a cooking scissor to cut the cutlets into smaller pieces so they cook faster and easier (Incase you don’t know what breading means- it is when you place the chicken into the egg, then coat it with breadcrumbs, then place it onto the plate)

3) Put the plate of breaded cutlets into the refrigerator for a minimum of 1 hour (this allows the crumbs to adhere well to the chicken)

4) Heat up a large skillet or sauté pan with coconut oil

5) Prepare a new plate with paper towels

5) When oil is hot, cook each cutlet making sure to cook BOTH sides of the chicken thoroughly

6) Place chicken from pan to prepared plate and put paper towel on top to soak up extra oil

7) Repeat this process with all cutlets and enjoy!