These Whole 30 Rosemary Pecan Crusted Chicken Cutlets are the perfect weeknight dinner. Easy to make, gluten free + so full of flavor. This is a quick meal that everyone will love! This post is sponsored by Diamond Nuts.
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I really try not to play favorites with any recipe that I come up with.. but this might be my best one yet. These Whole 30 Rosemary Pecan Crusted Chicken Cutlets are everything you could ever want in a dinner. They’re perfectly crunchy, jam packed with flavor, done in under 30 minutes, and they unintentionally are gluten/grain free + Whole 30 friendly. (Yea – you read that right!!).
I go wayyyy back with chicken cutlets. I was basically the pickiest eater of pretty much all time growing up, and chicken cutlets were one of my favorite foods to enjoy. You know – the kind that is coated in breadcrumbs and fried up to golden brown perfection? Yea, that kind.
We used to have chicken cutlets at least once a week when I was little, and my mom still makes them very often for us… they’re one of her signature dishes 🙂 I still will eat them on occasion when my mom or Tyler’s mom makes them for us, but otherwise – they’re not something I usually make – for a few reasons.
For starters, they’re super messy. If you make them the real-deal way, you gotta fry ’em up in oil, it splatters everywhere, and your entire house smells like oil for days. They’re also traditionally made with bread crumbs, which even though they make gluten-free bread crumbs, they still usually bother my stomach. Believe me – I’ll fight through being uncomfortable for the sake of a delicious meal, but 99% of the time – I stay away from gluten.
I was seriously craving chicken cutlets the other day, and wondering what I could use for an alternative on the crust. I had no almond meal or coconut flour in the pantry which is what I use in the crust of my Clean Eating Chicken Tenders, but I did have pecans! With a quick little pulse in my food processor – they became the perfect crust-consistency and I was able to coat my chicken!
I love to use Diamond Nuts Pecans when cooking. They’re great blended up (like in this Strawberry Pecan Butter) or in energy bites, but they have such a buttery taste to them which makes them so perfect in savory dishes. When paired with rosemary, salt + pepper – it totally brought out that rich flavor + made the ultimate crust. You have to try it!
In addition to being totally delicious, the pecan crust is packed with healthy fats, protein and fiber! So you can feel good about eating it 🙂 When you pair the chicken cutlets with green beans + potatoes you’ve got the a super tasty meal that your whole family will love!
Things we used for this recipe:
Whole 30 Rosemary Pecan Crusted Chicken Cutlets
- Preheat oven to 400 degrees
- Line a cookie sheet with parchment paper
- In a food processor, pulse pecans, rosemary, and dried spices until they are a finely ground texture. Be careful not to over pulse (see photo for guidance on texture) Set mixture aside in a bowl.
- In a separate bowl whisk together eggs.
- Take chicken breasts + coat in egg mixture, then immediately coat in pecan crust mixture.
- Place chicken on parchment paper
- Bake at 400 for 30 minutes, flipping at the 15 minute mark
- Serve + enjoy!
Nutrition Facts can be found on My Fitness Pal
Looking for other whole30/paleo dinner recipes? Try these Whole30 Cashew Coconut Chicken Tenders!