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Almond Meal Crusted Chicken Cutlets
with green gazpacho

Active: 40 min Total: 40 min
Almond meal gives these chicken cutlets a slight crunch and toasty flavor. Served with chilled green gazpacho soup, this is a light and fresh summer meal.
Smarts: Flavors mellow as they chill, so be sure to taste and season your gazpacho with salt and pepper right before serving.


Green Gazpacho:
  • Garlic - 2 cloves , peeled
  • Jalapenos - 1 , chopped, seeds removed
  • Cucumbers - 12 oz , diced
  • Tomatillos - 12 oz , quartered
  • Stock, any type - 2 cup
  • Cumin - 1/2 tsp
  • Vinegar, white wine - 2 Tbsp
  • Oil, olive - 2 Tbsp
  • Lemon juice - 1 Tbsp
  • Green onions - 3 stalks , chopped, green and white parts combined
Almond Meal Crusted Chicken Cutlets:
  • Chicken breast, boneless and skinless - 1 1/2 lbs , halved
  • Basil, fresh - 6 leaves , chopped
  • Tomatoes, medium - 3 , chopped
  • Vinegar, balsamic - 2 tsp
  • Oil, olive - 2 tsp
  • Eggs - 2
  • Almond meal - 3/4 cup
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 2 Tbsp


  1. Garlic / Jalapenos / Cucumbers / Tomatillos - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make gazpacho - Combine garlic, jalapenos, cucumbers, tomatillos, stock, cumin, white wine vinegar, olive oil (portion for gazpacho), and lemon juice in a food processor or blender. Blend until smooth. Add some water if the gazpacho is too thick. Refrigerate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
  3. Green onions - Chop green onions and combine green and white parts. (Can be done up to 3 days ahead)
  4. Chicken - Slice chicken into 3/4” / 1.9 cm thick cutlets. Place each cutlet between two pieces of plastic wrap or parchment paper and pound with a tenderizer until roughly half as thick, like this video. Season on both sides with some salt and pepper. (Can be done 1 day ahead)
  5. Basil / Tomatoes - Prep as directed and combine. (Can be done 1 day ahead)
  6. Make chicken topping - Combine basil, tomatoes, balsamic vinegar, and olive oil (portion for chicken). Season with some salt (it will really bring out the flavor of the tomatoes).
  7. Prep breading stations - In one container, whisk eggs with some salt and pepper. In a second container or plate, combine almond meal, salt, and pepper.

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  1. Dip each chicken cutlet into eggs and then in almond meal. Repeat until all cutlets are breaded.
  2. Heat a skillet or non-stick pan over medium heat. Add cooking oil and then cutlets to heated oil (do this in batches and / or add some additional oil as needed). Cook for 2-1/2 to 3 minutes on each side, transferring to a plate when cooked through.
  3. While chicken cooks, season gazpacho with some salt and pepper.
  4. Top chicken with tomato / basil topping.
  5. Divide gazpacho between serving bowls. Top with green onions. Serve chicken with gazpacho on the side. Enjoy!



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