2 chicken breasts, sliced in half
2 eggs, lightly whisked
¼ cup tapioca or arrowroot flour
½ cup coconut flour
1 cup almond meal
1 teaspoon ground cumin
½ teaspoon salt
Flatten the chicken breasts with a meat tenderizer until they are thin.
Place the whisked eggs into a small bowl. Place the tapioca flour into another bowl and place the coconut flour, almond flour, cumin and salt into a third bowl.
Coat each chicken piece in the tapioca flour, then dip into the whisked eggs, then coat in the almond meal mixture.
Arrange all the coated chicken pieces on an oven tray and place it in the fridge for 15 minutes.
Cook the chicken in a frying pan in olive oil, ghee or coconut oil on both sides until cooked through.
Serve with a salad.