Gluten Free Chicken Cutlets

Gluten-Free Paleo Chicken Cutlets //



1 1/4 pounds chicken breast or turkey thigh meat

23 TB. grassfed butter, ghee or coconut oil

4 tsp. fresh minced rosemary or 2 tsp. dried

1 1/4 tsp. good salt

45 grinds freshly ground black pepper

1/4 cup fresh lemon juice

24 TB. pitted green olives, sliced in half


  1. • Place meat between pieces of waxed paper or plastic wrap and flatten with a meat mallet or small heavy skillet. Cut off ragged edges. Do this in advance if you like.
  2. • Pre-heat a large 12″ pan on medium high. Add the fat and sear the meat quickly until browned on one side.
  3. • Turn and cook one minute more.
  4. • Add the rosemary, lemon juice and olives. Cook just 2 – 3 minutes more.
  5. • Remove to serving platter or plates while you make a quick sauce.
  6. • Continue heating the pan, and scrape up any browned bits left in it. Reduce to a few tablespoons of sauce and serve over the meat.


  1. You may need to brown the meat in two batches. Combine them when you add the other seasonings.
  2. Use breast meat if that’s all you can find but it will be drier so add more fat. Since breast meat is thick, you’ll need to slice it in half horizontally before flattening to get it thin enough.
  3. Try substituting capers for the olives. Increase the rosemary and olives as desired.
  4. Try different types of olives.