Grapefruit isn't just a breakfast food. The nutty almond flour keeps this crispy chicken gluten free; make your own by pulsing 1/4 cup almonds in a food processor until finely ground. Pro tip: Segment the grapefruit over a bowl to collect the juice for the slaw’s tangy dressing.

Mary-Claire Britton
This Story Originally Appeared On


Credit: Kelsey Hansen

Recipe Summary test

20 mins
20 mins
Serves 4 (serving size: 1 chicken cutlet and 3/4 cup slaw)


Ingredient Checklist


Instructions Checklist
  • Whisk together 2 tablespoons almond flour and cornstarch in a shallow bowl. Whisk together beaten egg white and 2 tablespoons mustard in a second shallow bowl. In a third shallow bowl, combine crushed almonds and remaining 2 tablespoons almond flour.

  • Dredge chicken cutlets in cornstarch mixture; shake off excess. Dip in egg mixture; let excess drip off. Dredge in crushed almond mixture.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium. Add chicken; cook until golden brown and cooked through, 5 to 6 minutes per side.

  • Wipe skillet clean; add remaining 1 tablespoon oil, and increase heat to high. Add cabbage and onion; cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Sprinkle with pepper; transfer to a large bowl. Add grapefruit segments, celery, and parsley; toss to combine. Whisk together grapefruit juice, honey, and remaining 1 tablespoon mustard. Drizzle two-thirds of dressing over slaw mixture; toss. Drizzle remaining dressing over chicken and serve.

Nutrition Facts

448 calories; fat 21g; saturated fat 2g; protein 35g; carbohydrates 30g; fiber 7g; sugars 15g; added sugar 3g; sodium 404mg.