Instructions

1. Preheat the oven to 425 degrees.
2. In the first shallow dish/ bowl, add the almond flour, all purpose flour, garlic powder, salt + pepper
3. In another dish, add the egg and almond milk; whisk till the egg and milk are frothy.
4. In the third shallow dish, add the dried parsley, dried thyme, almonds, and panko bread crumbs.
5. Dredge: First dredge the chicken cutlets in the flour mixture, followed by the egg mixture, finishing in the panic mixture. Set aside on a large plate or baking sheet. Repeat with each chicken cutlet.
6. Warm up the coconut oil in a heavy-bottom skillet till ready to fry.
7. Pan fry the chicken cutlets, 2-3 at a time, for 1-2 minutes each side. You really just want to get the nice golden color on each side.
8. Move the pan fried cutlets to a parchment lined baking sheet.
9. Bake for an additional 5-7 minutes; depending on the thickness of your chicken pieces.   
10. Prepare the pesto: Place the basil, pine nuts, lemon juice, and garlic cloves in a food processor. Drizzle the olive oil in as you pulse the other ingredients. Add the parmesan cheese and pulse. Finally, taste and season with salt + pepper.