Faux Fried Chicken Cutlet Sandwich

Faux Fried Chicken Cutlet Sandwich


After being out of the kitchen for so long I was super excited to get back to cooking. Fist up, the JF Faux Fried Chicken Cutlet Sandwich, similar to a fried chicken sandwich, but grain-free, gluten-free, and baked! The perfect crispy bite with a fresh, crunchy slaw - personalize with your favorite toppings and sauces. Serves 2 with enough leftovers to top a salad.


1 head of cauliflower, cored and sliced 
2 eggs 
Grain-free hamburger buns, sliced and toasted (I like Unbun)


Green cabbage, sliced thin on the mandoline
Red onion, sliced thin on the mandoline
Carrots, sliced thin on the mandoline
Jalapeño, sliced thin on the mandoline
Rice wine vinegar
Olive oil (optional) 
JF Universal Salt, to taste
A pinch of coconut sugar 


2 cups blanched almond flour
1 tsp smoked paprika 
½ tsp garlic powder
½ tsp onion powder 
½ tsp JF Universal Salt
10 grinds of fresh cracked black pepper 


JF Mayo-Free Ranch 
Pickle spears (I like Grillo’s Hot Pickles)


In a large bowl, toss together your sliced cabbage, red onion, carrots, and jalapeños. Dress in rice wine vinegar and olive oil. Season with my JF Universal Salt and a pinch of coconut sugar. Set aside. 

Slice your head of cauliflower into sandwich-sized “fillets.” They don’t have to come out perfect!  

In a shallow pan, blanch your sliced cauliflower in about 1½ inches of salted water for 2-3 minutes. Once these have slightly softened, carefully pull them out and drain them on paper towels before moving them to a cooling rack to release steam. 

Whisk together the blanched almond flour, smoked paprika, garlic powder, onion powder, JF Universal Salt, and fresh cracked black pepper. 


In a separate bowl, beat both eggs. Once your cauliflower has dried, dredge each piece in the egg wash then coat well with our almond flour breading. They’re fragile, so be gentle with this step. 

Preheat your oven to 425º. Coat your wire baking rack and one side of each breaded cauliflower fillet with an avocado oil spray. Place the cauliflower oiled-side face down on the prepared rack and convection roast for about 15 minutes. Halfway through spray a second coat of avocado oil for an extra crisp bite. Remove once golden brown. 

Begin to build your sandwich using the toasted, grain-free bun as a base. Layer on my JF Mayo-Free Ranch, pickle spears, our slaw, and the cauliflower cutlet to finish. Enjoy!