Keto Breaded Chicken Cutlets
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 39 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 265 milligrams
- Sodium
- 410 milligrams
- Carbohydrates
- 12 grams
- Dietary Fiber
- 6 grams
- Protein
- 59 grams
- Sugar
- 2 grams
- Total: 30 min
- Active: 30 min
Ingredients
1 1/2 pounds thinly sliced chicken breast
Kosher salt
2 cups almond flour
3 large eggs
1/2 cup grated Parmesan
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
Ghee or avocado oil, for frying
Lemon wedges, for serving
Directions
- If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch.
- Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the almond flour to lightly coat both sides.
- Beat the eggs in a wide shallow bowl. In another wide, shallow bowl, mix the remaining almond flour with the Parmesan, paprika and garlic powder.
- Dip 1 to 2 slices of chicken in the eggs to coat. Let the excess drip off, then coat thoroughly in the almond flour-Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken.
- Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges.