Recipe: Delicious Keto Breaded Chicken Cutlets

Keto Breaded Chicken Cutlets. Ghee or avocado oil. lemon wedges, for serving. Repeat the same for the remaining chicken cutlets. Lightly season chicken with remaining salt and pepper.

If you want to enjoy breaded chicken, but are on a keto diet, this Keto Baked Breaded Chicken Breast recipe will surely satisfy. It uses almond meal, instead of bread crumbs. Keto breaded chicken breasts As part of a recent modified keto/low-carb diet, I've. You can have Keto Breaded Chicken Cutlets using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Keto Breaded Chicken Cutlets

1. Prepare 1 pounds of thinly sliced chicken breast.
2. You need of Kosher salt.
3. It's 1 1/3 cups of almond flour.
4. You need 2 of large eggs.
5. You need 1/3 cup of grated Parmesan.
6. It's 1 teaspoons of paprika.
7. You need 1/3 teaspoon of garlic powder.
8. Prepare of Ghee or avocado oil, for frying.
9. You need of Lemon wedges, for serving.

You can also make these easy chicken cutlets in a large skillet over the stovetop. Season chicken on both sides with salt and pepper. In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces.

Keto Breaded Chicken Cutlets step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..

This recipe shows you how to turn boneless chicken breast halves into cutlets: "Place chicken breasts on a work surface and cover with waxed paper. Pound each breast with the smooth side of a meat mallet to an even thickness," recipe creator mrs.g says. Allow chicken breast to really sear before turning them over. Turn chicken breasts over and cover your pan with a lid. I'm sure you do just like I did too.