Keto Breaded Chicken Cutlet
Indulge in the crispy, golden perfection of Keto Breaded Chicken Cutlets—an irresistible low-carb twist on a comfort food favorite. Crafted with juicy chicken breasts and coated in a flavorful blend of almond flour and grated parmesan cheese, this recipe delivers a satisfying crunch while staying keto-friendly. Seasoned with garlic powder, onion powder, and paprika for a savory punch, these cutlets are dipped in an egg and cream mixture to create a luscious coating that crisps up beautifully in olive oil. Ready in just 30 minutes, these cutlets are a quick-and-easy dinner option perfect for anyone seeking a gluten-free, high-protein meal. Serve them hot with fresh herbs, a wedge of lemon, or paired with a crisp side salad for a wholesome, guilt-free treat.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 0.75 cups Almond flour
- 0.5 cups Grated parmesan cheese
- 1 large Egg
- 2 tablespoons Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Begin by preparing the chicken breasts. Place each chicken breast between two sheets of plastic wrap or wax paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness, about 1/2 inch thick.
In a shallow dish, combine almond flour, grated parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to combine.
In another shallow bowl, whisk together the egg and heavy cream until fully combined.
Dip each piece of chicken into the egg mixture, making sure it is well coated, then transfer to the almond flour mixture. Press the almond flour mixture onto the chicken to ensure it's fully coated. Repeat for all chicken pieces.
In a large skillet, heat olive oil over medium heat. Once hot, add the breaded chicken cutlets to the pan. Cook for 6-7 minutes on each side, or until the chicken is cooked through and the coating is golden brown.
Once cooked, transfer the chicken cutlets to a paper towel-lined plate to drain any excess oil.
Serve hot, garnished with fresh herbs or a wedge of lemon if desired. These cutlets can be served solo or paired with a side salad or keto-friendly vegetables.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 576 mg | 192% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 2.9 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 672 mg | 52% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
