Keto Breaded Chicken Cutlets
Craving crispy, golden chicken cutlets without the carbs? These Keto Breaded Chicken Cutlets are the ultimate low-carb comfort food, combining juicy chicken breasts with a flavorful, crunchy coating made from almond flour and Parmesan cheese. Enhanced with aromatic spices like garlic powder, onion powder, and paprika, these cutlets deliver a satisfying bite with every forkful. Perfectly pan-fried in olive oil, they’re tender on the inside and wonderfully crisp on the outside. Ready in just 35 minutes, this keto-friendly recipe is easy to prepare and pairs beautifully with sides like sautéed vegetables or a refreshing green salad. Whether you’re looking for a quick weeknight dinner or a protein-packed dish to impress, this keto twist on classic breaded chicken is sure to become a favorite!
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Recipe Information
Ingredients
- 2 large Chicken breasts
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Olive oil
- 2 tablespoons Fresh parsley
Instructions
Start by placing the chicken breasts on a cutting board. Carefully slice each breast in half lengthwise to create two thinner cutlets from each breast.
Place each chicken cutlet between two sheets of plastic wrap. Use a meat tenderizer or rolling pin to pound them to an even thickness of about 1/2 inch.
In a shallow dish, combine the almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to ensure the spices are evenly distributed.
In another shallow bowl, crack and beat the eggs until smooth.
Dip each chicken cutlet into the egg mixture, then press into the almond flour mixture, ensuring an even coating on all sides. Shake off any excess.
In a large skillet, heat olive oil over medium heat. Once the oil is hot, add the breaded chicken cutlets in a single layer. Cook for about 3-4 minutes on each side, or until they are golden brown and cooked through to an internal temperature of 165°F (74°C).
As you cook the cutlets, avoid overcrowding the pan. If necessary, cook in batches and add more oil if the pan becomes dry.
Once cooked, remove the cutlets from the pan and place them on a plate lined with paper towels to absorb excess oil.
Garnish with freshly chopped parsley before serving. Enjoy as a main dish with your favorite low-carb sides, such as sautéed vegetables or a fresh green salad.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 3484 mg | 152% | |
| Total Carbohydrate | 27.2 g | 10% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 4.1 g | ||
| Protein | 173.1 g | 346% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 771 mg | 59% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 291 mg | 6% | |
*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.
