Keto Breaded Cutlets
Give your classic comfort food a low-carb makeover with these irresistible Keto Breaded Cutlets! Perfectly crisp on the outside and tender on the inside, these chicken cutlets are coated in a flavorful almond flour and Parmesan cheese breading, seasoned with garlic, onion powder, and paprika for a mouthwatering twist. Fried to golden perfection in coconut or olive oil, they offer a keto-friendly alternative while maintaining that satisfying crunch you crave. Ready in just 35 minutes, this dish is not only gluten-free but also rich in protein and healthy fats, making it ideal for weeknight dinners or meal prep. Pair these cutlets with roasted veggies or a fresh salad for a delicious and wholesome meal that will keep your keto lifestyle on track. Keywords: keto breaded cutlets, low-carb chicken cutlets, almond flour breading, gluten-free chicken dish.
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Recipe Information
Ingredients
- 4 pieces Chicken breast cutlets
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Coconut oil or olive oil
Instructions
Start by preparing the chicken cutlets if they aren't already cut. Slice chicken breasts horizontally to create thin cutlets. You should have four pieces total.
In a shallow dish, combine almond flour, grated parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to create the breading mixture.
In another shallow dish, beat the two large eggs together to form an egg wash.
Dip each chicken cutlet into the egg wash, making sure it's fully coated.
Next, press the egg-coated cutlet into the almond flour mixture, making sure both sides are evenly coated. Press gently to adhere the breading to the chicken. Repeat this process with all the cutlets and set aside on a plate.
Heat coconut oil or olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the breaded cutlets to the skillet. Fry for about 4 to 5 minutes on each side, or until the cutlets are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Once cooked, remove the cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the keto breaded cutlets warm, with a side of your favorite low-carb vegetables or salad.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 4.1 g | ||
| Protein | 174.3 g | 349% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 770 mg | 59% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1277 mg | 27% | |
*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.
