Keto Chicken Cutlet
Satisfy your craving for a crispy, savory indulgence with this Keto Chicken Cutlet recipe—a low-carb twist on a classic comfort food! Made with tender, thin-sliced chicken breasts coated in a flavorful almond flour and Parmesan cheese crust, these cutlets are seasoned to perfection with garlic powder, onion powder, and paprika. The simple egg and cream wash ensures the gluten-free breading adheres beautifully, creating a golden, crunchy exterior that delivers on both taste and texture. Quickly pan-fried in olive oil for a crisp finish, these cutlets are not only keto-friendly but also ready in just 30 minutes, making them perfect for busy weeknights. Serve alongside a vibrant green salad or steamed veggies for a delicious and wholesome meal that fits effortlessly into your low-carb lifestyle. With keywords like “keto,” “gluten-free,” “low-carb chicken recipe,” and “quick dinner,” this dish is a must-try for hassle-free, healthy eating!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts (about 4 small breasts)
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Heavy cream
- 0.25 cup Olive oil
Instructions
Begin by preparing your chicken breasts: if they are thick, slice them in half horizontally to make thinner cutlets. Use a meat mallet to gently pound the cutlets to an even thickness of about 1/2 inch for uniform cooking.
In a shallow bowl, combine almond flour, Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Stir until the mixture is well combined.
In another bowl, whisk together the eggs and heavy cream until fully mixed.
Dip each chicken cutlet into the egg mixture, ensuring it's entirely coated, then transfer it to the almond flour mixture. Press gently to help the breading adhere to all sides of the chicken.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken cutlets to the skillet.
Cook the cutlets for about 5-7 minutes on each side, or until the coating is golden brown and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
Remove the cooked cutlets from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
Serve the Keto Chicken Cutlets immediately with your choice of keto-friendly sides, such as a fresh green salad or steamed vegetables.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.3 g | 193% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 2318 mg | 101% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 4.0 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 768 mg | 59% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1265 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.
