Keto Chicken Cutlet Sandwich
Satisfy your sandwich cravings without breaking your keto diet with this irresistible Keto Chicken Cutlet Sandwich recipe. Perfectly seasoned chicken cutlets are coated in a crispy almond flour and parmesan crust, pan-fried to golden perfection, and served between fresh lettuce wraps for a low-carb twist. The addition of creamy avocado, juicy tomato slices, and a dollop of mayo brings a burst of flavor and texture to every bite. Ready in just 35 minutes, this quick and easy meal is ideal for a weeknight dinner or lunch on the go. Packed with protein, healthy fats, and bold flavors, this keto-friendly sandwich will leave you completely satisfied while staying true to your low-carb goals!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 cup almond flour
- 0.5 cup parmesan cheese, grated
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 8 large lettuce leaves (such as romaine or iceberg)
- 1 medium avocado
- 4 tablespoons mayonnaise
- 1 medium tomato
Instructions
Start by preparing the chicken. Place the chicken breasts between two pieces of plastic wrap and pound them to even thickness, about 1/2 inch, using a meat mallet.
In a shallow dish, mix together the almond flour, grated parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
In another shallow dish, beat the eggs using a fork until well combined.
Dip each chicken breast in the beaten egg and then into the almond flour mixture, pressing the flour into the chicken to form an even coating.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken cutlets. Cook for 4-5 minutes on each side until golden brown and cooked through.
Remove the chicken from the skillet and rest on a paper towel-lined plate.
Prepare the sandwich ingredients. Slice the avocado and tomato thinly.
To assemble the sandwiches, take two large lettuce leaves for each sandwich as a wrap. Place a chicken cutlet on one leaf.
Spread 1 tablespoon of mayonnaise on each cutlet. Top with avocado slices and tomato slices.
Close the sandwich with another lettuce leaf, folding as necessary to wrap. Secure with a toothpick if needed.
Serve immediately for best results.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 5413 mg | 235% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 18.4 g | ||
| Protein | 127.4 g | 255% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 922 mg | 71% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2647 mg | 56% | |
*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.
