Keto Chicken Escalope
Crispy, golden, and bursting with flavor, this Keto Chicken Escalope is the perfect low-carb spin on a classic favorite. Thinly pounded chicken breasts are coated in a seasoned blend of almond flour and Parmesan cheese, delivering a crunchy, gluten-free crust that's irresistibly good. Enhanced with hints of garlic, onion powder, and paprika, each bite is packed with savory depth. Lightly fried to perfection in olive oil, these chicken cutlets are finished with a squeeze of fresh lemon juice and a sprinkle of parsley for a bright, fresh twist. Ready in just 30 minutes, this keto-friendly recipe is perfect for a quick dinner and pairs wonderfully with a crisp green salad or steamed vegetables. Enjoy this guilt-free indulgence that’s high in protein, packed with flavor, and perfect for any low-carb lifestyle!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 cup almond flour
- 0.5 cup grated Parmesan cheese
- 1 piece 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
- 3 tablespoons olive oil
- 1 piece lemon
- 2 tablespoons fresh parsley
Instructions
Start by preparing the chicken breasts. Using a sharp knife, slice each chicken breast horizontally to create thin cutlets. If they are too thick, place each between two pieces of plastic wrap or parchment paper and gently pound with a mallet or rolling pin to about 1/4 inch thick.
In a shallow dish, combine the almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to combine.
In another shallow dish, beat the egg together with the heavy cream until well combined.
Dip each chicken cutlet into the egg mixture, allowing any excess to drip off, then dredge in the almond flour mixture, pressing lightly to adhere. Repeat with all the chicken pieces.
Heat the olive oil in a large skillet over medium-high heat. Carefully place the chicken cutlets in the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. You may need to do this in batches depending on the size of your skillet.
Once cooked, transfer the chicken escalopes to a plate lined with paper towels to drain off any excess oil.
Slice the lemon in half and squeeze the juice over the chicken escalopes. Garnish with chopped fresh parsley before serving.
Serve immediately with your choice of keto-friendly sides, such as a mixed green salad or steamed vegetables.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 5.5 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 750 mg | 58% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 976 mg | 21% | |
*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.
