Low Carb Breaded Chicken Cutlets
Crispy on the outside, tender on the inside, these Low Carb Breaded Chicken Cutlets are a game-changer for anyone watching their carbs but unwilling to sacrifice flavor or texture. This easy, 30-minute recipe uses almond flour and Parmesan cheese to create a golden, crunchy coating that's packed with nutty richness and perfectly seasoned with garlic powder, paprika, and a hint of black pepper. The chicken breasts are pounded for even cooking, then dipped in egg for a flawless breading that holds up in the skillet. Cooked to juicy perfection in olive or avocado oil, these cutlets make a versatile main dish that pairs beautifully with vegetables, salad, or a keto-friendly dipping sauce. Whether you're following a low-carb or keto lifestyle or simply looking for a healthier twist on classic breaded chicken, this recipe delivers big flavor with every bite!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 2 large Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil or avocado oil
Instructions
Begin by pounding the chicken breasts to an even thickness, about half an inch, using a meat mallet for even cooking.
In a shallow bowl, combine almond flour, grated Parmesan cheese, salt, black pepper, garlic powder, and paprika. Mix until ingredients are well-blended.
In a separate shallow bowl, whisk the eggs until the yolks and whites are fully combined.
Dip each chicken breast into the egg mixture, ensuring it is well-coated, allowing any excess to drip off.
Transfer the chicken to the almond flour mixture and press the mixture onto both sides, ensuring a thorough coating.
In a large skillet, heat olive oil over medium heat.
Once the oil is hot, gently place the breaded chicken cutlets into the skillet. Cook for about 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F and the coating is golden brown and crisp.
Remove the cooked chicken cutlets from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Allow the cutlets to rest for a few minutes before serving. This ensures that the juices redistribute for moist and tender chicken.
Serve immediately with your choice of sides or a low-carb dipping sauce.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 2262 mg | 98% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 3.9 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 748 mg | 58% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1075 mg | 23% | |
*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.
