Low Carb Breaded Meat Cutlet
Satisfy your craving for a crispy, golden breaded cutlet without breaking your low carb lifestyle with this irresistible **Low Carb Breaded Meat Cutlet** recipe! Perfect for chicken breasts or pork chops, the cutlets are coated in a flavorful blend of almond flour, Parmesan cheese, smoked paprika, and garlic powder for a gluten-free, keto-friendly twist on the classic breading. A quick egg and cream dip ensures the breading sticks beautifully, while a combination of olive oil and butter delivers an irresistibly crisp crust in just minutes. Ready in under 30 minutes, this high-protein meal pairs wonderfully with your favorite low carb sides or a fresh green salad for a healthy yet indulgent dinner. Packed with flavor, texture, and nutrition, this recipe is a must-try for keto dieters and anyone seeking a guilt-free take on comfort food!
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Recipe Information
Ingredients
- 4 pieces boneless chicken breasts or pork chops
- 1 cup almond flour
- 0.5 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 tablespoons heavy cream
- 3 tablespoons olive oil
- 1 tablespoon butter
Instructions
Place the chicken breasts or pork chops between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness of about 1/2 inch.
In a shallow bowl, combine the almond flour, grated parmesan cheese, garlic powder, smoked paprika, salt, and black pepper. Mix well to create the low carb breading mixture.
In another bowl, whisk together the eggs and heavy cream until smooth.
Dip each piece of meat into the egg mixture, making sure it is completely coated, then press it into the almond flour mixture, ensuring a thorough coating on all sides. Shake off any excess breading.
Heat the olive oil and butter in a large skillet over medium heat until the butter has melted and the oil is shimmering.
Add the breaded cutlets to the skillet in a single layer, cooking in batches if necessary to avoid overcrowding.
Fry the cutlets for about 3-4 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C) for chicken and 145°F (63°C) for pork.
Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Serve hot, accompanied by your choice of low carb sides or salads.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 3566 mg | 155% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 4.2 g | ||
| Protein | 174.2 g | 348% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 764 mg | 59% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1257 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.
