Low Carb Chicken Cutlet Sandwich
Elevate your lunch game with this irresistibly delicious Low Carb Chicken Cutlet Sandwich—a perfect blend of crispy, golden chicken, creamy avocado spread, and fresh veggies, all wrapped in crisp lettuce instead of bread. This gluten-free and keto-friendly recipe features tender chicken cutlets coated in a flavorful almond flour and parmesan crust, seasoned with garlic and paprika for a bold, savory kick. The avocado mash, infused with zesty lemon juice and rich mayonnaise, brings a creamy, refreshing balance to the sandwich, while juicy tomatoes and crisp lettuce deliver both crunch and color. Ready in just 35 minutes, this quick and healthy meal is ideal for anyone seeking a low-carb, high-protein option that doesn’t compromise on flavor. Perfect for lunch, dinner, or meal-prep, this recipe will become your go-to for satisfying your sandwich cravings without the carbs.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 0.5 cup almond flour
- 0.25 cup parmesan cheese, grated
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 ripe avocado
- 1 tablespoon lemon juice
- 2 tablespoons mayonnaise
- 4 large lettuce leaves
- 1 small tomato
- 2 tablespoons olive oil
Instructions
Pound the chicken breasts until they are about 1/2 inch thick. This helps the chicken to cook evenly.
In a shallow dish, mix together almond flour, parmesan cheese, garlic powder, paprika, salt, and black pepper.
In another shallow dish, beat the egg lightly.
Dip each chicken breast into the beaten egg, making sure both sides are well-coated.
Next, dredge the chicken in the almond flour mixture, pressing down to ensure a good coating on all sides.
Heat olive oil in a large skillet over medium heat.
Add the chicken cutlets to the skillet and cook for about 5-7 minutes per side, or until they are golden brown and cooked through.
While the chicken is cooking, prepare the avocado spread by mashing the avocado in a small bowl. Add lemon juice and mayonnaise, and mix until smooth. Season with a pinch of salt and pepper to taste.
Slice the tomato into thin slices.
To assemble each sandwich, take one or two large lettuce leaves, spread a spoonful of avocado mixture over them, place a chicken cutlet on top, add tomato slices, and cover with another lettuce leaf.
Serve immediately for best flavor and texture.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 11.3 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 440 mg | 34% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1819 mg | 39% | |
*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.
