Low Carb Chicken Escalope
Experience a guilt-free indulgence with this Low Carb Chicken Escalope, a lighter twist on the classic comfort food! Made with tender chicken breasts coated in a flavorful blend of almond flour, Parmesan cheese, and aromatic spices like garlic powder and paprika, this recipe offers a crispy, golden crust without the carbs. Perfectly pan-fried in heart-healthy olive oil, each bite delivers a satisfying crunch paired with juicy, seasoned chicken. A squeeze of fresh lemon and a sprinkle of fragrant parsley add a refreshing finish, making it an ideal dish for a quick weeknight dinner or an elegant meal. Ready in just 30 minutes, this keto-friendly and gluten-free delight pairs beautifully with a vibrant green salad or steamed vegetables for a wholesome, protein-packed feast.
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Recipe Information
Ingredients
- 4 whole chicken breasts
- 1 cup almond flour
- 0.5 cup grated Parmesan cheese
- 2 large egg
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons fresh parsley
- 1 whole lemon
Instructions
Begin by preparing the chicken breasts. If they are particularly thick, slice them in half horizontally to create thinner pieces.
Place each piece of chicken between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick.
In a shallow bowl, combine almond flour, grated Parmesan cheese, salt, black pepper, garlic powder, and paprika. Mix well to ensure even seasoning.
In another bowl, beat the eggs until they are well blended.
Dip each chicken piece into the beaten egg, allowing any excess to drip off, and then coat thoroughly with the almond flour and Parmesan mixture.
Heat two tablespoons of olive oil in a large skillet over medium heat.
Add two chicken pieces to the pan and cook for about 4-5 minutes on each side or until the crust is golden brown and the chicken is cooked through.
Remove the cooked chicken from the skillet and place on a plate lined with paper towels to absorb any excess oil.
Repeat the cooking process with the remaining olive oil and chicken.
Chop the fresh parsley finely and sprinkle over the cooked chicken escalopes.
Squeeze fresh lemon over the escalopes before serving for an added burst of flavor.
Serve hot and enjoy your low carb chicken escalope with a side of your choice, such as a green salad or steamed vegetables.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 1051 mg | 350% | |
| Sodium | 3777 mg | 164% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 5.5 g | ||
| Protein | 265.2 g | 530% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 803 mg | 62% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 377 mg | 8% | |
*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.
