Low Carb Chicken Katsu
Savor the bold flavors of this Low Carb Chicken Katsu—a healthier twist on a beloved Japanese comfort food. This keto-friendly recipe swaps traditional breadcrumbs for a crispy coating made of almond flour, coconut flour, and parmesan cheese, perfectly seasoned with garlic powder and black pepper. Juicy chicken breasts are lightly pounded to tender perfection, dipped in a rich blend of eggs and almond milk, and pan-fried in heart-healthy avocado oil until golden brown. Ready in just 35 minutes, this guilt-free version of chicken katsu is ideal for those following a low-carb lifestyle. Pair it with fresh greens or steamed low-carb veggies for a satisfying meal that’s packed with flavor while keeping your carb count in check. Perfect for busy weeknights or a quick indulgence without the guilt, this recipe is a must-try for keto and low-carb enthusiasts alike.
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Recipe Information
Ingredients
- 2 chicken breast halves
- 0.5 cup almond flour
- 0.25 cup parmesan cheese, finely grated
- 0.25 cup coconut flour
- 1 teaspoon baking powder
- 2 large eggs
- 2 tablespoons unsweetened almond milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 tablespoons avocado oil
Instructions
Begin by placing the chicken breasts between two sheets of plastic wrap or parchment paper.
Gently pound the chicken to about 1/2-inch thickness using a meat mallet or rolling pin.
In a shallow bowl, mix together almond flour, parmesan cheese, coconut flour, baking powder, salt, pepper, and garlic powder.
In another shallow bowl, beat the eggs and then whisk in the unsweetened almond milk.
Dip each chicken breast first into the egg mixture, ensuring both sides are thoroughly coated, then immediately coat with the almond flour mixture, pressing gently to adhere the coating to the chicken.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Once the oil is hot, carefully place the chicken breasts in the skillet.
Cook each side for about 4-5 minutes, or until golden brown and the internal temperature reaches 165°F (75°C).
Remove from the skillet and drain on a paper towel-lined plate to remove any excess oil.
Allow the chicken to rest for a few minutes before slicing and serving.
Serve the low carb chicken katsu with a side of your favorite low carb vegetables or salad.
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 4054 mg | 176% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 4.3 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 903 mg | 69% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 940 mg | 20% | |
*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.
