Low Carb Classic Breaded Cutlet
Elevate your dinner game with this irresistible Low Carb Classic Breaded Cutlet recipe—an updated take on the traditional favorite that’s perfect for keto and low-carb lifestyles! Tender chicken breasts are pounded to even thickness, coated in a savory almond flour and Parmesan cheese blend seasoned with paprika, garlic powder, and onion powder, then pan-fried to golden perfection before finishing in the oven. Each bite is crunchy, juicy, and bursting with flavor, while staying completely gluten-free. Ready in just 35 minutes, this dish makes a perfect weeknight meal or impressive dinner party entree. Serve with fresh parsley and tangy lemon wedges for a bright finishing touch, and savor the satisfying balance of flavors and textures!
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Recipe Information
Ingredients
- 4 pieces Chicken breast, boneless and skinless
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 2 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Olive oil
- 4 for serving Lemon wedges
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
In a shallow dish, combine almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix well to combine.
In another bowl, beat the eggs until well mixed.
Dip one chicken breast into the beaten eggs, ensuring it's fully coated, then press it into the almond flour mixture, firmly pressing the coating onto both sides. Repeat with remaining chicken breasts.
Heat the olive oil in a large ovenproof skillet over medium heat. Add the coated chicken to the skillet and cook for about 3-4 minutes on each side, or until golden brown.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through and has an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for a few minutes.
Serve the cutlets hot, garnished with fresh parsley and lemon wedges on the side.
Nutrition Facts
Calories |
2469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 1071 mg | 357% | |
| Sodium | 3784 mg | 165% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 4.7 g | ||
| Protein | 267.0 g | 534% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 822 mg | 63% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2134 mg | 45% | |
*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.
