Keto Chicken Escalope

Crispy, golden, and packed with flavor, this Keto Chicken Escalope is a low-carb twist on a classic favorite! Made with tender chicken breasts coated in a perfectly seasoned almond flour and Parmesan crust, this dish delivers a satisfying crunch without the carbs. The use of garlic powder, onion powder, and paprika adds a burst of savory flavor, while a splash of fresh lemon juice and a sprinkle of parsley give it a bright, zesty finish. Quick to prepare in just 30 minutes, this keto-friendly recipe is perfect for weeknight dinners or elegant entertaining. Pair it with a fresh green salad or roasted vegetables for a wholesome, guilt-free meal that’s sure to impress.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 2

Ingredients

• 2 pieces chicken breast
• 1 cup almond flour
• 0.5 cup grated Parmesan cheese
• 1 piece large egg
• 2 tablespoons heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 tablespoons olive oil
• 1 piece lemon
• 2 tablespoons fresh parsley

Directions

Step 1

Start by preparing the chicken breasts. Using a sharp knife, slice each chicken breast horizontally to create thin cutlets. If they are too thick, place each between two pieces of plastic wrap or parchment paper and gently pound with a mallet or rolling pin to about 1/4 inch thick.

Step 2

In a shallow dish, combine the almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to combine.

Step 3

In another shallow dish, beat the egg together with the heavy cream until well combined.

Step 4

Dip each chicken cutlet into the egg mixture, allowing any excess to drip off, then dredge in the almond flour mixture, pressing lightly to adhere. Repeat with all the chicken pieces.

Step 5

Heat the olive oil in a large skillet over medium-high heat. Carefully place the chicken cutlets in the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. You may need to do this in batches depending on the size of your skillet.

Step 6

Once cooked, transfer the chicken escalopes to a plate lined with paper towels to drain off any excess oil.

Step 7

Slice the lemon in half and squeeze the juice over the chicken escalopes. Garnish with chopped fresh parsley before serving.

Step 8

Serve immediately with your choice of keto-friendly sides, such as a mixed green salad or steamed vegetables.

Nutrition Facts

Serving size	(573.8g)

Amount per serving	% Daily Value*
Calories	1646.9

Total Fat 125.8g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 5.2g
Cholesterol 462.4mg	0%
Sodium 2739.3mg	0%
Total Carbohydrate 31.9g	0%
Dietary Fiber 13.3g	0%
Total Sugars 5.5g
Protein 111.9g	0%

Vitamin D 41IU	0%
Calcium 750.3mg	0%
Iron 7.0mg	0%
Potassium 976.1mg	0%

*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.

Source of Calories

Fat: 66.3%

Protein: 26.2%

Carbs: 7.5%