Low Carb Breaded Chicken Cutlet
Satisfy your cravings for a crispy, golden chicken cutlet—without the carbs! This Low Carb Breaded Chicken Cutlet recipe swaps traditional breadcrumbs for a flavorful almond flour and Parmesan cheese coating, creating a keto-friendly, gluten-free masterpiece. Seasoned with paprika, garlic powder, and oregano, every bite bursts with bold, savory flavor. The chicken breasts are pounded to juicy, tender perfection, then pan-fried in olive oil for a flawless crunch. Ready in just 25 minutes, this healthy alternative is perfect for weeknight dinners or meal prep. Serve it hot with a fresh salad or a squeeze of lemon for a gourmet touch that’s as nutritious as it is delicious!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 large chicken breasts
- 1 cup almond flour
- 0.5 cup grated Parmesan cheese
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup olive oil
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap on a cutting board. Use a meat tenderizer or rolling pin to pound them to an even thickness, about 1/2 inch thick.
Step 2
In a shallow dish, mix together the almond flour, grated Parmesan cheese, garlic powder, paprika, dried oregano, salt, and black pepper.
Step 3
In another shallow dish, beat the eggs until well combined.
Step 4
Dip each chicken breast into the beaten eggs, allowing any excess to drip off.
Step 5
Then, press the chicken into the almond flour mixture, ensuring it's thoroughly coated on both sides.
Step 6
Heat the olive oil in a large skillet over medium heat.
Step 7
Once the oil is hot, add the breaded chicken cutlets to the skillet.
Step 8
Cook the chicken for 5-7 minutes on one side, until golden brown and crispy. Flip and cook for another 5-7 minutes on the other side, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 9
Remove the chicken cutlets from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Step 10
Serve hot, garnished with fresh herbs or a squeeze of lemon if desired.
Nutrition Facts
| Serving size | (702.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2031.1 |
| Total Fat 140.2g | 0% |
| Saturated Fat 27.2g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 740.7mg | 0% |
| Sodium 2299.2mg | 0% |
| Total Carbohydrate 26.0g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 4.1g | |
| Protein 172.9g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 765.7mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 240.1mg | 0% |
Source of Calories