Low Carb Breaded Chicken Cutlets
Craving crispy, flavorful chicken without the carb overload? These Low Carb Breaded Chicken Cutlets are the perfect solution! Featuring a gluten-free almond flour and Parmesan cheese coating, this recipe delivers a crunchy, golden crust seasoned with garlic, paprika, and a hint of black pepper. Pounded to an even thickness for quick and uniform cooking, the chicken remains juicy and tender inside. Pan-fried in heart-healthy olive or avocado oil, these cutlets are ready in just 30 minutes, making them an effortless option for busy weeknights. Serve them alongside your favorite low-carb vegetables or dipping sauces for a protein-packed meal that's both keto-friendly and irresistibly delicious. Perfect for anyone looking to enjoy crispy comfort food while staying on track with their low-carb lifestyle!
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Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 1 cup Almond flour
- 0.5 cup Grated Parmesan cheese
- 2 large Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 2 tablespoons Olive oil or avocado oil
Directions
Step 1
Begin by pounding the chicken breasts to an even thickness, about half an inch, using a meat mallet for even cooking.
Step 2
In a shallow bowl, combine almond flour, grated Parmesan cheese, salt, black pepper, garlic powder, and paprika. Mix until ingredients are well-blended.
Step 3
In a separate shallow bowl, whisk the eggs until the yolks and whites are fully combined.
Step 4
Dip each chicken breast into the egg mixture, ensuring it is well-coated, allowing any excess to drip off.
Step 5
Transfer the chicken to the almond flour mixture and press the mixture onto both sides, ensuring a thorough coating.
Step 6
In a large skillet, heat olive oil over medium heat.
Step 7
Once the oil is hot, gently place the breaded chicken cutlets into the skillet. Cook for about 5-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F and the coating is golden brown and crisp.
Step 8
Remove the cooked chicken cutlets from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Step 9
Allow the cutlets to rest for a few minutes before serving. This ensures that the juices redistribute for moist and tender chicken.
Step 10
Serve immediately with your choice of sides or a low-carb dipping sauce.
Nutrition Facts
| Serving size | (617.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1674.6 |
| Total Fat 109.2g | 0% |
| Saturated Fat 21.9g | 0% |
| Cholesterol 707.8mg | 0% |
| Sodium 2261.5mg | 0% |
| Total Carbohydrate 23.4g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 3.9g | |
| Protein 157.5g | 0% |
| Vitamin D 85.5IU | 0% |
| Calcium 747.7mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1075.3mg | 0% |
Source of Calories