Low Carb Chicken Escalope
Crispy, golden, and bursting with flavor, this Low Carb Chicken Escalope is the perfect guilt-free indulgence for dinner or lunch. Tender chicken breasts are pounded thin and coated in a gluten-free crust made with almond flour and Parmesan cheese, seasoned with garlic powder, paprika, and just the right touch of salt and pepper. Pan-fried to perfection in heart-healthy olive oil, each bite offers a satisfying crunch and cheesy richness without the carb overload. Finished with a sprinkle of fresh parsley and a bright squeeze of lemon, this quick and easy recipe is ready in just 30 minutes and pairs beautifully with a simple green salad or sautéed vegetables. Whether you're following a low-carb lifestyle or just looking for a new family favorite, this flavorful, easy-to-make chicken escalope is sure to become a staple in your kitchen.
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Ingredients
- 4 whole chicken breasts
- 1 cup almond flour
- 0.5 cup grated Parmesan cheese
- 2 large egg
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons fresh parsley
- 1 whole lemon
Directions
Step 1
Begin by preparing the chicken breasts. If they are particularly thick, slice them in half horizontally to create thinner pieces.
Step 2
Place each piece of chicken between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick.
Step 3
In a shallow bowl, combine almond flour, grated Parmesan cheese, salt, black pepper, garlic powder, and paprika. Mix well to ensure even seasoning.
Step 4
In another bowl, beat the eggs until they are well blended.
Step 5
Dip each chicken piece into the beaten egg, allowing any excess to drip off, and then coat thoroughly with the almond flour and Parmesan mixture.
Step 6
Heat two tablespoons of olive oil in a large skillet over medium heat.
Step 7
Add two chicken pieces to the pan and cook for about 4-5 minutes on each side or until the crust is golden brown and the chicken is cooked through.
Step 8
Remove the cooked chicken from the skillet and place on a plate lined with paper towels to absorb any excess oil.
Step 9
Repeat the cooking process with the remaining olive oil and chicken.
Step 10
Chop the fresh parsley finely and sprinkle over the cooked chicken escalopes.
Step 11
Squeeze fresh lemon over the escalopes before serving for an added burst of flavor.
Step 12
Serve hot and enjoy your low carb chicken escalope with a side of your choice, such as a green salad or steamed vegetables.
Nutrition Facts
| Serving size | (1078.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2585.2 |
| Total Fat 157.0g | 0% |
| Saturated Fat 31.1g | 0% |
| Polyunsaturated Fat 9.3g | |
| Cholesterol 1051.0mg | 0% |
| Sodium 3777.2mg | 0% |
| Total Carbohydrate 31.7g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 5.5g | |
| Protein 265.2g | 0% |
| Vitamin D 107.5IU | 0% |
| Calcium 802.9mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 377.3mg | 0% |
Source of Calories