Low Carb Classic Breaded Cutlet
Transform your dinner table with this irresistible Low Carb Classic Breaded Cutlet, a healthier take on the beloved protein-rich favorite. Perfectly golden and crispy, these breaded chicken cutlets swap traditional breadcrumbs for a flavorful almond flour and Parmesan cheese coating, keeping it keto-friendly and gluten-free without sacrificing crunch. A blend of garlic powder, onion powder, and paprika adds a bold burst of flavor, while a quick stovetop sear and oven finish ensure the cutlets are juicy and tender. Ready in just 35 minutes, this dish is ideal for weeknight dinners or entertaining guests. Serve with fresh parsley and tangy lemon wedges for a vibrant garnish that perfectly complements the savory cutlets. Whether you’re following a low-carb diet or just craving a lighter dinner option, this recipe will satisfy your cravings without compromise.
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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
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
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.
Step 3
In a shallow dish, combine almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix well to combine.
Step 4
In another bowl, beat the eggs until well mixed.
Step 5
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.
Step 6
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.
Step 7
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).
Step 8
Remove the skillet from the oven and let the chicken rest for a few minutes.
Step 9
Serve the cutlets hot, garnished with fresh parsley and lemon wedges on the side.
Nutrition Facts
| Serving size | (1040.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2468.8 |
| Total Fat 143.1g | 0% |
| Saturated Fat 29.1g | 0% |
| Polyunsaturated Fat 7.9g | |
| Cholesterol 1070.6mg | 0% |
| Sodium 3784.2mg | 0% |
| Total Carbohydrate 30.1g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 4.7g | |
| Protein 267.0g | 0% |
| Vitamin D 198.0IU | 0% |
| Calcium 822.4mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 2134.5mg | 0% |
Source of Calories