Hello, I am Marie. Today, I will show you a way to make keto breaded chicken cutlets recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Keto Breaded Chicken Cutlets Recipe
Keto Breaded Chicken Cutlets is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Keto Breaded Chicken Cutlets is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have keto breaded chicken cutlets using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Keto Breaded Chicken Cutlets:
- Take 1 pounds thinly sliced chicken breast
- Prepare Kosher salt
- Prepare 1 1/3 cups almond flour
- Make ready 2 large eggs
- Make ready 1/3 cup grated Parmesan
- Make ready 1 teaspoons paprika
- Take 1/3 teaspoon garlic powder
- Prepare Ghee or avocado oil, for frying
- Take Lemon wedges, for serving
Instructions to make Keto Breaded Chicken Cutlets:
- If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch.
- Lay out the chicken on a baking sheet or plate and sprinkle all over with salt and just enough of the almond flour to lightly coat both sides.
- Beat the eggs in a wide shallow bowl. In another wide, shallow bowl, mix the remaining almond flour with the Parmesan, paprika and garlic powder.
- Dip 1 to 2 slices of chicken in the eggs to coat. Let the excess drip off, then coat thoroughly in the almond flour-Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken.
- Heat 1/4 inch of ghee or avocado oil in a large skillet over medium-high heat until hot but not smoking. Add half the chicken and cook until golden on one side, about 3 minutes. Flip and cook until golden on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more ghee or oil if needed. Serve with lemon wedges.
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