Recipe of Ultimate Keto Breaded Chicken Cutlets

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The ingredients needed to make Keto Breaded Chicken Cutlets:

1. Take 1 pounds thinly sliced chicken breast
2. Make ready Kosher salt
3. Take 1 1/3 cups almond flour
4. Make ready 2 large eggs
5. Take 1/3 cup grated Parmesan
6. Prepare 1 teaspoons paprika
7. Take 1/3 teaspoon garlic powder
8. Get Ghee or avocado oil, for frying
9. Prepare Lemon wedges, for serving

To Make Chicken Cutlets Without Egg Even though this chicken is breaded, it's absolutely keto-friendly. Traditional bread crumbs will not work on a keto diet because they have too many carbs that can kick you out of ketosis, but there are plenty of other gluten-free and keto-friendly options which provide the same crispy, golden brown crust. Dip each chicken cutlet in the egg, and let the excess drip off. Press the cutlet into the Parmesan cheese to coat.

Steps to make Keto Breaded Chicken Cutlets:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Dip each chicken cutlet in the egg, and let the excess drip off. Press the cutlet into the Parmesan cheese to coat. Turn and coat the other side. Repeat with the remaining chicken pieces. Heat the oil in a large NON-STICK skillet over medium-high heat.

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