Hi, I am Marie. Today, I will show you a way to prepare keto breaded chicken cutlets recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Keto Breaded Chicken Cutlets Recipe
Keto Breaded Chicken Cutlets is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Keto Breaded Chicken Cutlets is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook keto breaded chicken cutlets using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Keto Breaded Chicken Cutlets:
- Get 1 pounds thinly sliced chicken breast
- Prepare Kosher salt
- Get 1 1/3 cups almond flour
- Take 2 large eggs
- Make ready 1/3 cup grated Parmesan
- Prepare 1 teaspoons paprika
- Prepare 1/3 teaspoon garlic powder
- Prepare Ghee or avocado oil, for frying
- Make ready 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 sausage 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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