Keto Breaded Chicken Cutlets

 


Keto Breaded Chicken Cutlets


Crispy fried chicken can be yours — and almond flour helps make it possible.


1 1/2 pounds thinly sliced chicken breast
Kosher salt
2 cups almond flour
3 large eggs
1/2 cup grated Parmesan
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
Ghee or avocado oil, for frying 
Lemon wedges, for serving

  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.
  6. Food Network Recipe found here
  7. Yum

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