Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, keto breaded chicken cutlets. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Keto Breaded Chicken Cutlets is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Keto Breaded Chicken Cutlets is something that I’ve loved my whole life.
Ghee or avocado oil. lemon wedges, for serving. Repeat the same for the remaining chicken cutlets. If you want to enjoy breaded chicken, but are on a keto diet, this Keto Baked Breaded Chicken Breast recipe will surely satisfy.
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 cook that.
The ingredients needed to make Keto Breaded Chicken Cutlets:
- Make ready 1 pounds thinly sliced chicken breast
- Prepare Kosher salt
- Make ready 1 1/3 cups almond flour
- Take 2 large eggs
- Take 1/3 cup grated Parmesan
- Take 1 teaspoons paprika
- Take 1/3 teaspoon garlic powder
- Make ready Ghee or avocado oil, for frying
- Make ready Lemon wedges, for serving
Season chicken on both sides with salt and pepper. In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. This recipe shows you how to turn boneless chicken breast halves into cutlets: "Place chicken breasts on a work surface and cover with waxed paper.
Steps 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.
Pound each breast with the smooth side of a meat mallet to an even thickness," recipe creator mrs.g says. If you are following some kind of low-carb diet or keto diet, chances are you probably miss eating breaded fried stuff. I'm sure you do just like I did too. The good news is, making keto chicken cutlets is just about as easy as making the classic version. With that being said, let's get cooking!
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