Keto Chicken Cutlets
Get your protein fix with these KETO “Fried” Chicken Cutlets! The almond flour mixture with spices and parmesan make the coating on the chicken so tasty. They have just the right amount of crunch with a juicy and flavorful inside.
Ingredients:
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
Ghee, avocado or olive oil, for frying
Lemon wedges, for serving
Bed of field greens (Spring Mix is a great option), for serving
Directions:
Pound chicken out between two pieces of plastic wrap into 1/4” thickness. Tip: No meat mallet? No problem! The side of a glass bottle works great.
Sprinkle both sides of chicken with salt, pepper and a light dusting of almond oil.
In a separate dish, add remaining almond flour, paprika, and parmesan. Mix.
In a bowl, whisk together the eggs.
Dip chicken into the egg mixture to evenly coat both sides. Let the excess egg drip off, then coat in the almond flour, parmesan and paprika mixture. Repeat on the rest of the chicken cutlets.
Heat your oil or ghee in a large skillet over medium-high heat until bubbles form, but not smoking. Add 2-3 chicken cutlets at a time to the oil. Cook each side until golden brown, about 3 minutes.
When done cooking, place cutlets on a plate lined with paper towel to absorb excess oil.
Serve on a bed of field greens with lemon wedges to garnish.
Enjoy!
