Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, keto breaded chicken cutlets. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Keto Breaded Chicken Cutlets is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Keto Breaded Chicken Cutlets is something that I have loved my entire life.
To begin with this recipe, we must 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:
- Prepare 1 pounds thinly sliced chicken breast
- Prepare Kosher salt
- Take 1 1/3 cups almond flour
- Prepare 2 large eggs
- Get 1/3 cup grated Parmesan
- Make ready 1 teaspoons paprika
- Prepare 1/3 teaspoon garlic powder
- Prepare Ghee or avocado oil, for frying
- Get 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 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.
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