Keto Breaded Chicken Cutlets


  1. 1 pounds thinly sliced chicken breast
  2. Kosher salt
  3. 1 1/3 cups almond flour
  4. 2 large eggs
  5. 1/3 cup grated Parmesan
  6. 1 teaspoons paprika
  7. 1/3 teaspoon garlic powder
  8. Ghee or avocado oil, for frying
  9. 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.

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