Simple Way to Prepare Any-night-of-the-week Keto Breaded Chicken Cutlets

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, keto breaded chicken cutlets. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Keto Breaded Chicken Cutlets is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Keto Breaded Chicken Cutlets is something which I have loved my whole life.

Lay out the chicken on a baking. The word cutlet means a thin slice of boneless skinless meat from chicken, turkey or veal. To a food processor, add your pork rinds, grated Parmesan cheese, dried oregano and psyllium husk. Blend until you get a crumble, put in a large bowl and set aside.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook keto breaded chicken cutlets using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Keto Breaded Chicken Cutlets:

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

To Make Chicken Cutlets Without Egg Even though this chicken is breaded, it's absolutely keto-friendly. Traditional bread crumbs will not work on a keto diet because they have too many carbs that can kick you out of ketosis, but there are plenty of other gluten-free and keto-friendly options which provide the same crispy, golden brown crust. Dip each chicken cutlet in the egg, and let the excess drip off. Press the cutlet into the Parmesan cheese to coat.

Instructions to make Keto Breaded Chicken Cutlets:

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.

Dip each chicken cutlet in the egg, and let the excess drip off. Press the cutlet into the Parmesan cheese to coat. Turn and coat the other side. Repeat with the remaining chicken pieces. Heat the oil in a large NON-STICK skillet over medium-high heat.

So that’s going to wrap this up for this exceptional food keto breaded chicken cutlets recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!