Keto Breaded Chicken Cutlets

Think you can’t have some of your favorite foods on a keto diet? Think again. These low-carb chicken cutlets will definitely satisfy your craving for fried chicken, and also make an excellent base for a keto chicken parm.

Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings

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

1/2 teaspoon garlic powder

Ghee or avocado oil, for frying

Lemon wedges, for serving

Directions

  • 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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Keto Breaded Chicken Cutlets