CHICKEN CUTLETS WITH LEMON RECIPES

Name: Keto Breaded Chicken Cutlets
Cook time: 30 min
Total time: 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 fryingu00A0; Lemon wedges, for serving

KETO BREADED CHICKEN CUTLETS RECIPE - FOOD NETWORK

Keto Breaded Chicken Cutlets Recipe - Food Network image

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.

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 620, FatContent 39 grams, SaturatedFatContent 6 grams, CholesterolContent 265 milligrams, SodiumContent 410 milligrams, CarbohydrateContent 12 grams, FiberContent 6 grams, ProteinContent 59 grams, SugarContent 2 grams

KETO BREADED CHICKEN CUTLETS RECIPE - FOOD NETWORK

Keto Breaded Chicken Cutlets Recipe - Food Network image

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.

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

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

Steps:

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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