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Keto Breaded Chicken Cutlets
Keto Breaded Chicken Cutlets

Before you jump to Keto Breaded Chicken Cutlets recipe, you may want to read this short interesting healthy tips about Treats that offer You Power.

We all know that having healthy foods can help us feel better inside our bodies. We tend to feel way less gross when we increase our consumption of healthy foods and decrease our consumption of processed foods. A salad allows us to feel a lot better than a piece of pizza (physically at any rate). Deciding on healthier food choices can be challenging when it is snack time. You can spend hours at the supermarket searching for an ideal snack foods to make you feel healthy. There’s nothing like one of these healthy foods when you need an energy-boosting snack food.

If you might be looking for a quick snack, you can’t go wrong with a whole grain one. Starting your morning with a piece of whole grain toasted bread can give you that added boost you need to get going. Eating on the run can be more healthy with wholesome chips and crackers. Whole grains are generally better than refined grains included in white bread.

You don’t have to look far to locate a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to keto breaded chicken cutlets recipe. You can have keto breaded chicken cutlets using 9 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Keto Breaded Chicken Cutlets:
  1. You need 1 pounds thinly sliced chicken breast
  2. You need Kosher salt
  3. Prepare 1 1/3 cups almond flour
  4. Use 2 large eggs
  5. You need 1/3 cup grated Parmesan
  6. Provide 1 teaspoons paprika
  7. You need 1/3 teaspoon garlic powder
  8. Use Ghee or avocado oil, for frying
  9. Prepare Lemon wedges, for serving
Steps 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.

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