Steps to Make Quick Keto Breaded Chicken Cutlets

Keto Breaded Chicken Cutlets.

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, keto breaded chicken cutlets. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Keto Breaded Chicken Cutlets is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They're nice and they look fantastic. Keto Breaded Chicken Cutlets is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. {Make ready 1 pounds of thinly sliced chicken breast.
2. {Take of Kosher salt.
3. {Get 1 1/3 cups of almond flour.
4. {Get 2 of large eggs.
5. {Make ready 1/3 cup of grated Parmesan.
6. {Get 1 teaspoons of paprika.
7. {Take 1/3 teaspoon of garlic powder.
8. {Get of Ghee or avocado oil, for frying.
9. {Get of 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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