Keto Breaded Chicken Cutlets.
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Composition - Keto Breaded Chicken Cutlets:
- Give 1 pounds thinly sliced chicken breast.
- You need for Kosher salt.
- Require 1 1/3 cups for almond flour.
- Require 2 of large eggs.
- Prepare 1/3 cup for grated Parmesan.
- Prepare 1 teaspoons - paprika.
- Require 1/3 teaspoon of garlic powder.
- You need of Ghee or avocado oil, for frying.
- Provide of Lemon wedges, for serving.
Keto Breaded Chicken Cutlets how to cook:
- 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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