Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, keto breaded chicken cutlets. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Keto Breaded Chicken Cutlets is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Keto Breaded Chicken Cutlets is something that I have loved my entire life.
Finally, I have found a keto diet weight loss pills that work. Ghee or avocado oil. lemon wedges, for serving. You can also make these easy chicken cutlets in a large skillet over the stovetop.
To get started with this particular recipe, we must prepare a few components. 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:
- Make ready 1 pounds thinly sliced chicken breast
- Prepare Kosher salt
- Prepare 1 1/3 cups almond flour
- Take 2 large eggs
- Prepare 1/3 cup grated Parmesan
- Take 1 teaspoons paprika
- Take 1/3 teaspoon garlic powder
- Get Ghee or avocado oil, for frying
- Take Lemon wedges, for serving
With that being said, let's get cooking! Lightly season chicken with remaining salt and pepper. Coat each chicken breast in egg mixture, then coat in flour mixture, shake off excess. Preheat a cast iron pan of large skillet and coat with olive oil and butter.
Steps to make Keto Breaded Chicken Cutlets:
- 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.
Season chicken on both sides with salt and pepper. In a third shallow bowl, combine panko, Parmesan, lemon zest, and cayenne. This recipe shows you how to turn boneless chicken breast halves into cutlets: "Place chicken breasts on a work surface and cover with waxed paper. Pound each breast with the smooth side of a meat mallet to an even thickness," recipe creator mrs.g says. Allow chicken breast to really sear before turning them over.
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