You are looking for a keto breaded chicken cutlets recipe that is appetizing? How to make it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious keto breaded chicken cutlets should has aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of keto breaded chicken cutlets, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serv it. No need dizzy if want prepare keto breaded chicken cutlets which is delicious as long as you know the trick and how to make this dish able become treat special.

Ingredients and seasonings required for prepare

1. Prepare 1 pounds thinly sliced chicken breast
2. Use Kosher salt
3. Prepare 1 1/3 cups almond flour
4. Prepare 2 large eggs
5. Take 1/3 cup grated Parmesan
6. Prepare 1 teaspoons paprika
7. Use 1/3 teaspoon garlic powder
8. Prepare Ghee or avocado oil, for frying
9. Prepare Lemon wedges, for serving

In a shallow dish, add almond flour, grated parmesan, paprika and Italian seasoning. Heat a skillet over medium high heat with your olive oil. Start breading your chicken by coating it with your dry mixture, dip in egg mixture and coat one more time with your dry mixture. If you don't use any breading as the last coat, make sure you have a non stick surface, like parchment paper or else the wet coating will stick to the wire rack.

How 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.
6. Done and ready to serve!

Continue this process until all of the chicken breasts are breaded. Heat extra virgin olive oil in a skillet or frying pan on medium heat. When the oil starts to have a marbled appearance it is a good indication it is ready. Next place chicken breasts in heated skillet. Allow chicken breast to really sear before turning them over.

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