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Before you jump to Keto Breaded Chicken Cutlets recipe, you may want to read this short interesting healthy tips about Snacks that offer You Vitality.
Wholesome eating promotes a feeling of well being. Whenever we eat more healthy foods and a smaller amount of the detrimental ones we usually feel much better. A salad allows us to feel a lot better than a piece of pizza (physically in any case). Sometimes it’s difficult to find healthier foods for treats between meals. Shopping for snack foods can be a struggle because you have a great number of options. Here are some healthy snacks which you can use when you need a quick pick me up.
If you are looking for a speedy snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for the afternoon meal. Chips and crackers produced from whole grains can be excellent for quick treats to eat on the go. Deciding on whole grain food items is always better than eating the highly processed grains we commonly obtain in our grocery stores.
You can find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to keto breaded chicken cutlets recipe. To make keto breaded chicken cutlets you need 9 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Keto Breaded Chicken Cutlets:
- Get thinly sliced chicken breast
- Provide Kosher salt
- Use almond flour
- Use large eggs
- You need grated Parmesan
- Prepare paprika
- Prepare garlic powder
- You need Ghee or avocado oil, for frying
- Take Lemon wedges, for serving
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.
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