Tender chicken filets fried in a crunchy and flavorful Low Carb and Keto friendly breading, then topped off with a squeeze of fresh lemon juice!
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This is another great weeknight dinner that is quick and easy to make! It’s absolutely loaded with flavor and even the pickiest of eaters will enjoy.
I ate these cutlets growing up all the time! But always used Italian seasoned bread crumbs, which is of course not Keto friendly or low carb. So I replaced it with a combination of grated parmesan cheese, almond flour, pork rinds and seasonings that make for a great breading mixture!
Give these a try and you’ll be making them all the time!
How to Make Keto Chicken Milanese
Ingredients
- Boneless, skinless chicken breasts
- Parmesan cheese
- Super fine almond flour
- Pork rinds
- Eggs
- Dried parsley
- Garlic powder
- Salt
- Ground pepper
- Olive oil
- Lemon
*Exact measurements are listed in the recipe card below.
Preparation
Cut the chicken breasts in very thin filets.
Add all the dry ingredients to a bowl and mix until well combined.
Whisk the eggs in a separate bowl and set along side the breading mixture.
Dip each slice of chicken into the egg, draining off any excess.
Dip into the breading mixture and VERY lightly coat. Do not press into the mixture, but gently shake off any excess.
Heat a large skillet to medium and add in some olive oil (or other Keto friendly oil).
Sauté for a several minutes on each side and allow to drain on paper towels.
Serve with wedges of lemon and squeeze over the chicken right before eating. Enjoy!
More Keto and Low Carb chicken recipes…
Chicken Francese
Chicken Parmesan
Chicken Florentine Casserole
Spinach and Artichoke Chicken Casserole
Creamy Tuscan Chicken Skillet
Chicken Cordon Bleu Casserole
Shop my favorite products on Amazon and check out my Keto Pantry List!
Chicken Milanese – Keto, Low Carb & Gluten Free
INGREDIENTS
- 4 chicken breasts (boneless/skinless)
- 1 cup parmesan cheese grated
- 1 cup super fine almond flour
- 1/2 cup pork rinds finely ground
- 3 whole eggs
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- Olive oil
- Wedges of lemon
PREPARATION
- Cut the chicken breasts in very thin filets.
- Add all the dry ingredients to a bowl and mix until well combined.
- Whisk the eggs in a separate bowl and set along side the breading mixture. Dip each slice of chicken into the egg, draining off any excess.
- Dip into the breading mixture and VERY lightly coat. Do not press into the mixture, but gently shake off any excess.
- Heat a large skillet to medium and add in some olive oil (or other Keto friendly oil). Sauté for a several minutes on each side and allow to drain on paper towels.
- Serve with wedges of lemon and squeeze over the chicken right before eating. Enjoy!
This was DELICIOUS!! My 14 y.o. son had THREE helpings and my daughter had seconds! Seasoning is perfect. Nice and crunchy while not too much breading. Didn’t even need any condiments. And all still KETO! Thank you!
Oh that’s so nice to hear!
The seasoning was just right, thanks for a great recipe
Glad you enjoyed it!
This is delicious!
I love that I can still have crispy chicken and pork on Keto!
Thank you!
God bless you and all your endeavors!
Hi Katherine,
I’m glad you liked the recipe and thanks for stopping by to let me know! God bless you as well, thanks so much!