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!
Ingredients
4 chicken (boneless/skinless) breasts
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!
Makes 6 Servings
Macros: Fat 27 grams – Protein49 grams – Carbs (net) 3 grams
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 lot 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!
- 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
-
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!
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