If you’re craving something crispy and satisfying without veering off your low-carb path, keto breaded chicken cutlets are just the ticket. Picture a golden-brown coating that crunches with each bite, revealing juicy chicken inside. Whether you’re switching up your usual weeknight dinners or impressing guests at a small gathering, these cutlets come together quickly. Let’s walk through the essentials so you can dig into a yummy meal that fits perfectly into your keto lifestyle.
Ingredients
- 2 boneless, skinless chicken breasts (pounded thin)
- 1 cup almond flour
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs (beaten)
- 2 tablespoons avocado oil (or olive oil) for frying
Directions
- Prepare the chicken. Place each chicken breast between two sheets of plastic wrap. Use a rolling pin or meat mallet to pound it until it’s about ¼ inch thick. This ensures even cooking.
- Mix the coating. In a shallow bowl, combine the almond flour, Parmesan cheese, garlic powder, salt, and black pepper. Stir until you get a consistent blend.
- Dredge in eggs. Beat the eggs in a separate bowl, and dip each pounded chicken breast into the egg mixture, making sure to coat both sides well.
- Bread the cutlets. Take each egg-soaked piece and pat it into the almond flour mixture. Lightly press down, then flip it over to cover the other side.
- Heat the oil. Warm the avocado oil in a skillet over medium heat. You want enough oil to coat the pan.
- Fry until golden. Gently place the breaded pieces into the hot oil. Cook for about 3 to 4 minutes per side or until they turn golden-brown and the chicken is cooked through. Adjust the heat as needed to avoid burning the coating.
- Drain and serve. Transfer the cutlets to a plate lined with paper towels to soak up any excess oil. Serve immediately while they’re crispy and hot.
Nutrition facts
Below is a handy overview of the approximate nutritional breakdown for one cutlet (half a chicken breast) with the breading:
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 400 |
| Fat | 20 g |
| Protein | 38 g |
| Net Carbs | 3 g |
Keep in mind, individual brands, cooking methods, and portion sizes can shift these numbers slightly.
Final thoughts
These crunchy chicken cutlets prove you don’t need breadcrumbs to get that classic texture we all love. You’ll get a hearty dose of protein, a welcomed crunch, and minimal carbs. Try pairing them with a fresh garden salad or roasted veggies to round out your meal. If you have any tips for extra seasoning or want to share your side-dish ideas, feel free to drop them in the comments.
Frequently asked questions (FAQs)
Can I use coconut flour instead of almond flour?
Yes, you can, but coconut flour absorbs more liquid. Consider mixing it with a little extra Parmesan or pork rind crumbs to balance the texture. You might also find you need a bit more egg to help everything stick.
How do I store leftover cutlets?
Let your cooked cutlets cool to room temperature, then place them in an airtight container in the fridge. They’re best eaten within 2 to 3 days. To reheat, pop them in the oven at 350°F for about 10 minutes, or until warmed through. This method keeps them from getting soggy.
Can I bake instead of fry?
Absolutely. Preheat your oven to 400°F, place the breaded chicken on a lined baking sheet, and lightly spritz or brush the cutlets with oil. Bake for about 15 minutes, flipping halfway through, until they’re golden and cooked through.
Feel free to experiment with seasonings, because spicing up your keto breaded chicken cutlets is half the fun. Enjoy!
2
servings15
minutes10
minutes400
kcalIngredients
2 boneless, skinless chicken breasts (pounded thin)
1 cup almond flour
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs (beaten)
2 tablespoons avocado oil (or olive oil) for frying
Directions
- Prepare the chicken. Place each chicken breast between two sheets of plastic wrap. Use a rolling pin or meat mallet to pound it until it’s about ¼ inch thick. This ensures even cooking.
- Mix the coating. In a shallow bowl, combine the almond flour, Parmesan cheese, garlic powder, salt, and black pepper. Stir until you get a consistent blend.
- Dredge in eggs. Beat the eggs in a separate bowl, and dip each pounded chicken breast into the egg mixture, making sure to coat both sides well.
- Bread the cutlets. Take each egg-soaked piece and pat it into the almond flour mixture. Lightly press down, then flip it over to cover the other side.
- Heat the oil. Warm the avocado oil in a skillet over medium heat. You want enough oil to coat the pan.
- Fry until golden. Gently place the breaded pieces into the hot oil. Cook for about 3 to 4 minutes per side or until they turn golden-brown and the chicken is cooked through. Adjust the heat as needed to avoid burning the coating.
- Drain and serve. Transfer the cutlets to a plate lined with paper towels to soak up any excess oil. Serve immediately while they’re crispy and hot.
