How to Prepare Yummy Keto Breaded Chicken Cutlets

Keto Breaded Chicken Cutlets. Lay out the chicken on a baking. Ghee or avocado oil. lemon wedges, for serving. The word cutlet means a thin slice of boneless skinless meat from chicken, turkey or veal.

Keto Breaded Chicken Cutlets Place the chicken on a baking sheet and spray with olive oil on both sides. Baking times vary depending on thickness of the chicken. Keto bread crumbs cut out lots of carbs and keep this low-carb baked chicken recipe gluten-free and healthy. You can have Keto Breaded Chicken Cutlets using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Keto Breaded Chicken Cutlets

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

You can also make these easy chicken cutlets in a large skillet over the stovetop. Working with one at a time, dip chicken cutlets into flour, then eggs, and then panko mixture, pressing to coat. Turn the chicken and cook until equally brown on the other side, about. This recipe shows you how to turn boneless chicken breast halves into cutlets: "Place chicken breasts on a work surface and cover with waxed paper.

Keto Breaded Chicken Cutlets instructions

  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..

Pound each breast with the smooth side of a meat mallet to an even thickness," recipe creator mrs.g says. Allow chicken breast to really sear before turning them over. Turn chicken breasts over and cover your pan with a lid. Blend until you get a crumble, put in a large bowl and set aside. Cut your chicken breast into thin cutlets.

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