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Keto Breaded Chicken Cutlets
Keto Breaded Chicken Cutlets

Before you jump to Keto Breaded Chicken Cutlets recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

Most of us have been trained to believe that comfort foods are not good and should be avoided. Often, if your comfort food is made of candy or other junk foods, this can be true. Soemtimes, comfort foods can be utterly healthy and good for us to consume. There are several foods that actually can improve your moods when you eat them. If you seem to be a little bit down and in need of an emotional pick me up, try a number of these.

If you want to defeat depression, you should eat some cold water fish. Salmon, herring, tuna fish, mackerel, trout, etcetera, they’re all chock-full of omega-3 fatty acids and DHA. DHA and omega-3s are two things that promote the quality and the function of your brain’s grey matter. It’s true: eating a tuna fish sandwich can earnestly elevate your mood.

Now you know that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try these suggestions instead!

We hope you got insight from reading it, now let’s go back to keto breaded chicken cutlets recipe. To cook keto breaded chicken cutlets you only need 9 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Keto Breaded Chicken Cutlets:
  1. You need 1 pounds thinly sliced chicken breast
  2. Take Kosher salt
  3. Prepare 1 1/3 cups almond flour
  4. Get 2 large eggs
  5. You need 1/3 cup grated Parmesan
  6. Use 1 teaspoons paprika
  7. Use 1/3 teaspoon garlic powder
  8. Get Ghee or avocado oil, for frying
  9. Prepare Lemon wedges, for serving
Steps to make Keto Breaded Chicken Cutlets:
  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.

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