Again looking for inspiration recipes keto breaded chicken cutlets that are delicious? How to make it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious keto breaded chicken cutlets should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of keto breaded chicken cutlets, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want to prepare keto breaded chicken cutlets delicious home, because as long as you know the trick, this dish is can be dish special

Ingredients and seasonings used for make

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

In a small bowl, mix together melted butter, garlic powder, salt and pepper. In a shallow dish, add almond flour, grated parmesan, paprika and Italian seasoning. If you don't use any breading as the last coat, make sure you have a non stick surface, like parchment paper or else the wet coating will stick to the wire rack. Continue this process until all of the chicken breasts are breaded.

How to make:process 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.
6. Done and ready to serve!

Heat extra virgin olive oil in a skillet or frying pan on medium heat. When the oil starts to have a marbled appearance it is a good indication it is ready. Next place chicken breasts in heated skillet. Allow chicken breast to really sear before turning them over. This low-carb/keto recipe makes the following substitutions in coating ingredients: Lightly season chicken with remaining salt and pepper.

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