Steps to Make Award-winning Keto Breaded Chicken Cutlets

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Easiest Way to Prepare Favorite Keto Breaded Chicken Cutlets. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Keto Breaded Chicken Cutlets, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Keto Breaded Chicken Cutlets delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can have Keto Breaded Chicken Cutlets using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Keto Breaded Chicken Cutlets:

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

Steps to make 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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