Time: 30 min.
Complexity: easily
Servings: 4

Even on a low-carb diet, there's no reason to give up your favorite crispy breaded chicken—so delicious and mouthwatering. Simply replace the wheat breadcrumbs with almond flour and cook it the classic way. Chicken breast cutlets are lightly dusted with almond flour, then dipped in beaten eggs, coated in a mixture of almond flour, grated Parmesan, paprika, and garlic, and pan-fried until golden and crispy. The insides are incredibly juicy. You can make holiday chicken Parmesan using the same principle.

Ingredients:

• 0.7 cm thinly sliced ​​chicken breast
• 2 cups almond flour
• 3 large eggs
• 0.5 tbsp. grated parmesan
• 1.5 tsp paprika
• 0.5 tsp garlic powder
• Ghee or avocado oil, for frying
• Lemon wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, almond flour, Parmesan cheese, eggs, garlic powder, paprika

We recommend

Preparation:

Step 1
• Beat the chicken pieces that are thicker than 0.5 cm one at a time with a meat mallet between two pieces of cling film to a thickness of 0.5 cm.
Step 2
• Place the chicken on a baking sheet or plate and sprinkle with salt and enough almond flour to lightly coat both sides.
Step 3
• Beat the eggs in a wide, shallow bowl. In another wide, shallow bowl, combine the remaining almond flour with the Parmesan, paprika, and garlic powder.
Step 4
• Dip 1-2 chicken pieces in the eggs, coating them thoroughly. Let any excess drip off, then thoroughly coat the chicken in the almond flour and Parmesan mixture. Return to the baking sheet or plate and repeat with the remaining chicken.
Step 5
• In a large skillet over medium heat, heat 0.5 cm. ghee or avocado oil until hot but not smoking. Add half the chicken and cook until golden brown on one side, about 3 minutes. Flip and cook until golden brown on the other side, another 3 minutes. Transfer to a paper towel-lined plate and repeat with the remaining chicken, adding more oil to the pan if needed. Serve the chicken with lemon wedges.

Votes: 10