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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 Your Health Can Be Affected By The Foods You Decide To Eat.

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Your health can be greatly enhanced by simply eating plenty of berries. The first thing you will learn about berries is just about any sort of berry has a lot of vitamin C. Yet another thing you will recognize is that the antioxidants in berries is actually higher than just about any other food that you may choose to eat and this can help with your circulatory system. Most folks already understand that cells begin to break down with time and the addition of antioxidants in your diet can help keep your cells far healthier for longer periods of time.

If you decide that your health is important to you, you need to take these suggestions to heart. One thing that you ought to actually avoid is all of the processed foods that you can easily purchase in the stores, and start preparing fresh foods for your meals.

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