Keto Parmesan Crusted Chicken Cutlet
This keto parmesan crusted chicken cutlet is a delectable and wholesome dish that caters to both your taste buds and your low-carb lifestyle. This recipe elevates ordinary chicken breasts into a culinary masterpiece.
- 2large bonelessskinless chicken breasts (24 oz.)
- 0.25tsp.fine sea salt
- 0.25tsp.ground black pepper
- 1large egg
- 3Tbsp.heavy cream
- 1cuppackedgrated parmesan cheese (5 oz.)
- 1servingSavory Chicken Soup Keto Chow
- 2tsp.Italian seasoning blend
- 1tsp.granulated garlic
- 1tsp.paprika powder
- Oil for frying
Prepare the cutlets:*
Stabilize a large cutting board by placing a damp paper towel underneath.
Trim any fat, bone, and cartilage from the chicken breasts and discard.
Place a chicken breast in the center of the cutting board. Place your knife against the thickest part of the side of the breast.
Gently cut through the breast in a sawing motion, cutting the breast in half horizontally.
Separate the two pieces of breast meat and place on a tray or dish.
Repeat the process with the second chicken breast.
Sandwich a cutlet between two pieces of plastic or place inside a gallon-size plastic storage bag.
With the meat mallet, pound** on the thickest part of the cutlet to flatten it. The cutlet should be an even thickness. Repeat with the other cutlets.
Bread the cutlets:
Season the pounded cutlets on both sides with the salt and pepper.
Beat the egg with the heavy cream in a large, shallow bowl, pie pan, or storage container.
In a separate shallow dish, combine the parmesan cheese, Keto Chow, Italian seasoning, garlic powder, and paprika.
Place one of the chicken cutlets in the cheese mixture. Cover the cutlet by shaking the bowl and pressing down on it firmly to adhere the dry mix to the chicken.
Shake off any excess coating and place the coated chicken in the egg wash.
Cover the entire surface with egg wash, lift the chicken out, and put chicken back in the dry cheese mixturet to cover again.
Place the coated chicken on a dry tray and repeat the process with the rest of the cutlets.
Cook the cutlets:
Heat a frying pan over medium heat and fill it about one-inch full with cooking oil.
Heat the oil until it reaches 350°F on the thermometer or until small bubbles rise quickly from a wooden spoon handle or wooden chopstick placed in the oil.
Using tongs, put two cutlets into the oil.
Cook until they are brown on the underside, and bubbles rise from the edges, two-three minutes. Turn the chicken over using a spatula and tongs.
Cook on the other side for two more minutes until the juices run clear when pierced with the tip of a knife, and the chicken registers 165°F on the thermometer.
Transfer the chicken to a cooling rack, set over a tray lined with brown paper.
Fry the other two chicken cutlets in the same manner.
*Cutting your own cutlets will save money and ensure you get exactly the amount you want, but if you don’t have time or inclination to cut chicken cutlets yourself, you can buy them precut in many butcher departments.**Don’t pound it to the point that the meat starts to smash and fall apart.Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is email@example.com.
Serving: 1servingCalories: 492.58kcalCarbohydrates: 3.74gProtein: 71.24gFat: 20.03gSaturated Fat: 9.55gPolyunsaturated Fat: 2.31gMonounsaturated Fat: 6.28gTrans Fat: 0.52gCholesterol: 222.01mgSodium: 895.5mgPotassium: 882.45mgFiber: 1.9gSugar: 1.64gVitamin A: 228.63IUVitamin C: 30.21mgCalcium: 569.9mgIron: 3.33mgSugar Alcohol: 0.06gNet Carbs: 1.84g