Japanese · Dinner
Breaded Chicken Cutlet (Keto)
Chicken breast pounded thin, breaded in a crisp almond-flour and parmesan crust, and pan-fried in avocado oil until golden. Finished with lemon and served alongside a sesame-dressed cabbage slaw. No panko, no rice, no sugar, keeping net carbs low.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
54.3gProtein
39.6gFat
13.8gCarbs
2.9gSugar
5.9gFiber
1186mgSodium
328mgChol
7.4gSat Fat
870mgPotassium
260mgCalcium
3.1mgIron
0.6mcgVitamin B12
22mgVitamin C
gluten-free
low-carb
protein-rich
high-fiber
keto
Instructions
1
Prep
Butterfly the chicken breast and pound to even 1/2-inch thickness with a mallet. Season both sides with salt and pepper.
2
Dredge
Beat the egg in one bowl. Mix almond flour and parmesan in another. Coat chicken in egg, then press into the almond-parmesan mixture until fully coated.
3
Fry
Heat avocado oil in a medium skillet over medium heat until shimmering. Fry the cutlet 3–4 minutes per side until deep golden brown and internal temperature reads 165°F.
4
Rest
Transfer to a wire rack and rest 5 minutes. Toss shredded cabbage with sesame oil, rice vinegar, soy sauce, and mayonnaise until glossy.
5
Plate
Slice the rested cutlet into strips. Arrange over the dressed cabbage slaw and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 1 cup100g almond flour
- 4 tbsp24g parmesan
- 22 large eggs
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp56g avocado oil
- 2 cup180g cabbage
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp soy sauce
- 2 tsp2 tsp mayonnaise
- 11 lemon
