Keto Breaded Chicken Cutlets

Food Network Kitchens Keto Breaded Chicken Cutlet.
Cook Time
30 min
4 servings

Think you can’t have some of your favorite foods on a keto diet? Think again. These low-carb chicken cutlets will definitely satisfy your craving for fried chicken, and also make an excellent base for a keto chicken parm.



1 ½
lbs thinly sliced chicken breast
Kosher salt
cups almond flour
large eggs
cup grated Parmesan
1 ½
tsp paprika
tsp garlic powder
Ghee or avocado oil
lemon wedges, for serving


Step 1

If any of the chicken slices are thicker than ¼ inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of ¼ inch.

Step 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.

Step 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.

Step 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.

Step 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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