Description
You can make these Parmesan chicken cutlets in just 30 minutes. It’s a super easy keto recipe and best of all, it’s crazy delish.
Ingredients
- ¼ cups Melted Butter
- 1 teaspoon Garlic Powder
- Salt And Pepper, to taste
- ¾ cups Almond Flour
- ⅓ cups Grated Parmesan Cheese
- 1 teaspoon Smoked Paprika
- 1 teaspoon Italian Seasoning
- 1-½ pound Chicken Breasts Sliced Into Cutlets, Pounded To ¼ Inch (0.5cm) Thickness
- 1 Lemon, For Serving
- Fresh Chopped Parsley To Garnish
Preparation
Preheat oven to 375ºF (190ºC) and line a large baking sheet with parchment paper or with a silicone baking mat.
In a small bowl, mix melted butter, garlic powder, salt and pepper.
In a shallow dish, add almond flour, grated Parmesan, paprika and Italian seasoning. Mix well to combine.
Dip chicken into butter mixture, then shake off any excess. Place it into the almond flour mixture, and gently press to coat evenly on both sides.
Place it into the prepared baking sheet and bake for 15–20 minutes, or until golden brown and cooked through. Serve with lemon and garnish with fresh chopped parsley.
