Ingredients:
- 2 large chicken breasts, sliced in half lengthwise to make 4 thin cutlets
- Salt and pepper, to taste
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 2 large eggs
- 2 tbsp heavy cream
- 4 tbsp avocado oil or olive oil for frying
- Fresh lemon wedges for serving
Instructions:
- Prepare the Chicken: Pat the chicken cutlets dry with paper towels. Season each cutlet with salt and pepper on both sides.
- Set Up Breading Station: In a shallow bowl, mix almond flour, grated Parmesan, garlic powder, onion powder, and paprika. In another bowl, whisk together the eggs and heavy cream.
- Bread the Chicken: Dip each chicken cutlet into the egg mixture, then dredge it in the almond flour mixture, pressing lightly to ensure it’s fully coated.
- Fry the Schnitzels: In a large skillet, heat the avocado or olive oil over medium heat. Once the oil is hot, add the chicken cutlets, cooking for about 3-4 minutes on each side until golden brown and crispy.
- Serve: Transfer the schnitzels to a paper towel-lined plate to drain any excess oil. Serve hot with fresh lemon wedges on the side.
Tips:
- Crispier Crust: If you want extra crispiness, chill the breaded chicken in the fridge for 15-20 minutes before frying.
- Toppings: Pair with a simple arugula salad or a keto-friendly coleslaw to complement the flavors.
This Keto Chicken Schnitzel is crispy, flavorful, and low-carb, making it a great alternative to traditional schnitzel! Enjoy it with a wedge of lemon for a bright, tangy finish.
