Crispy Parmesan Chicken Cutlets | Low Carb | Keto | Gluten-Free

Whenever I make these Crispy Parmesan Chicken Cutlets, they disappear quickly so I am always sure to make extra so I have leftovers for the week. These chicken cutlets are a surprisingly fast and easy weeknight dinner. The secret to the richest, deepest flavor is to add a bit of butter to the skillet when frying. These crispy chicken cutlets are coated with Parmesan cheese and almond flour and the pan fried to perfection. If you have a cast-iron skillet, dig it out and use it when cooking these. The cast-iron skillet is great for making a nice crispy coating.

There are so many ways to serve these crispy chicken cutlets. Fresh from the skillet (our favorite way) served with a garden or arugula salad, or you can season with fresh herbs and a squeeze of fresh lemon juice, or top with garlic butter (another favorite way), or serve with dipping sauces such as marinara sauce, buffalo hot sauce, ranch, bbq sauce, etc.

If you have leftovers, these cutlets make fantastic Chicken Parmesan. Top the chicken cutlets with marinara sauce (I like Rao's Homemade Arribbiata) and mozzarella cheese.

Crispy Parmesan Chicken Cutlets

Chicken Parmesan made with Low Carb Crispy Cutlets

Crispy Parmesan Chicken Cutlets

Ingredients:

1 1/2lb boneless, skinless chicken breasts, thin cut (or pound thinly to 1/4 inch thick)

1/4 cup Bob's Red Mill Super-Fine Almond flour or Blue Diamond Finely Sifted Almond Flour

3/4 cup grated Parmesan cheese

2 tsp dried parsley or 1 tsp fresh parsley (optional)

1 tsp black pepper

1 tsp sea salt

2 eggs

8 T olive oil, divided

2 T butter (optional)

Directions:

1. In a shallow bowl, mix Parmesan cheese, almond flour, salt and pepper with a fork.

2. In a second shallow bowl, add eggs and beat lightly.

2. Dredge each piece of chicken in egg, then coat with the almond flour Parmesan mixture.

3. Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 3-4 minutes per side. Remove to paper towels to drain and season again with salt. Place the chicken cutlets on a clean baking sheet, or baking dish, and place in the warm oven while you cook the second batch. Garnish with parsley.

Notes:

1. Add 1 T butter to the olive oil while cooking to add another level of flavor!

Enjoy!

Avocado Chocolate Bread

This Avocado Chocolate Bread is supremely decadent, healthy, ridiculously moist, and oh so chocolaty! This bread is packed with vitamins, fiber, and healthy fats. It is gluten-free, low carb and keto friendly. The flavor of avocados is so mild, you don't taste it all! Use Hass avocados to make this recipe because they aren't bitter like other types of avocados, It's also a great way to use up those ripe avocados. Chopped walnuts and extra chocolate chips on top make this even more delicious. It's a must try!

This bread makes a wonderful dessert, breakfast, or snack. Only 3g net carbs per slice!

Avocado Chocolate Bread

Recipe adapted from: Living Healthy with Chocolate

Ingredients

1½ cups avocado

3 tablespoons melted coconut oil

1 teaspoon vanilla extract

2½ tablespoons coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)

3 tablespoons Sukrin Fiber Syrup Gold (or any other low carb sticky sweetener)

1/2 cup Swerve (or any other granular artificial sweetener)

2 room temperature eggs

½ cup walnuts

2 cups almond flour

¼ cup unsweetened cacoa powder

1 teaspoon baking soda

½ teaspoon salt

⅓ cup sugar-free chocolate chips, plus some more to sprinkle on top (such as Lily's)

Directions:

1. Preheat the oven to 350°F, and line the bottom and sides of an 8½ x 4½-inch medium loaf pan with parchment paper.

Add the avocado to a food processor and pulse to break it down. Then add the coconut oil, vanilla, coconut cream, Sukrin fiber syrup gold, and eggs, and pulse until smooth.

Chop the walnuts, and add them to a large bowl along with the almond flour, baking soda, cacao powder, salt and chocolate chips.

Using a rubber spatula, mix the wet and dry ingredients gently. Do not over mix.

Spoon batter into the prepared pan and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.

Bake until a toothpick inserted into the center of the loaf comes out clean, approximately 40 to 45 minutes.

Let the bread cool in the pan over a wire rack for about 10 minutes before serving. To preserve freshness, store bread inside an airtight container in the refrigerator.

Chicken Cordon Bleu | Low Carb | Keto

This easy low carb Chicken Cordon Bleu is a family favorite stuffed with ham and melted cheese, and served wtih a Mustard Cream Sauce. This is an easy dinner that is great for a weeknight, holiday or for feeding company. With Parmesan cheese and almond flour for a crisp coating (breading) and a creamy mustard sauce it feels like it's restaurant quality. It is completely delicious and the mustard sauce is amazing.

These chicken stuffed bundles are coated in a Parmesan cheese and almond flour mixture. Then browned in olive oil (in a pan on the stove top), and finished off in the oven. Serve with seasoned cauliflower rice, mixed veggies, and homemade biscuits. Yum!

Low Carb Chicken Cordon Bleu

Chicken Cordon Bleu

Chicken Bundles:

Ingredients:

4 skinless, boneless chicken breast halves (about 1 1/2 pounds)

6 slices Swiss cheese

6 slices cooked ham

1/2 cup Parmesan cheese

1/4 cup almond flour

3 eggs

1/4 teaspoon salt

1/8 teaspoon ground black pepper

3 tablespoons olive oil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x11 inch baking dish with nonstick cooking spray.

Cut each piece of chicken in half horizontally and place each piece between 2 sheets of wax paper.Using a meat mallet (use smooth side), pound out to a 1/4-inch thickness.

Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick.

2. Place Parmesan cheese and almond flour in a shallow dish; season with salt and pepper. In another shallow dish, add eggs and mix using a fork. Dip the chicken bundles in egg mixture and then dip into Parmesan cheese and almond flour mixture; transfer to a plate. Repeat process with remaining chicken bundles.

3.Heat olive oil in a large skillet over medium-high heat. Place chicken bundles in skillet and cook, until browned on one side, about 4 minutes. Turn chicken and cook 2 minutes more.

4. Transfer to prepared baking sheet and place in oven. Cook until cheese is melted and bubbly and chicken is cooked through, about 15-20 minutes, or until chicken is no longer pink. Remove toothpicks, and serve immediately with mustard sauce.

Mustard Sauce:

1 cup of heavy cream

1 T Dijon mustard

3 T Parmesan cheese

1/4 tsp thyme leaves

In a small sauce pan, mix all ingredients. Bring to a boil. Lower to a simmer. Cook until it starts to thicken (15-20 mins).

Enjoy!