Breaded Chicken Cutlets
These crispy, golden Breaded Chicken Cutlets are made with almond flour and Parmesan for a low-carb, gluten-free twist on the classic. Perfectly seasoned and pan-fried in ghee or avocado oil, they’re juicy on the inside and crunchy on the outside—an ideal main dish for lunch or dinner. Serve with fresh lemon wedges for a zesty finish.
Ingredients & Equipments
1 1/2 pounds thinly sliced chicken breast
Kosher salt, to taste
2 cups almond flour
3 large eggs
1/2 cup grated Parmesan cheese
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
Ghee or avocado oil, for frying
Lemon wedges, for serving
Instructions
Prep the Chicken
If any chicken slices are thicker than 1/4 inch, place them between two sheets of plastic wrap and gently pound with a meat mallet until evenly thin.Light Coat with Almond Flour
Lay the chicken slices on a plate or baking sheet. Sprinkle lightly with salt and dust both sides with a small amount of almond flour.Set Up Breading Stations
In one shallow bowl, beat the eggs.
In another shallow bowl, combine the remaining almond flour, Parmesan, paprika, and garlic powder.
Bread the Chicken
Dip 1–2 chicken slices into the egg mixture, allowing excess to drip off. Then coat them fully in the almond flour-Parmesan mixture. Place them back on the plate or sheet. Repeat with all chicken slices.Fry the Cutlets
In a large skillet, heat about 1/4 inch of ghee or avocado oil over medium-high heat until hot but not smoking.
Fry the chicken in batches—cook each side for about 3 minutes, or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain. Add more oil as needed for additional batches.Serve
Serve warm with lemon wedges for a fresh, tangy finish.
- Pro Tip
For extra crispiness, let the breaded chicken sit for 5–10 minutes before frying. This helps the coating adhere better during cooking.
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