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Composition Keto Breaded Chicken Cutlets:

1. Provide 1 pounds of thinly sliced chicken breast
2. You need for Kosher salt
3. Need 1 1/3 cups for almond flour
4. Prepare 2 large eggs
5. Take 1/3 cup for grated Parmesan
6. Require 1 teaspoons - paprika
7. Require 1/3 teaspoon of garlic powder
8. Give - Ghee or avocado oil, for frying
9. Provide Lemon wedges, for serving

Keto Breaded Chicken Cutlets start cooking:

1. If any of the chicken slices are thicker than 1/4 inch, pound them out one at a time between 2 sheets of plastic wrap with a meat mallet to a thickness of 1/4 inch.
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.
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.
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.
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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