Quick parmesan crusted chicken (Printer-Friendly Version)
# What You'll Need:
→ Chicken
01 -
1 pound chicken breasts (about 2-3 breasts)
→ Seasonings
02 -
1 teaspoon Italian seasoning (or seasoning of choice)
03 -
1/2 teaspoon garlic powder
04 -
Pinch of salt
05 -
Pinch of black pepper
→ Coating
06 -
1 cup grated or zested parmesan cheese
07 -
1/2 cup almond flour (or panko breadcrumbs for non-keto option)
08 -
2 eggs, beaten
09 -
3 tablespoons olive oil or butter for cooking
# Let's Cook!:
01 -
Lay chicken breasts on a cutting board and slice them in half horizontally to create thinner cutlets. Season both sides generously with Italian seasoning, garlic powder, salt, and pepper.
02 -
In a medium shallow bowl, combine the parmesan cheese and almond flour, mixing well. In another bowl, whisk the eggs until well beaten.
03 -
Dip each seasoned chicken cutlet first into the egg mixture, ensuring it's fully coated. Then press it into the parmesan mixture, covering both sides completely. Shake off any excess coating.
04 -
Heat the oil or butter in a large non-stick pan over medium heat. Once hot, add the chicken cutlets in a single layer (work in batches if needed). Cook for 5-6 minutes on the first side until golden brown. Don't flip too early or the coating might slide off!
05 -
Carefully flip the cutlets and cook for another 5-6 minutes on the other side until golden brown and the chicken is cooked through (internal temperature of 165°F).
# Recipe Notes:
01 -
This chicken is keto-friendly and low-carb when made with almond flour
02 -
For a non-keto version, you can substitute panko breadcrumbs for the almond flour
03 -
Using a non-stick pan is important to prevent the cheese coating from sticking
04 -
For extra flavor, try adding a pinch of cayenne pepper or dried herbs to the coating