Chicken fillet keto cutlets

These keto patties are reminiscent of chicken schnitzel with a cheese flavor. Cutlets are prepared from a thin slice of meat 5-8 mm thick. This shape is easy to create if you use a hammer to beat off a thick piece of meat. Thin meat is well saturated with spices, and the breading keeps the juice inside.

Ingredients

• For cutlets
• 700 gr chicken breasts
• ¾ glass of almond flour
• ⅓ a glass of grated Parmesan cheese
• 1 tea spoon. paprika
• 1 tea spoon. italian seasoning
• ¼ glass ghee
• 1 tea spoon. garlic powder
• 1 PC. chicken egg (for cooking in a pan)
• For serving
• 1 PC. lemon
• 1 PC. a bunch of parsley

Directions

1. Preheat oven to 190C and cover baking sheet with parchment paper.
2. In a bowl, combine melted butter, garlic powder, salt and pepper.
3. In a separate bowl, combine almond flour, shredded parmesan, paprika and Italian seasoning.
4. Shape the chicken cutlets: cut the thighs or breast fillet lengthwise, beat with a kitchen hammer until chunks are 5-8 mm thick.
5. Dip the cutlet in the butter and seasoning mixture and shake off any excess. Place the patty in the almond flour mixture and gently roll on all sides.
6. Transfer the patties to the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
7. In a bowl, combine 1 chicken egg, garlic powder, salt and pepper.
8. In a separate bowl, combine almond flour, shredded parmesan, paprika and Italian seasoning.
9. Shape the chicken cutlets: cut the thighs or breast fillet lengthwise, beat with a kitchen hammer until chunks are 5-8 mm thick.
10. Dip the cutlet into the egg and seasoning mixture and shake off any excess. Place the patty in the almond flour mixture and gently roll on all sides.
11. Preheat a frying pan, add ghee. The oil should cover the bottom of the pan by 0.5 cm.
12. Fry the cutlets in a pan on both sides for 3-5 minutes.
13. Serve cutlets with sliced ​​lemon and fresh parsley.