Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1/2 cup grated Parmesan cheese
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 2 tbsp heavy cream
- Olive oil or avocado oil, for frying
Instructions:
- Prepare the Chicken:
- Place each chicken breast between two sheets of plastic wrap or parchment paper.
- Using a meat mallet or rolling pin, pound the chicken breasts to an even thickness, about 1/2 inch thick.
- Prepare the Breading Station:
- In a shallow bowl, combine the almond flour, Parmesan cheese, paprika, garlic powder, onion powder, oregano, thyme, salt, and pepper.
- In another shallow bowl, whisk together the eggs and heavy cream.
- Bread the Chicken:
- Dip each chicken breast into the egg mixture, allowing any excess to drip off.
- Then coat the chicken with the almond flour mixture, pressing lightly to ensure an even coating.
- Cook the Chicken:
- Heat a generous amount of olive oil or avocado oil in a large skillet over medium heat.
- Once the oil is hot, add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.
- Serve:
- Serve your Keto Chicken Schnitzel with a side of lemon wedges or your favorite keto-friendly dipping sauce.
