Low carb chicken cutlet recipe - Dinner recipes

Author: Shirley Albanese

Dinner recipes Quick and easy recipes Ham recipes Main course

Thinly sliced chicken cutlets sautéed in a lemon butter sauce, served with lemon slices and fresh chopped parsley! In a little over 20 minutes, you can make high-protein, keto chimichurri chicken cutlets, which are moist and tender with a garlic-herb sauce.

Chimichurri Chicken Cutlets (High-Protein / Keto)
Chicken Cutlets with Mustard Sauce
Keto Open-Faced Chicken Cordon Bleu
Keto Chicken Francese
How many carbs are in chicken cutlets?
Can I eat chicken cutlet on the keto diet?
Can you have breaded chicken on keto?
How many carbs are in a breaded chicken cutlet?

Chimichurri Chicken Cutlets (High-Protein / Keto)

In a little over 20 minutes, you can make high-protein, keto chimichurri chicken cutlets, which are moist and tender with a garlic-herb sauce.
Provided by: Low-Carb Simplified
Total time: 22 minutes
Cook time: 12 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Argentinian
Number of ingredients: 9

Ingredients:

1 pound small to medium boneless skinless chicken breasts ((roughly 8 ounces each, purchase cutlets or thinly slice if you can))
¼ cup fresh parsley ((1/4 cup of fresh parsely is 8 grams by weight))
½ tablespoon oregano
2 garlic cloves (minced)
¼ teaspoon red pepper flakes
1 tablespoon red wine vinegar
3 tablespoons California Olive Ranch Extra Virgin Olive Oil ((for Chimichurri sauce))
1 tablespoon California Olive Ranch Extra Virgin Olive Oil ((for cooking chicken))
Salt and pepper to season

Nutrition:

How to cook:

Make chimichurri sauce: Pulse parsley, oregano, garlic, red pepper flakes, olive oil, and red wine vinegar in a food processor. Pulse until roughly pureed. Season with salt and pepper.
Prepare chicken: To cut chicken into cutlets (if not purchased as cutlets), firmly lay hand flat on top of chicken breast and cut through middle (parallel to cutting board) until you have two thin slices of chicken. Repeat process for each whole chicken breast. (For easier slicing, you may place chicken in the freezer for 20 minutes.) Next, place a piece of parchment or wax paper on top of chicken and pound cutlets with a mallet (rolling pin or heavy skillet will work as well) until about 1/4-inch thick. Try to make breasts as uniform as possible. When done, generously season chicken with salt and pepper.
Cook and serve: In a large skillet over medium-high heat, heat a tablespoon of olive oil. When hot, add chicken and cook until golden, about 3 minutes per side, and registers 165 degrees on thermometer. Remove from pan and plate. Drizzle chimichurri over chicken cutlets and serve immediately.

Notes: Chicken Cutlets with Mustard Sauce, I used just a small amount of seasoned almond flour for coating the chicken pieces to make this a low-carb dish, and the almond flour worked

Tags:

keto open-faced chicken cordon bleu chicken cutlets with mustard sauce chicken cutlets high-protein keto chimichurri chicken cutlets high-protein keto open-faced chicken cordon bleu low carb chicken cutlet recipe

Best Cheese Crusted Chicken Cutlets

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Chicken Cutlets with Mustard Sauce

Chicken Cutlets with Mustard Sauce is a super-quick and easy chicken dinner recipe that's low-carb, gluten-free, and dairy-free.
Provided by: Kalyn Denny
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 10

Ingredients:

4 chicken cutlet slices
1/4 cup almond flour
1 tsp. poultry seasoning
1/2 tsp. Szeged Chicken Rub (see notes)
1/4 tsp. salt (or to taste, but I only used a tiny bit of salt)
fresh ground pepper to taste
2 T butter
3/4 cup chicken broth
1 T Dijon mustard
2 T mayo

Nutrition:

Calories: 293 calories
Carbohydrate: 2 grams carbohydrates
Cholesterol: 104 milligrams cholesterol
Fat: 16 grams fat
Fiber: 1 grams fiber
Protein: 34 grams protein
Saturated Fat: 5 grams saturated fat
Serving Size: 1 serving
Sodium: 615 milligrams sodium
Sugar: 1 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 10 grams unsaturated fat

How to cook:

Combine almond flour, poultry seasoning, chicken rub, salt, and pepper in flat dish.
Dredge all chicken cutlet pieces in almond flour mixture and set aside.
Heat heavy frying pan big enough to hold all the pieces in one layer, add butter, and melt over medium heat.
Add chicken cutlets and watch until they barely start to brown on the edges, about 2-3 minutes, then turn and cook for about 2-3 minutes longer on the other side.
The chicken is done when it feels firm (but not hard) to the touch. If you have an Instant Read Meat Thermometer, cook chicken to 165F/75C.
Remove chicken to a plate and cover with foil to keep warm.
Deglaze the pan with chicken stock, stirring well to get browned bits from the bottom of the pan.
Whisk together Dijon and mayo, then whisk that into the liquid in the pan.
Cook sauce, whisking the whole time, until it is reduced by about 1/3, about 2-3 minutes.
Pour sauce over chicken and serve immediately.

Notes: Chimichurri Chicken Cutlets (High-Protein / Keto), Ingredients. 1x 2x 3x · ▢ 1 pound small to medium boneless skinless chicken breasts (roughly 8 ounces each, purchase cutlets or thinly slice if

Keto Open-Faced Chicken Cordon Bleu

All the flavors of traditional cordon bleu but keto friendly and much easier to assemble since there is no stuffing or rolling involved.
Provided by: France C
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 10

Ingredients:

1 pound chicken cutlets, pounded to 1/4-inch thickness
salt and freshly ground black pepper to taste
2 eggs
1 teaspoon Dijon mustard
⅔ cup almond flour
⅓ cup freshly grated Parmesan cheese
½ teaspoon garlic powder
¼ cup avocado oil
¼ pound shaved deli ham
1 cup shredded Swiss cheese

Nutrition:

How to cook:

Preheat the oven to 375 degrees F (190 degrees C). Season chicken cutlets with salt and pepper; set aside.
Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.
Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.
Place chicken cutlets on a baking sheet. Top with slices of ham and cover with shredded Swiss cheese.
Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.

Notes: Keto Chicken Scallopini - Peace Love and Low Carb, This Chicken Scallopini with Tomatoes is the perfect quick and easy one pot meal. Tender chicken cutlets, pan-seared to perfection and cooked in a lemon

Keto Chicken Francese

Thinly sliced chicken cutlets sautéed in a lemon butter sauce, served with lemon slices and fresh chopped parsley!
Provided by: Julianne
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 11

Ingredients:

1 1/2 pounds chicken breast (sliced into thin cutlets)
1/4 cup super fine almond flour
1/4 cup Oat Fiber (see notes)
3 large eggs (beaten)
1/4 cup white wine (I use Pinot Grigio)
2/3 cup chicken stock (see my recipe)
3 cloves garlic
zest and juice of 1 large lemon (or 2 small)
1/3 cup butter (salted)
olive oil (for frying)
salt and pepper to taste

Nutrition:

How to cook:

Add the almond flour, oat fiber, salt and pepper to a bowl and whisk to combine and get out any lumps. Set up your breading station with one plate having the chicken cutlets, another with the flour and a third with the beaten eggs.
Heat a large non-stick skillet to medium and add in about a tablespoon of the butter (per batch) and olive oil. Take each cutlet and coat it in the flour mixture, then shake off any excess. Then dip into the egg and sauté for a few minutes on both sides or until the chicken is cooked through. It shouldn't take long if your chicken is cut super thin.
You'll need to work in batches, so pile up the cooked chicken on a plate and reserve till you make the sauce.Once the chicken has all been cooked, add in the garlic and sauté for about 20 seconds, careful not to burn it!
Deglaze the pan with the white wine, scraping up the brown bits of flavor. Allow it to cook for 1-2 minutes, then add in the chicken stock and lemon juice. Simmer for a few minutes, or until reduced by half. Stir in the remaining butter and parsley, then add the chicken back in for a couple of minutes, just to coat in the sauce and reheat through.
Serve with a drizzle of the sauce over the top, then garnish with slices of lemon.Store leftovers in the fridge for a few days or freeze.

Notes: Chicken Francese - Keto and Low Carb, Thinly sliced chicken cutlets sautéed in a lemon butter sauce, served with lemon slices and fresh chopped parsley!