Chicken Cutlets
Pork Panko crumbs surround tender chicken for an ultimate comfort food
Servings: 4
Calories: 402kcal
Cost: $15
Equipment
- 1 Oven
- 1 Baking sheet pan
- 1 Parchment paper or silicone sheet
Ingredients
- 4 Breast Chicken sliced in half
- 1 Spray Avocado Oil, optional for spritzing cutlets before baking
- 3 Cup Pork Panko or Pork Rinds crushed for coating
- 1 Tsp Pepper and Salt
- ½ Tbsp Garlic powder
- 1 Tsp Smoked Paprika
- 2 large Egg
- ¼ cup Unsweetened Almond Milk or Heavy Cream
- ¼ cup Mayo
- 2 Tbsp Pickle Juice
Instructions
- Preheat oven to 375°F / 190°C
- Line a baking sheet with parchment paper
- Prepare egg mixture by combining egg, unsweetened milk or heavy cream, mayo, and pickle juice
- Prepare the breading by combining salt, pepper, garlic powder, smoked paprika and pork crumbs.
- Slice each chicken breast in half to create a thinner cutlet.
- Flatten each cutlet with the flat side of a meat tenderizer. You can also place the chicken in a ziploc and flatten with a heavy canned good.
- Dip each cutlet in egg mixture, making certain to coat each cutlet completely.
- Coat egg coated chicken with breading mixture
- Transfer to lined baking sheet and repeat process for each cutlet.
- Spritz the top of your cutlets with avocado oil. Bake for 15 minutes, carefully flipping each cutlet. Bake an additional 15 minutes
- Remove from oven and allow cutlets to cool for 5 minutes before serving.
- Serve with ranch dressing, BBQ sauce, or splurge with some keto gravy and masked cauliflower.
Notes
These cutlets are an excellent make-ahead option to always have something low-carb in the freezer, ready to pop in the oven. Coat cutlets in the breading mix, place on a lined baking sheet, and freeze for 2 hours before transferring to an airtight, freezer-safe packaging. Can freeze up to 3 months if stored properly.
402 Calories | 2.7g Total Carbs 2.6g Net Carbs | 28.8g Fat | 38.9g Protein
