Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/4 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg, whisked
- 2 tbsp olive oil
- 2 tbsp butter, melted
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Slice chicken breasts into thin cutlets and pound to even thickness.
- Mix almond flour, Parmesan, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish.
- Dip chicken in beaten egg, then coat evenly in the almond flour mixture.
- Heat olive oil in an oven-safe skillet over medium-high heat. Cook chicken for 2–3 minutes per side until golden.
- Transfer skillet to oven and bake for 6–8 minutes until internal temp reaches 165°F (74°C).
- Mix melted butter and minced garlic; drizzle over chicken.
- Broil 1–2 minutes until edges crisp up slightly.
- Garnish with parsley and serve.
Notes
- For extra crispy results, broil for 1–2 minutes at the end.
- Ensure chicken is fully cooked by checking internal temperature.
- Substitute almond flour with crushed pork rinds for a nut-free option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Pan-sear and oven-bake
- Cuisine: Italian-American
- Diet: Keto
Nutrition
- Serving Size: 1 chicken breast</li
- Calories: 342 Kcal
- Sugar: 1g
- Sodium: 598mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 106mg
