Ingredients
Equipment
Method
- Start by slicing each chicken breast horizontally to create thinner cutlets, or if your breasts are very thick, you can pound them gently between two pieces of plastic wrap to an even 1/2-inch thickness. This ensures even cooking and a more uniform crisp.2 boneless, skinless chicken breasts
- In one shallow dish or plate, whisk together the egg and heavy cream (if using) until well combined. In a second shallow dish or plate, mix the grated Parmesan cheese, almond flour, garlic powder, onion powder, black pepper, and salt. Stir until all the dry ingredients are evenly distributed.1 large egg, 1 tablespoon heavy cream, 1/2 cup grated Parmesan cheese, 1/4 cup almond flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt
- Dip each chicken cutlet into the egg mixture, ensuring it's fully coated. Let any excess egg drip off before transferring it to the Parmesan-almond flour mixture. Press the chicken firmly into the coating, making sure both sides are generously covered.2 boneless, skinless chicken breasts, 1 large egg, 1/2 cup grated Parmesan cheese, 1/4 cup almond flour, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt
- Heat the olive oil or avocado oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the coated chicken cutlets into the skillet, making sure not to overcrowd the pan (you may need to cook them in batches).2 tablespoons olive oil or avocado oil, 2 boneless, skinless chicken breasts
- Cook for about 4-5 minutes per side, or until the crust is golden brown and crispy, and the chicken is cooked through. The internal temperature should reach 165°F (74°C).2 boneless, skinless chicken breasts
- Alternatively, preheat your oven to 400°F (200°C). Place the coated chicken cutlets on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, or until the chicken is cooked through and the crust is golden and crisp.2 boneless, skinless chicken breasts
- Once cooked, remove the chicken from the skillet or oven and let it rest on a plate for a few minutes before serving. This allows the juices to redistribute, ensuring a moist and tender chicken.2 boneless, skinless chicken breasts
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven or toaster oven at around 350°F (175°C) for 5-10 minutes. Avoid microwave reheating.