You won't go back to a non-keto version, even if you have people who aren't doing the ketogenic diet at your house. This was a hit with the kids, my parents (who aren't keto), and with David. He asked me next time to "make more!"
INGREDIENTS:
4 bone less skinless chicken breasts
salt
black pepper
1 cup almond flour
3 large eggs, beaten
3 cups freshly grated Parmesan cheese
2 tsp garlic powder
1 tsp onion powder
2 tsp dried oregano
vegetable oil
0.75 cup your preferred/favorite tomato/marinara sauce
1.5 cup shredded mozzarella
DIRECTIONS:
Preheat oven to 400 degrees. Using a sharp knife, cut chicken breasts in half crosswise. Season both sides with salt and pepper.
Place eggs and almond flower in 2 separate shallow bowls. In the third bowl, combine Parmesan cheese, garlic powder, onion powder, and oregano.
Dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat.
In a large skillet over medium heat, heat 2 tbsp cooking oil. Add chicken and cook until golden on each side, about 2-3 minutes per side.
Transfer fried cutlets to a baking dish. Spread tomato/marinara sauce evenly over each cutlet and top with mozzarella.
Bake until cheese is melty and chicken is cooked, about 10-12 minutes.
Top with fresh basil, if desired, once done.
Serving suggestion: Serve with zucchini or regular noodles with marina and more mozzarella.
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