We may have put on a few pounds during our holidays. It’s always so difficult to stay on track while on holiday, but the plus side is that we did walk a lot, the day we visited the Alhambra in Granada we walked 11 kilometres!
Now that we are back to reality, we wanted to get back into eating fewer carbs. This used to be one of JTs favourite meals but I was a little apprehensive in making chicken cutlets without breadcrumbs and this recipe definitely does not disappoint. The almond flour crisps up beautifully and provides a wonderfully flavoured coating. I served this cutlet with cauliflower purée and cucumber salad. JT loved it.
Low Carb Chicken Cutlets
A KitchenInspirations Original Recipe
Serves 2
Ingredients:
- 200 g chicken breast
- Pinch of dehydrated garlic powder
- Pinch of dehydrated onion powder
- 1 egg
- 5 g Parmesan cheese, finely grated
- 75 g almond flour
- Pinch of herbes en Provence
- Pinch of Salt
- 30 mL grapeseed oil for frying
Directions:
- Portion two 100 g chicken breasts and pound thinly between sheets of plastic wrap.
- Combine the Parmesan cheese and almond flour, set aside.
- Lightly whisk the eggs with the herbs, onion, garlic and salt together and set aside.
- Dip the chicken breast into the egg and coat it, allow excess to drip off. Then dip it into the almond flour mixture to coat both sides. Repeat with the second breast.
- Heat the oil in a frying pan. Pan fry chicken both sides until the internal temperature is 171° C. Serve hot with lemon wedges.
The look lovely, Eva! I love so much chicken or pork cutlets, especially the Japanese ones, and I’m sure I’d love your inventive version.
Isn’t it wonderful that we walk a lot during holidays and thus can eat more than we usually do???? If I didn’t walk a lot during our long Japan holidays I wouldn’t fit my clothes on return!
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Great idea Eva. Never thought of this as being low carb. ha. Hope you had a really lovely holiday
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Really like the idea of coating cutlets with almond flour. Gotta try this — looks really good. Great garnish, too. Thanks!
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Thank you kindly John, it’s a nice alternative if you are trying to avoid gluten or wheat flour in general.
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Ooh I think I’d love the additional flavour from the almonds in this! 😀 Clever idea.
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Thanks Lorraine, the almonds definitely up the cutlets to the next level.
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An elegant way to watch what you eat! GREG
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Thanks Greg, it was quite tasty too.
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This sounds so tasty and I like that it’s comforting too (so you don’t feel deprived, which never works in the long run). I really like the use of almond – I’ve tried a couple of alt breadcrumbs (rice/corn/coconut) but haven’t found one I really like, I tend to default to nutritional yeast but the almond would be more substantive.
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Thanks Kelly, you’ve got me intrigued in the nutritional yeast, I bought some flakes over the weekend to give it a go. Now to figure out where to use it, I will check your blog for suggestions.
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Fantastic! Almond meal coating is even better and tastier!
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It sure is, Angie, I can’t believe how little we missed the flour coating.
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Great idea! I know this is an entree that both Bill and I would love. I need to become an ace pounder like you and work on getting a much thinner cutlet. These are perfect!
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Thanks Liz, these cutlets started out relatively thin from the butcher, I just had to pound it a bit more.
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