Parmesan-Crusted Chicken Cutlets

Method

1. Pound the cutlets to an even ½-inch thickness. Season with salt and pepper.
2. Mix the parmesan, almond flour, garlic powder and Italian seasoning in a shallow dish. Beat the eggs in another.
3. Dip each cutlet in the egg, let the excess drip off, then press firmly into the parmesan mixture on both sides.
4. Heat the oil in a large skillet over medium heat. Fry the cutlets in batches 3 to 4 minutes per side until deep golden and 165°F (74°C) inside. Drain on a rack.
5. Serve with lemon and parsley, or top with warm marinara and mozzarella and broil for a minute.

Storage: Refrigerate 4 days. Re-crisp in a 400°F oven or air fryer for 6 to 8 minutes.

Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.

Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.