My husband's all time favorite meal is chicken milanesas but I don't like to make them too often because they are fried and full of fat and calories. So lately I have been trying to create a healthier version of his favorite meal and since I am trying to eat fewer carbs, I decided to make a version using almond flour that was baked instead of fried. Although it isn't quite as good as the fried and breaded version, it is definitely delicious. It's also incredible versatile - use it to make a low carb chicken parmesan, "fried" chicken sandwiches, salads, and more.
Low Carb Baked Chicken Cutlets
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- 1.33 lbs boneless skinless chicken breast
- 1/2 cup almond flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp onion powder
- 1/4 tsp dried oregano
- 1 tbsp parsley
- 2 U egg whites, whisked
- salt and pepper
Preheat the oven to 400 degrees.Lightly pound the chicken breast cutlets to a uniform thickness. I like mine of the thin side, but any thickness will work as long as they are similar so they cook evenly.
Season chicken with salt and pepper.
Mix together the almond flour, spices, and parsley. Set out in a shallow dish.
Dip the chicken into the egg, letting excess drip off. Then dredge in the almond flour. Set on a prepared baking sheet. Repeat with remaining chicken.
Bake for 15-25 minutes until chicken is fully cooked, flipping halfway through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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