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    Home » Keto, Paleo, or Gluten Free

    Published: Jun 5, 2019 · Modified: Mar 3, 2021 by Angela · This post may contain affiliate links · 51 Comments

    Crispy Parmesan Chicken Cutlets

    Jump to Recipe Print Recipe

    This recipe for fried chicken cutlets is crispy on the outside and juicy on the inside. It results in a family-pleasing enteree that is quick and easy, perfect for any day of the week.   If you love cheese then this is the recipe for you, it is cheese on cheese goodness for the coating.  The key is a swap out of using almond flour and parmesan cheese in place of traditional bread crumbs for the fried chicken coating.  That simple change in making chicken cutlets without traditional breading keeps this recipe grain-free, gluten-free, and keto-friendly - triple winner chicken dinner!

    I often call these "adult chicken nuggets"!  (I have actually made these into small nuggets before, take longer to cut and prep but kids love them!)  If you want GRAIN-FREE FRIED CHICKEN NUGGETS, give those a try too.  Both recipes are easy to assemble, fry up quick, and the ingredients are often already in your refrigerator and pantry.  No better way to make poultry and enjoy Italian breaded chicken cutlets that are low-carb, keto, and gluten-free.

    Ingredients for Making Homemade Chicken Cutlets

    This recipe doesn't need many ingredients and it starts with super fine ground almond flour. If you have never used this before, make sure it is super fine and not an almond meal. Almond meal is coarse and will not stick to the chicken as well. It tends to fall off as it cooks and your oil will be very messy and the almond meal may start to burn in the pan. (I realize not everyone has almond flour but this can be made with regular flour. I tend to keep things gluten-free.)

    The recipe also requires:

    • chicken breasts
    • 2 eggs
    • garlic powder
    • salt & pepper
    • parmesan cheese *

    I make this recipe with two forms of parmesan cheese. I have tried this with each and a combination of both works best.  The finely grated parmesan helps coat and adhere to the chicken along with the almond flour to make the "breading" that helps seal the chicken and keep it moist.  The freshly grated parmesan from the block adds a deeper nutty parmesan flavor plus a texture that helps make this crispy.  Use both, it will be worth it and the cheese flavors really come through.

     

    crispy parmesan chicken ingredients the short order cook

    Crispy Parmesan Chicken Ingredients

     

    Pound Chicken Breasts Thin  (*thighs can be used)

    I make this recipe with chicken breasts as traditional chicken cutlets require.  I find the organic ones I buy at Costco are very thick. The packs usually contain 2-3 breasts that I cut horizontally to make thinner.  I then pound them out between two pieces of waxed paper with my meat mallet/tenderizer.   If you like chicken thighs instead, as many of my friends do, you can use boneless chicken thighs and pound thin as well.

    Why pound this out thin?

    • Ensures even cooking
    • Keeps the cooking time fast to get the inside to the right temperature without a chance of the coating (especially the cheeses) from burning
    • Helps tenderize the meat
    crispy parmesan chicken coating station the short order cook

    Coating station ready and chicken breasts cut and ready to pound thin

     

    2-Step Coating Prep & Frying for Chicken Cutlets

    Whisk the two eggs in a shallow dish or pie tin.  In a second shallow dish or pie tin, combine the cheeses, almond flour, garlic powder, salt, and pepper.  Mix to combine evenly. Dip each chicken cutlet in the egg and coat both sides.  Dredge chicken in the coating mixture and coat evenly. Press down if needed to ensure coating adheres to the chicken cutlets.

    These breast cutlets will be pan fried on the stove in a shallow amount of cooking oil.  In a cast-iron pan add the olive oil and bring to medium heat.  Drop a few sprinkles of the coating mix into the olive oil to test that it is high enough for frying.  If it begins to sizzle and bubble, the oil is ready.   Gently place each cutlet in the oil.   Cook for 5-6 minutes on each side.  They should come away from the pan easily and NOT stick when they are crispy and ready to be flipped.  Once both sides are golden brown and internal temperature is 165°, they are ready to be placed on a paper towel-lined plate to rest while the remaining cutlets are cooked.

    These chicken cutlets can be baked in the oven too if that is what you want to do. I would bake them at 400° until a meat thermometer registers 165° internal temperature.

    crispy parmesan chicken frying the short order cook

    Frying in olive oil in cast iron pan

     

    Serve with Lemon

    Lemon wedges are a perfect accompaniment to these chicken cutlets. Squeeze the lemon juice evenly over the chicken just before eating to bring a punch of acid and brightness to the crispy cutlet. It really helps balance the fat and the saltiness of the cheese.

    The last time I made these, we enjoyed them with my Antipasto Rice Salad. Rice paired with antipasto ingredients like salami, mozzarella, and olives are mixed with Italian dressing for a wonderful gluten-free salad alternative to pasta salad. You can find this amazing side salad here - https://theshortordercook.com/antipasto-rice-salad/

     

    PIN THIS RECIPE FOR SAFEKEEPING & SHARING!

     

    crispy parmesan chicken cutlets PIN

    crispy parmesan chicken cutlets PIN

     

    What to Serve with Chicken Cutlets:

    • Instant Pot Steamed Broccoli
    • Keto Cream of Mushroom Soup
    • Low Carb Keto Creamed Spinach Casserole

     

    crispy parmesan chicken cutlets

    Crispy Parmesan Chicken Cutlets

    Angela
    Thin chicken breast cutlets coated in parmesan and almond flour and fried crispy for a great keto-friendly and grain-free main dish.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 6

    Ingredients
      

    • 1 pound boneless skinless chicken breasts 3 thick breasts
    • 1 teaspoon garlic powder
    • salt & pepper
    • ¾ C grated parmesan cheese
    • ¾ C fresh shredded parmesan cheese
    • ½ C fine ground almond flour
    • 2 eggs
    • 6 tablespoon olive oil
    • lemon wedges

    Instructions
     

    • Place the chicken breasts out on a cutting board and cut in half horizontally. Place each cutlet between waxed sheet papers and using a meat mallet, pound thin and make sure the cutlets remain even thickness. This will ensure even cooking.
    • Season with salt and pepper on both sides. Set to the side.

    • Combine the 2 kinds of parmesan cheese, almond flour, garlic powder, plus additional salt and pepper in a shallow bowl or pie tin. In another bowl or pie tin, whisk the eggs.

    • Dip the chicken breasts into the eggs then into the parmesan mixture. Coat both sides evenly and shake off any excess. As you coat each side, press down lightly with the palm of your hand to help the coating stick to each side. Repeat with each chicken cutlet.

    • Heat oil in a large heavy-duty pan to medium heat. Add 3 chicken cutlets at a time and in a single layer. Cook for 5-6 minutes on each side, until golden and crispy. Do not flip too early or the coating will not be ready and likely fall from the cutlet. The parmesan coating should be golden on each side to be ready. Place on a plate lined with paper towels.
    • Repeat with remaining chicken cutlets. Cutlets should be crispy on the outside and 165° inside when checking with a thermometer.
    • Great served with lemon wedges to squeeze fresh lemon juice on top when plated.
    • ** Chicken thighs can be substituted and will take a different cooking time. Always check for the chicken to reach 165°.

    Notes

    Nutrition Facts
    Servings: 6
    Amount per serving  
    Calories 480
    % Daily Value*
    Total Fat 34.2g 44%
    Saturated Fat 12.1g 60%
    Cholesterol 162mg 54%
    Sodium 6033mg 262%
    Total Carbohydrate 3g 1%
    Dietary Fiber 0.3g 1%
    Total Sugars 0.2g  
    Protein 42.3g  
    Vitamin D 5mcg 26%
    Calcium 523mg 40%
    Iron 1mg 7%
    Potassium 210mg 4%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
    Keyword easy, fried, gluten-free, grain-free, keto, low carb, poultry

     

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    Tag @theshortordercookblog (Instagram & Facebook) or @shortorder_cook (Twitter). 

    I would love to see your latest creations and kitchen adventures.

     

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    Reader Interactions

    Comments

    1. Julia Kelahan says

      June 06, 2019 at 10:04 am

      My athlete kid has gone keto so I am definitely going to try this!

      Reply
      • Angela says

        June 06, 2019 at 12:47 pm

        Let me know if they are a hit, they are in our house!

        Reply
    2. Malia says

      June 06, 2019 at 12:24 pm

      Yum! Parmesan + frying = amazing. The hint of lemon? Beautiful. I'm going to try it with tofu cutlets!

      Reply
    3. Ramae Hamrin says

      June 06, 2019 at 12:28 pm

      This is such a great idea and such a healthier alternative to chicken nuggets! I use almond flour for a lot of recipes these days.

      Reply
    4. Brittany says

      June 06, 2019 at 1:31 pm

      I'm sitting at work hungry, thinking about dinner and those pictures look delicious! Will have to give this a try =)

      Reply
    5. Kyndall Bennett says

      June 06, 2019 at 2:25 pm

      I can't wait until we have our own house (with a big kitchen) so that I can try more meals like this. I have a meat mallet, but I'm afraid that our neighbors in the apartment will file a complaint if I really get into the prepping steps with it!

      Reply
      • Angela says

        June 06, 2019 at 4:07 pm

        haha, Leia always runs to the kitchen when I start pounding away - she is either excited knowing it is chicken or worried and wants to protect mommy?

        Reply
    6. Suzan says

      June 06, 2019 at 3:53 pm

      Love the idea of adding parmesan to this! Definitely will be giving it a try!

      Reply
    7. Anna says

      June 06, 2019 at 4:56 pm

      Interesting way to make a chicken. I think my family will love it. Thanks for sharing

      Reply
    8. Leigh Ann says

      June 06, 2019 at 5:39 pm

      This looks Amazing and anything that's remotely like a chicken nugget would go over well in my house. Great job!

      Reply
    9. Maureen Cardenas says

      June 06, 2019 at 6:34 pm

      OMG this sounds soooo good right now! I will definitely be making this!

      Reply
    10. Shirley says

      June 06, 2019 at 7:58 pm

      I am for sure going to try this! Except I will use regular flour hopefully it'll still be as yummy looking as yours!

      Reply
      • Angela says

        June 07, 2019 at 6:32 am

        Yes, it will be just as yummy I am sure. I have made these with gluten-free flour too and they are just as good. The almond flour is mostly for my dietary needs to go grain-free but my kids love them every which way I am willing to make them.

        Reply
    11. Heather says

      June 07, 2019 at 4:47 am

      These look delish! I have chicken in my fridge and going to try these this weekend.

      Reply
      • Angela says

        June 07, 2019 at 6:31 am

        Sounds like a plan, let me know what you think.

        Reply
    12. Kendra says

      June 07, 2019 at 5:29 am

      You had me at parmesan! Mmmm

      Reply
    13. Dawnmarie @ EnjoyingtheDays says

      June 07, 2019 at 5:58 am

      Chicken parmesan is one of my favorite Italian style dishes. Mmm...yours looks savory. What time should we be there for supper?

      Reply
      • Angela says

        June 07, 2019 at 6:30 am

        Any time darling! Bring the wine and we have a party!

        Reply
    14. Laura Lee says

      June 07, 2019 at 9:36 am

      I think I know what I'm going to ask my husband to make this weekend! I'm pretty sure we already have all the ingredients so he'll have no excuses. 🙂

      Reply
      • Angela says

        June 07, 2019 at 3:38 pm

        I love it!

        Reply
    15. Karla says

      June 07, 2019 at 10:12 am

      Once again, when I saw the photo, my stomach growled. I really am enjoying your recipes.

      Reply
    16. Kymberly Irwin says

      June 07, 2019 at 3:23 pm

      Now ... that is my kind of meal!!! I eat a paleolithic diet, so that's right up my alley ... minus the parm cheese, but I'd indulge! Yummy!!!

      Reply
    17. Lina says

      June 07, 2019 at 5:44 pm

      This looks so good! Parmesan cheese and chicken. That isn’t all I need. ☺️

      Reply
    18. Jennifer Morrison says

      June 07, 2019 at 8:44 pm

      This meal looks so amazing!!!! I love chicken, and it looks like a nice coating! I can't wait to try it.

      Reply
      • Angela says

        June 10, 2019 at 7:14 pm

        Thank you

        Reply
    19. Kelley says

      June 07, 2019 at 10:34 pm

      YUM! This looks delicious. I can not wait to try and make this for family dinner.

      Reply
      • Angela says

        June 10, 2019 at 7:13 pm

        Let me know if this is family approved.

        Reply
    20. Michele says

      June 08, 2019 at 7:13 am

      I love the idea of replacing the traditional bread crumbs, and anything with cheese is already a win! These look delicious!

      Reply
      • Angela says

        June 10, 2019 at 7:13 pm

        Yes winner winner chicken dinner

        Reply
    21. Angela Greven | Mean Green Chef says

      June 09, 2019 at 7:29 am

      Grana Padano is one of my favorites to add when crusting chicken for parmigiana, it adds great flavor and texture! 😋

      Reply
      • Angela says

        June 10, 2019 at 7:12 pm

        I agree, so much flavor and texture from one great ingredient.

        Reply
    22. Tricia Snow says

      June 09, 2019 at 8:28 pm

      This looks so good! I would squeeze lemon on it too! My mouth is watering either way!

      Reply
      • Angela says

        June 10, 2019 at 7:09 pm

        Oh yeah! Great suggestion, I love lemon.

        Reply
    23. Eileen Thorsen says

      June 10, 2019 at 12:03 pm

      Pinning this for later! It looks delicious! And I love that it is made with almond flour!

      Reply
      • Angela says

        June 10, 2019 at 7:05 pm

        Great, thank you.

        Reply
    24. Amber Dunn says

      June 10, 2019 at 2:35 pm

      This will definitely be added to my baking routine. Gluten free chicken? Perfect for our family.

      Reply
      • Angela says

        June 10, 2019 at 7:02 pm

        Wonderful to hear, hope they all love it as much as we do.

        Reply
    25. Windsofjane says

      June 10, 2019 at 4:02 pm

      I love the fact that this recipe doesn’t need a lot of ingredients. Easy to make & delicious! I will probably changed the flour to almond flour .

      Reply
      • Angela says

        June 10, 2019 at 7:00 pm

        It is super simple and at family hit.

        Reply
    26. Annette Durbin says

      June 10, 2019 at 6:20 pm

      I love that you used almond flour! Such a healthy alternative to all purpose flour.

      Reply
      • Angela says

        June 10, 2019 at 6:58 pm

        thank you

        Reply
    27. Pauline says

      June 10, 2019 at 9:33 pm

      I need to try this. I just eliminated wheat from my diet and miss chicken shnitzel. Yum.

      Reply
      • Angela says

        June 10, 2019 at 10:18 pm

        Then please try it, you will love this. I have traveled to Hungary, Austria, and Prague so I too love and miss schnitzel!!!! I cannot wait to hear what you think and I hope this has helped you with your craving.

        Reply
    28. Jill says

      June 11, 2019 at 11:29 am

      This looks tasty! I LOVE anything parmesan and love that it's made with almond flour, making it keto. Gotta try it!

      Reply
      • Angela says

        June 11, 2019 at 4:57 pm

        You will not miss the carbs or gluten, this is soooo good.

        Reply
    29. Michele says

      June 12, 2019 at 10:45 am

      I love to find new ways to remake chicken! Thanks!

      Reply
      • Angela says

        June 12, 2019 at 9:48 pm

        You are welcome. Hope you enjoy it.

        Reply
    30. T.M. Brown says

      June 17, 2019 at 11:23 am

      Love me some crispy parmesan chicken!! We have to use a substitute because of an egg allergy, but we make due and it's delish!! Yummy! You're right - it's the adult form of chicken nuggets. LOL.

      Reply
      • Angela says

        June 17, 2019 at 3:31 pm

        Hi- sour cream can be used in place of the eggs. It really coats the chicken and then the coating mixture will stick very well with this adjustment.

        Reply
    31. Caroline Parrott says

      October 25, 2019 at 2:50 pm

      Made a double batch with chicken thighs pounded and cut in thirds. Did not have any lemons so used some capers! 🙂

      Reply
      • Angela says

        October 25, 2019 at 8:50 pm

        Great, I hope you liked it and it turned out great with the alternations. Try with the lemon juice next time, really adds a pop of fresh flavor with the acidity.

        Reply

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    Hi, I'm Angela I’m Angela, a petite mom that loves to cook, eat and explore all things food. I have been cooking since I could pull up a stool to finally reach the counter. I still rely on my trusty stool every day. I am a former personal chef turned blogger that enjoys cooking with and for my family, traveling to try new cuisine, and constantly learning about food, drink, & how it touches all our lives.

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