CRISPY PARMESAN CRUSTED CHICKEN BREASTS (LOW-CARB – KETO) #healthy #diet

Light and Crispy outwardly and delicate within this parmesan crusted chicken is an absolute necessity attempt! It's made in less than 10 minutes and is low-carb and keto at just 1 carb per serving!!

Firm Parmesan Crusted Chicken Breasts (Low-Carb - Keto)Winner champ chicken supper! This fresh parmesan chicken is a most loved in our home due to how firm and delightful it is. The children adore it on pasta and I appreciate it on a plate of mixed greens. It has an aftertaste like something you would arrange from a fine Italian café without the costs sticker price.

The key to the scrumptious "Italian" season, firm outside layer and dazzling shading is (clearly) parmesan cheddar. The cheddar holds fast to the chicken and when softened in the dish, gives the chicken a wonderful brilliant and fresh covering that is incredible.

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Ingredients

• 1 pound chicken breasts 2-3 chicken breasts
• 1 teaspoon Italian seasoning or seasoning of choice
• 1/2 teaspoon garlic powder
• Pinch of salt and pepper
• 1 cup grated or zested parmesan cheese
• 1/2 cup almond flour or panko breadcrumbs
• 2 eggs
• 3 tablespoons olive oil or butter or oil of choice

Instructions

1. Lay the chicken breasts out on a cutting board and cut in half horizontally. Generously season with Italian seasoning (or seasoning of choice), garlic powder, salt, and pepper; Set aside.
2. Combine the parmesan cheese and almond flour in a medium shallow bowl. In another bowl, whisk the eggs.
3. Dip the chicken breasts into the egg mixture then into the parmesan mixture. shake off the excess breading. Repeat until all the chicken cutlets are covered.
4. Heat oil or butter in a large NON-STICK heavy duty pan. Add chicken cutlets in a single layer and cook for 5-6 minutes on each side, until golden and crispy. Be sure not to flip until the parmesan is golden on the first side or it will slide off. Repeat with remaining chicken cutlets.

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