KETO PARMESAN CRUSTED CHICKEN BREASTS

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Garlic powder

  Spices

  ½ tbsp or 5g

• Italian Herb Seasoning Grinder

  McCormick

  1 teaspoon or 3g

• Himalayan Pink Salt, Fine Grain

  Himalayan Chef

  ½ tea spoon or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Shredded Parmesan Cheese

  Shredded Parmesan, Kraft

  ½ cup or 56g

• Avocado oil

  3 tbsp or 42g

Directions

1. Place the chicken breasts out on a cutting board, and cut in half horizontally into two thin pieces. Season both sides with garlic powder, herbs, salt, and pepper; Set aside.
2. In a shallow plate, whisk the egg. In another shallow plate, place the Parmesan.
3. Dip each chicken cutlet in the egg, and let the excess drip off. Press the cutlet into the Parmesan cheese to coat. Turn and coat the other side. Repeat with the remaining chicken pieces.
4. Heat the oil in a large NON-STICK skillet over medium-high heat. Place the chicken cutlets in the pan in a single layer, and DO NOT move them around. Cook for 5-6 minutes on each side without flipping, until golden and crispy.
5. NOTES: his recipe works best with shredded Parmesan that you can find in bags or plastic tubs at the grocery store. It does not work as well with the sandy-textured Parmesan that you find in the green cans. For best results, use a heavy-duty nonstick pan, and be careful not to move the chicken pieces around in the pan until the Parmesan is golden and crispy -- otherwise, the crust will slide right off!
6. https://greenandketo.com/keto-parmesan-crusted-chicken-breasts

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