Low Carb Chicken Cutlet Recipes

Low Carb Chicken Cutlet Recipes

This low carb Chicken Cutlet suggests a flavor like it originated from an eatery. It cooks in a skillet rather than a sheet dish and the low carb breading remains firm and tasty. 

This formula for low carb chicken Cutlet guarantees incredible Italian flavor with insignificant exertion! 

Chicken Cutlet is on the menu of pretty much every Italian eateries I have ever frequented. It's one of those famous dishes that everybody cherishes. Since my mom is second era Italian American, chicken Parm was a dish she would make at home for the family. 

Step by step instructions to MAKE TRADITIONAL CHICKEN CUTLET: 

  1. Pound chicken bosom cutlets to even thickness for cooking and season with salt and pepper. 
  2. Plunge chicken cutlets into an egg wash, at that point coat with prepared bread scraps. 
  3. Sear chicken in a hot container with oil until the covering is carmelized and fresh, and the chicken is nearly cooked through. 
  4. Spot the chicken on a sheet skillet, top with tomato sauce and cheddar and heat in a 350 degree F broiler until the chicken is cooked through and the cheddar softens. 

Customary Chicken Cutlet is totally heavenly, yet sets aside a lot of opportunity to make. It's likewise very carby! I chose to improve the formula a little and lower the carbs. 


Making Chicken Cutlet low carb is anything but difficult to do. Since the majority of the carbs are in the covering and sauce, discovering substitutions is simple. 


Before, I made low carb bread morsel covering for chicken with almond flour or coconut flour. It was easy to do and sufficient for me. Afterward, I added Cutlet cheddar to the blend and saw an enhancement in taste and surface. 

These days, I utilize a mix of pounded pork skins (it must be a residue without expansive pieces) and Cutlet cheddar prepared with Italian flavoring, garlic and onion powder. The surface when cooked is particularly similar to panko bread pieces and tastes astounding. It's fresh and heavenly. 

Some of you don't eat pork. That is alright. I have seen formulas that utilization whey protein disengage as a covering for chicken – like Mira does in her Keto browned chicken formula. It has somewhat of a crystalline surface whenever utilized without anyone else, however I'm certain that joining it with Cutlet cheddar will alleviate a portion of the surface. 

A serving of low carb chicken Cutlet on a plate with melty cheddar and embellished with basil. A serving of chicken Cutlet is being lifted by a spatula from a skillet in the background.Save 

Step by step instructions to COOK LOW CARB CHICKEN CUTLET: 

You can cook this low carb chicken Cutlet formula simply as you complete a customary formula. It very well may be sautéed in the dish and after that completed on a sheet container in the stove. I chose to avoid the sheet dish and spot the entire skillet into the stove. The lingering heat from the dish keeps on cooking the base of the chicken, keeping the covering fresh, while the brilliant warmth of the stove cooks the chicken through. 

The outcome is a firm, very much prepared covering finished with delightful Marinara and melty cheddar. It's heavenly and tastes similarly in the same class as any eatery chicken Cutlet. 

NOTE: If it's Summertime and you would prefer not to utilize your broiler here's an Easy Caprese Chicken Mozzarella formula you can cook totally on your stove top. Since the chicken isn't breaded, it sets aside even less opportunity to make. It's excessively quick and simple. 


1/2 pounds boneless-skinless chicken bosoms around 3-4 huge bosom parts 
salt and pepper 
2 tablespoons olive oil 


  • 1/2 container ground Cutlet cheddar (1 oz) 
  • 1 container squashed pork skins (1 oz) 
  • 1 teaspoon dried oregano 
  • 1 teaspoon dried basil 
  • 1/4 teaspoon granulated garlic 
  • 1/4 teaspoon granulated onion 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon pepper 
  • 2 expansive beaten eggs 


  • 2 glasses low carb Marinara Sauce (I use Rao's) 
  • 6 ounces crisp mozzarella cheddar 
  • 1/2 glass ground Cutlet cheddar (1 oz) 
  • Guidelines 


Let the chicken lay on the counter for 20-30 minutes before starting. This takes the chill off and causes it cook all the more equitably. At that point, dry the chicken with paper towels and pound to an even thickness. Season with salt and pepper. 
Preheat the stove to 350 F and spot the rack in the center position. Spot the cast iron skillet over medium warmth and let it start warming. 
Blend the dry elements for the morsel blend on a supper plate. Beat the eggs in a bowl extensive and shallow enough to oblige a bit of chicken. 
At the point when the skillet is hot, include the oil, whirling to coat and start... 


  1. Beginning with the biggest to littlest chicken bosom, get a bit of chicken with a fork and spot into the egg blend, covering the two sides. Give the overabundance trickle a chance to off, at that point place it over the morsel blend, equitably covering all sides. Utilizing the fork, tenderly spot the covered cutlet it into the skillet. Rehash the procedure for the majority of the chicken. 


  1. Set the clock for 3 minutes and let the chicken cook undisturbed. At that point, beginning with the biggest chicken bosom, flip the majority of the chicken over. Turn off the warmth and best the Chicken Cutlet with any outstanding morsel blend. At that point spoon the sauce over every chicken bosom. 


  1. Spot the skillet in the stove, revealed for 15-20 minutes. Expel and best the skillet chicken Cutlet with the cheeses and spot an oiled bit of aluminum foil over the best. Come back to the stove for 5 additional minutes until the cheddar has dissolved. 
  2. Let rest for a few minutes previously serving.

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