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Lo-Carb Italian Chicken Cutlets by

Source: Teri Rose


4 Boneless, skinless chicken breasts
1 C. Almond meal
1/2 C. Grated Parmesan cheese
1 tsp. Garlic powder
1 tsp. Onion powder
Salt & pepper to taste
Olive oil


Place a chicken breast between two sheets of plastic wrap or in a ziplock bag with top unzipped. Pound with a mallet until it's 1/4" thick. Repeat with all the breasts. Combine almond meal, Parmesan cheese and spices, stirring until well mixed. Heat on medium high heat enough olive oil in a heavy skillet to coat the bottom. Dredge the chicken breasts through the almond meal mixture until thoroughly coated on both sides. Brown in heavy skillet until golden on each side. Do not overcook! Remove to a plate. If necessary, cutlets can be kept warm in a 180* oven while you continue to fry more. Wonderful served with salad or a lo-carb pasta tossed with butter and garlic.

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