Parmesan Crusted Chicken Cutlets (Gluten Free, Nut Free)

Very recently I discovered a way to make Keto Parmesan Crusted Chicken Cutlets without using any kind of nut flour. It’s a game changer. The chicken cutlets are just as tasty, if not more so.

It’s all in the ingredients and the technique, and it only takes minutes to make.

Ingredients for Keto Italian Parmesan Crusted Chicken Cutlets include herbs and pecorino romano cheese, the flavor boosters. Chicken cutlets, trimmed and sliced thin (for chicken parm) or thick are dipped into beaten eggs and dipped again in a mixture of herbs and grated cheese, then fried in olive oil on low setting.

Ingredients for Keto Italian Chicken Cutlets

• Boneless Chicken Breasts
• Eggs
• Pecorino Romano Cheese
• Italian Seasoning
• Olive Oil
• Lemon Wedges (for garnish)
• Salt, Pepper

These are ready to eat, or can be used for delicious chicken parm like here. Chicken cutlets can also be sliced and served in a big tossed salad with a vinaigrette.

• Lemon Honey Vinaigrette
• Champagne Vinaigrette
• Red Wine Shallot Vinaigrette
• Apple Cider Maple Vinaigrette
• Warm Honey Mustard Vinaigrette

One thing I always do is give my chicken breasts a little pounding to thin them out.

Take precautions with raw chicken, as you don’t want to contaminate your surfaces. I never lay cutlets on a wooden cutting board. I have a special “chicken only” color coded mat that I lay over my cutting board or on the counter. You can put the cutlets in a plastic bag or between parchment (my preference) and use the side of a mallot, a cast iron frying pan or a heavy rolling pin to thin the cutlets.

Note: You can skip the flattening and slice the cutlets into thinner pieces.

Of course one of the most popular ways to address chicken cutlets is to make chicken parm.