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.

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Keto Parmesan Crusted Chicken Cutlets

Keto Parmesan Crusted Chicken Cutlets, (grain free, gluten free)

Course Entree

Cuisine Italian

Keyword chicken cutlets

Prep Time 14 minutes minutes

Cook Time 15 minutes minutes

Baking Time 15 minutes minutes

Ingredients

• 2 boneless chicken breasts
• salt, pepper
• 2 large eggs
• 2 cups grated cheese (pecorino or parmesan) Or combination
• 4-6 tablespoons avocado or olive oil

Instructions

• Slice chicken breasts crosswise for cutlets. Cut into pieces. Pound thin. It's important to pound the chicken breast pieces, which helps to tenderize them. Place between two pieces of plastic wrap or parchment and pound with rolling pin. Or use a meat tenderizer tool.
• Sprinkle chicken with Italian seasoning.
• Beat eggs with a two tablespoons of water.
• Season chicken with salt and pepper.
• Mix italian seasoning into cheese.
• Dip chicken in eggs, then cheese.
  
• Heat oil in heavy, large frying pan. Cook on medium low.
• Fry chicken cutlets about 3-5 minutes on each side. Don't turn over until chicken moves easily. Chicken is done when center is 165 degrees F.
  

The post Parmesan Crusted Chicken Cutlets (Gluten Free, Nut Free) appeared first on Spinach Tiger.

Ricotta Stuffed Chicken Breast is Keto Friendly

My favorite breading for chicken breasts is pork panko, which made a crunchy chicken coating possible. That makes this dish very keto friendly. 

This is another one of those stove top to oven recipes that is super easy, but don’t skip important steps like pounding the chicken breast thin. If you don’t, your chicken will seize up and be too difficult to work with.

Ingredients for Ricotta Stuffed Chicken Breast

• Chicken Breast
• Pork Panko (or crushed pork skins)
• Ricotta Cheese
• Mozzarella Cheese
• Egg
• Spinach (or parsley)
• Salt, Pepper
• Lemon Wedges

If you really want to take this dish to ten kisses, try the optional lemon sauce. 

Optional Lemon Sauce

• white wine or chicken broth
• lemon juice
• white wine vinegar
• butter
• parsley

How to Make Ricotta Stuffed Chicken Breast

• You must first pound your chicken breasts to flatten them. You can do this in a number of ways, but my favorite way is to put the chicken in a large plastic bag, and use either my meat pounder or a flat cast iron pan. Pound them as thin as you can, as they will naturally shrink up a bit and become thicker than you think when they are baking.
• Mix all the ingredients except the Pork Panko. The egg helps to bind the cheese. I use half of the beaten egg for the ricotta cheese and half to brush on the chicken and roll in Pork Panko. I only do the top like this as the bottom can get mushy.
• Bake in oven at 400 degrees F. (204 C.) until the inside reaches 165 degrees. F. (74 C. ). 
• Serve with lemon wedges or lemon sauce.
• You could also serve this with a side of tomato sauce.

Boneless chicken breasts are a go to for so many people, and while sometimes I find them boring and bland, ricotta stuffed chicken breasts feel very gourmet. The best accompaniment is a nice green salad with this champagne vinaigrette. 

Tips for Ricotta Stuffed Chicken Breast with Optional Lemon Sauce

• If you don’t want to make the lemon sauce, that’s fine, just serve with lemon wedges, and make sure to season with salt and pepper. 
• Make sure to bake your chicken breast on a parchment paper, as ricotta cheese tends to ooze out a little. I like the pre-cut parchment sheets that fit on a baking sheet. 
• Make sure your ricotta is not too watery to begin with. Use full fat and you might sit it in sieve for 30 minutes to get the liquid out. I use the brand Polly O and don’t need to do that. 
• Taste your ricotta before you add raw egg to see if it’s seasoned enough for you. 
• Let your chicken rest for ten minutes before eating. 

Spinach Tiger Recipes and Note to My Readers

If you’re sticking with me and these keto friendly recipes, I’d like to thank you and tell you how much I appreciate your nice comments and emails. I work hard on these recipes to make sure that you can repeat them. Most home cooks like to brag that they don’t use a recipe and I understand that kind of creativity. But actually, they do use a recipe; it’s just done intuitively. They just do it by feel, intuition or practice.

I used be be that person that didn’t write down what I did. After twelve years of this practice, it’s really important to write down what I do. Not just so you can have a good kitchen experience, but so I can too. I’ve discovered lots of tips and tricks and sound cooking methods over these years and I find that when I don’t use them, I don’t have the same result. 

There have been times I’ve gone to make my own recipe from this blog and I discover that it’s not clear enough, and I’m the one who wrote it. I apologize to my readers for this, and I do everything I can to correct, refine and tweak these recipes. 

If you ever find a recipe too ambiguous, please let me know. I’ll go and rewrite it, because my goal here is to make sure you can eat delicious food that you cook for you and your family. 

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Macros (which includes lemon sauce)

4 servings: Calories: 394   Fat: 18 grams    Carbs: 3 grams    Proteins: 46 grams

More Boneless Chicken Breast Recipes from Spinach Tiger

Keto Chicken Parm with Pepperoni

 Parmesan Chicken  Mayonnaise

Grain Free Chicken Piccata

Chicken Marsala

Chicken Stir Fry with Asparagus with Lemon and Pistachios

Grain Free Chicken and Biscuits

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Ricotta Stuffed Chicken

Low Carb Friendly Ricotta Stuffed Chicken, with Lemon Sauce

Course Entree

Cuisine American

Keyword chicken breast

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4 Servings

Calories 394kcal

Ingredients

Ricotta Stuffed Chicken Breast

• 1 pound boneless chicken breasts
• 1/2 cup ricotta cheese
• 2 tablespoons grated mozzarella cheese
• 1/2 cup fresh spinach, chopped can use parsley
• 2 tablespoons grated pecorino romano
• dash freshly ground nutmeg
• 1 egg, beaten
• 1/2 cup pork panko or as needed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• lemon wedges

Lemon Sauce

• 1/2 cup white wine or chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons unsalted butter
• 2 tablespoons minced parsley

Instructions

• Preheat oven to 400 degrees F (204 C.)

Ricotta Stuffed Chicken Breast

• Flatten chicken breasts with meat pounder.
• Season with salt. Set aside.
• Mix ricotta, spinach, pecorino romana, nutmeg, and mozzarella with only half of the egg. Sprinkle with salt and pepper. Use salt sparingly as pecorino is salty.
  
• Put the ricotta mixture onto the chicken and fold over. Gently brush egg wash and cover with Pork Panko.
• You can put chicken in oven or at this point fry on one side for five minutes and turn over and place in oven. I like starting on top of the stove.
• Place parchment paper or silpat on baking sheet.
• Place on baking sheet. Brush the remaining egg on top. Sprinkle pork panko over chicken.
• Bake for twenty minutes and then test inside for doneness. Internal temperature has to be 165 F. or 74 C.

Lemon Sauce

• Make this once chicken is out of the oven and resting.
• Heat wine or broth. If using broth and not wine, lemon juice, till simmering, Add cold butter.
• Serve sauce immediately.
• Garnish with parsley.

Notes

Macros include the lemon sauce. 

Without the Lemon sauce: Calories: 311   Fat: 12 g  Carbs: 1 g Protein: 46 g

Nutrition

Serving: 4servings | Calories: 394kcal | Carbohydrates: 3g | Protein: 46g | Fat: 5g

The post Keto Ricotta Stuffed Chicken Breast with Lemon Sauce appeared first on Spinach Tiger.