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It doesn't get much better than these Keto Parmesan Crusted Chicken Cutlets my friends. Chicken cutlets coated in seasoned Parmesan and baked in the oven.
They are so tender and full of flavor that the whole family will be requesting them over and over. Perfect for gluten-free diets too!
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This Keto Parmesan Crusted Chicken Cutlets recipe has been sitting in my drafts folder for way too long! I got sidetracked with New Year's, Super Bowl, Valentine's Day, and St Patricks Day and neglected it.
Shame on me because this is one amazingly tasty recipe!
If you love easy, low-stress, recipes that don't take a ton of ingredients or time to make you will love this one.
This recipe utilizes ingredients you probably already have in your pantry and fridge and only takes 30 minutes (maybe 40 if your cutlets are a bit thicker) to bake. But the results taste so good your friends and family will think this is a special meal.
I don't know about you, but I love those kinds of recipes.
I adapted this recipe from one that used almond flour mixed with Parmesan cheese. I decided I wanted to get the carbs as low as possible so just omitted the almond flour and bumped up the Parmesan.
I also chose to bake vs fry the chicken cutlets because, well, I don't want to stand at my stove any longer than I have to.
I am always working on ways to make dinner an easier process.
Jump to:
🥘Ingredients
This Keto Parmesan Crusted Chicken Cutlets recipe uses just a handful of ingredients you probably already have.
- Boneless skinless chicken breasts
- Parmesan cheese
- Italian seasoning
- Paprika
- Pink sea salt
- Fresh cracked black pepper
- Eggs
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Instructions
This is a basic breakdown of the steps involved in making Keto Parmesan Crusted Chicken Cutlets. You will find the full directions in the recipe card at the bottom of the post.
Combine all dry ingredients in a mixing bowl and set aside.
Dip each chicken cutlet into the beaten egg.
Press the chicken cutlets into the seasoning mixture on both sides.
Place the chicken cutlets on the prepared baking sheet, either on the rack or directly on the parchment paper.
📖Variations
- Spicy - add 1/2 to 1 teaspoon crushed red pepper flakes to the dry mixture.
- Mexican - add Mexican Seasoning Blend instead of Italian Seasoning.
- Greek - add Greek Seasoning Blend instead of Italian Seasoning.
🍽 Equipment
To make these Keto Parmesan Crusted Chicken Cutlets you will need a baking sheet with a wire rack, a mixing bowl, a whisk, and shallow dishes for the beaten egg and parmesan mixture.
Storage
Store in an airtight container in the fridge for up to 4 days.
These keto parmesan chicken cutlets can be frozen before or after you bake them for up to 3 months.
FAQ about Keto Parmesan Chicken Cutlets
Cutting the chicken breasts in half allows them to cook quicker which keeps the chicken from drying out in the oven. You can purchase cutlets instead of cutting them yourself it just costs a little more.
Because I removed the almond flour and opted to bake instead of fry, the chicken doesn't get super crispy. I was shooting more for juicy and tender and really flavorful. If you prefer crispy chicken you can reduce the parmesan cheese by 1/2 cup and add in 1/2 cup of almond flour. You can also fry the chicken in a bit of olive oil or a butter/olive oil mixture instead of baking it. Don't fry them without the addition of almond flour though or the parmesan cheese will just melt.
How do I store the leftover chicken cutlets?
I store mine in an airtight container in the fridge for up to 4 days. The leftovers are great cut up in a salad the next day for lunch! I don't even heat it up, just slice it up cold and put it on top of a garden or Ceasar salad. I have not tried freezing leftovers yet.
More Keto & Low Carb Chicken Recipes
- 5 Easy Low Carb Marinade Recipes for Chicken
- Low-Carb Lemon Chicken Noodle Soup
- Lemon Herb Chicken Salad
- Sheet Pan Chicken with Garlic Butter
- Italian Baked Chicken Thighs
- Skillet Low Carb Chicken Piccata
Parmesan Crusted Chicken Cutlets (Keto & Gluten-Free)
Equipment
- shallow bowls
Ingredients
- 4 (8-ounce) boneless skinless chicken breasts cut in half lengthwise (like a book) to make 8 cutlets
- 1 1/3 cup Fresh grated Parmesan cheese
- 2 tbsp + 2 tsp Italian seasoning blend
- 1 tbsp + 1 tsp organic paprika
- 1 tsp pink salt
- 1/2 tsp cracked black pepper
- 4 eggs lightly beaten
Instructions
- Preheat oven to 350 degrees F.
- Combine all dry ingredients in a mixing bowl and set aside.
- Line rimmed baking sheet with parchment paper. If you have a metal cooling rack spray it with olive oil and place it on the baking sheet.
- Dip each chicken tender in the beaten egg then press in the seasoning mixture on both sides and place on the prepared baking sheet, either on the rack or directly on the parchment paper.
- Bake for 20-30 minutes or until chicken is cooked through (165 degrees F internal temp).
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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