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Ingredients
Scale
- 1 lb skinless, boneless chicken breasts (2 large breasts)
- 1 tsp Italian seasoning
- ½ tsp onion powder
- Pinch of salt to taste
- Pinch of pepper to taste
- 2 large eggs
- 1 clove garlic, minced
- 1 cup fresh grated Parmesan cheese
- ½ cup almond flour (not almond meal)
- 2 tbsp olive oil
- 1 tbsp butter
Instructions
- Slice each chicken breast in half horizontally to create four fillets.
- Season both sides with Italian seasoning, onion powder, salt, and pepper.
- Whisk eggs, minced garlic, and a sprinkle of Italian seasoning in a shallow bowl.
- Submerge chicken fillets in the egg wash.
- Mix Parmesan cheese and almond flour in another bowl for the coating.
- Dredge chicken in the Parmesan and almond flour mixture.
- Heat olive oil and butter in a skillet over medium-high heat and add chicken.
- Fry chicken for about four minutes until golden and crispy, then flip and finish cooking.
Notes
Ensure chicken fillets are at room temperature before seasoning for even cooking.
Press firmly while dredging to enhance crust texture.
Reheat leftovers in an oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-fry
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 30
- Cholesterol: 220