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1 pound chicken cutlets, pounded to 1/4-inch thickness
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salt and freshly ground black pepper to taste
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2 large eggs
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1 teaspoon Dijon mustard
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⅔ cup almond flour
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⅓ cup freshly grated Parmesan cheese
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½ teaspoon garlic powder
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¼ cup avocado oil
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¼ pound shaved deli ham
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1 cup shredded Swiss cheese
Keto Open-Faced Chicken Cordon Bleu
All the flavors of traditional chicken cordon bleu but keto-friendly and much easier to assemble since there is no stuffing or rolling involved.
Recipes · Main Dishes · Pork · Ham
Prep Time: 15 mins |
Cook Time: 15 mins |
Servings: 4 |
Total Time: 30 mins |
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Season chicken cutlets with salt and pepper; set aside.
Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.
Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.
Place chicken cutlets on a baking sheet. Top with ham slices and cover with Swiss cheese.
Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.
Tips
You can buy chicken cutlets or make your own by butterflying chicken breasts open and pounding them thin.
Feel free to use pre-shredded cheese, but I prefer to shred my own since it melts much better.
Nutrition Facts (per serving)
606 | Calories |
44g | Fat |
7g | Carbs |
46g | Protein |