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

Ingredients List

  • 1 pound chicken cutlets, pounded to 1/4-inch thickness

  • salt and freshly ground black pepper to taste

  • 2 large eggs

  • 1 teaspoon Dijon mustard

  • ⅔ cup almond flour

  • ⅓ cup freshly grated Parmesan cheese

  • ½ teaspoon garlic powder

  • ¼ cup avocado oil

  • ¼ pound shaved deli ham

  • 1 cup shredded Swiss cheese


Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Season chicken cutlets with salt and pepper; set aside.

  3. 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.

  4. 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.

  5. Place chicken cutlets on a baking sheet. Top with ham slices and cover with Swiss cheese.

  6. 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)

Nutrition Facts
606 Calories
44g Fat
7g Carbs
46g Protein


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