Keto Open-Faced Chicken Cordon Bleu recipe
All Recipes Main Dish Recipes Pork Ham
Ingredients
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1 pound chicken cutlets, pounded to 1/4-inch thickness
salt and freshly ground black pepper to taste
2 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
Nutrition Info
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606.2 calories
carbohydrate: 6.8 g
cholesterol: 204.2 mg
fat: 43.8 g
fiber: 2.2 g
protein: 46.3 g
saturatedFat: 11.8 g
servingSize: -
sodium: 679.4 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -
Directions Keto Open-Faced Chicken Cordon Bleu
Directions
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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 slices of ham and cover with shredded Swiss cheese.
Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.