Recipe Details
Ingredients
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1poundchicken cutlets, pounded to 1/4-inch thickness
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salt and freshly ground black pepper to taste
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2largeeggs
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1teaspoonDijon mustard
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⅔cupalmond flour
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⅓cupfreshly grated Parmesan cheese
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½teaspoongarlic powder
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¼cupavocado oil
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¼poundshaved deli ham
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1cupshredded Swiss cheese
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Season chicken cutlets with salt and pepper; set aside.
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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.
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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.
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Place chicken cutlets on a baking sheet. Top with ham slices and cover with Swiss cheese.
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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
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories606 | |
% Daily Value * | |
Total Fat 44g |
56% |
Saturated Fat 12g |
59% |
Cholesterol 204mg |
68% |
Sodium 679mg |
30% |
Total Carbohydrate 7g |
2% |
Dietary Fiber 2g |
8% |
Total Sugars 1g |
|
Protein 46g |
93% |
Vitamin C 10mg |
11% |
Calcium 314mg |
24% |
Iron 2mg |
9% |
Potassium 349mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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