Keto Open-Faced Chicken Cordon Bleu recipe

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Ingredients

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

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

  1. Preheat the oven to 375 degrees F (190 degrees C). Season chicken cutlets with salt and pepper, set aside.

  2. 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.

  3. 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.

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

  5. Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.

Recipe Yield

4 servings

Recipe Note

All the flavors of traditional cordon bleu but keto friendly and much easier to assemble since there is no stuffing or rolling involved.

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