All the flavors of traditional chicken cordon bleu but keto-friendly and much easier to assemble since there is no stuffing or rolling involved.
Ingredients
- chicken cutlets: 1 pound (pounded to 1/4 inch thickness)
- salt and freshly ground black pepper: (to taste)
- eggs: 2 piece
- Dijon mustard: 1 tsp
- almond flour: 0.66667 cup
- freshly grated Parmesan cheese: 0.33333 cup
- garlic powder: 0.5 tsp
- avocado oil: 0.25 cup
- shaved deli ham: 0.25 pound
- Swiss Cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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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.
