Crispy Lemon Chicken Cutlets

Crispy Lemon Chicken Cutlets (Diabetic-Friendly & High Protein)

Golden, crispy on the outside and juicy on the inside, these Crispy Lemon Chicken Cutlets deliver classic comfort food flavor with a lighter, blood-sugar-friendly twist. They’re simple to make, incredibly satisfying, and perfect for lunch or dinner without the heavy carb load.

This is one of those recipes that feels indulgent — but fits beautifully into a diabetic-friendly lifestyle.

Ingredients

4 boneless, skinless chicken breasts (thinly sliced or pounded)
½ cup almond flour
¼ cup grated Parmesan (optional, omit for dairy-free)
1 tsp garlic powder
½ tsp paprika
½ tsp salt
½ tsp black pepper
1 large egg
1 tbsp Dijon mustard
2 tbsp olive oil or avocado oil
Lemon slices, for serving

Instructions

Pound chicken breasts to even thickness.
In a shallow bowl, mix almond flour, Parmesan (if using), garlic powder, paprika, salt, and pepper.
In another bowl, whisk egg with Dijon mustard.
Dip each chicken piece into egg mixture, then coat with almond flour mixture.
Heat oil in a large skillet over medium heat.
Cook chicken 3–4 minutes per side, until golden and cooked through.
Transfer to a plate and rest for 3 minutes.
Serve with fresh lemon slices.

Tips

Keep heat at medium to avoid burning the almond flour coating.
For extra crunch, double-dip chicken in egg and coating.
Works great in an air fryer (400°F for 10–12 minutes, flipping once).
Serve with roasted veggies, salad, or cauliflower mash.
Leftovers stay crispy when reheated in a skillet or air fryer.

Nutrition Information (per serving, approx.)

Calories: 360–390
Protein: 35–40 g
Fat: 22–24 g
Carbohydrates: 4–5 g
Fiber: 2 g
Sugar: <1 g

These Crispy Lemon Chicken Cutlets prove you don’t need breadcrumbs or flour to get that perfect crunch. They’re flavorful, filling, and easy enough for weeknights — but good enough to serve guests.