High-Protein Crispy Lemon Herb Chicken Cutlets

ByHannah Peterson

These are golden, crispy chicken cutlets with a flavorful herb crust and bright lemon slices. A high-protein, low-carb version of classic schnitzel that’s juicy inside and crunchy outside.

Why You’ll Love This Recipe

  • Beautifully golden crispy coating with tender chicken and fresh lemon
  • Extremely high protein from chicken and parmesan cheese
  • Easy to make with simple keto-friendly ingredients
  • Sugar-free, keto-friendly, and family-friendly
  • Versatile — great as a main dish or on salads

Ingredients (Serves 4)

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to ¼-inch thickness
  • 1 cup (100g) finely grated parmesan cheese
  • ½ cup almond flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried Italian seasoning
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 large eggs
  • 2 tbsp heavy cream or water
  • 3–4 tbsp avocado oil or olive oil for frying
  • Lemon slices and fresh herbs (parsley or thyme) for garnish

Instructions

  1. Pat chicken cutlets dry with paper towels. Season both sides lightly with salt and pepper.
  2. In a shallow bowl, mix parmesan cheese, almond flour, garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
  3. In another bowl, whisk eggs with heavy cream.
  4. Dip each cutlet in the egg mixture, then coat thoroughly in the parmesan-almond flour mixture. Press gently to adhere.
  5. Heat oil in a large skillet over medium heat. Fry cutlets in batches for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C).
  6. Drain on paper towels. Serve hot with fresh lemon slices and chopped herbs.

Prep Time: 15 minutes Cook Time: 15–20 minutes Total Time: 30–35 minutes

Nutrition (Per Serving — 1 cutlet)

  • Calories: ~420
  • Protein: 42g (high)
  • Total Carbs: 5g
  • Net Carbs: 3g
  • Fat: 26g

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