Name: Keto Open-Faced Chicken Cordon Bleu
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Chicken cutlets, pounded to 1/4-inch thickness - 1 pound; Salt and freshly ground black pepper to taste - 1 pound; Eggs - 2 large; Dijon mustard - 1 teaspoon; Almond flour - ⅔ cup; Freshly grated Parmesan cheese - ⅓ cup; Garlic powder - ½ teaspoon; Avocado oil - ¼ cup; Shaved deli ham - ¼ pound; Shredded Swiss cheese - 1 cup

Ingredients for - Keto Open-Faced Chicken Cordon Bleu

1. Chicken cutlets, pounded to 1/4-inch thickness 1 pound

2. Salt and freshly ground black pepper to taste 1 pound

3. Eggs 2 large

4. Dijon mustard 1 teaspoon

5. Almond flour ⅔ cup

6. Freshly grated Parmesan cheese ⅓ cup

7. Garlic powder ½ teaspoon

8. Avocado oil ¼ cup

9. Shaved deli ham ¼ pound

10. Shredded Swiss cheese 1 cup

How to cook deliciously - Keto Open-Faced Chicken Cordon Bleu

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Season chicken cutlets with salt and pepper; set aside.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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

6 . Stage

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