Keto Open-Faced Chicken Cordon Bleu
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

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.