Keto Open-Faced Chicken Cordon Bleu
Share recipe
Description
All the flavors of traditional cordon bleu but keto friendly and much easier to assemble since there is no stuffing or rolling involved.
Ingredients
- 1 pound chicken cutlets, pounded to 1/4-inch thickness
- salt and freshly ground black pepper to taste
- 2 eggs
- 1 teaspoon Dijon mustard
- ⅔ cup almond flour
- ⅓ cup freshly grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ cup avocado oil
- ¼ pound shaved deli ham
- 1 cup shredded Swiss cheese
Directions
- 1. Preheat the oven to 375 degrees F (190 degrees C). Season chicken cutlets with salt and pepper; set aside.
- 2. 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.
- 3. 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.
- 4. Place chicken cutlets on a baking sheet. Top with slices of ham and cover with shredded Swiss cheese.
- 5. Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.
Nutrition Facts
serving: 4 servings
calories: 606.2 kcal
carbohydrates: 6.8 g
protein: 46.3 g
saturated fat: 11.8 g
cholesterol: 204.2 mg
sodium: 679.4 mg
fiber: 2.2 g
sugar: 1.4 g
Categories